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.

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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.

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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.

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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.

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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.


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