Lemon Drizzle Cupcakes with Oregano

Following on from my last two recipes, using Schwartz herbs-Peppercorn Sauce and Olive and Oregano Savoury Scones, I decided to add some oregano to some lemon drizzle cupcakes.

Feeding hungry farmers means we go through an awful lot of cake and, having not been shopping (and it being half term), we had none in so I did what any self-respecting farmer’s wife would do and got my bake on.

For this recipe you will need:

8 oz caster sugar

10 oz self-raising flour

8 oz butter

2 teaspoons of baking powder

Rind of one lemon

Cap full of Schwartz oregano

4 eggs

Juice of one lemon

3oz granulated sugar.

Put the butter, flour, sugar, baking powder, eggs, lemon rind and oregano in a mixing bowl and mix well with an electric hand mixer until fully combined.

Spoon onto large cupcake cases and bake for around 15-20 minutes until golden (swap shelves half way if using two trays).

When you get them out of the oven, squeeze the lemon juice and mix together the granulated sugar in a little bowl and spoon one spoonful of the mixture over each cake while still warm.

Allow to cool and enjoy.

They make a lovely desert with bay leaf infused custard.

We were asked to find new ways of using Schwartz herbs. To find more oregano recipes, click here. For more bay leaf recipes click here. All opinions are my own.

*This post was written in association with Schwartz.