Mini citrus syrup cakes
Delight in the sweet and tangy flavors of these Mini Citrus Syrup Cakes, featuring a moist, buttery base infused with fresh lemon zest and lime. Perfectly balanced with a light soak of citrus syrup, these individual treats are an irresistible burst of sunshine. Easy to make and refreshingly zesty, they're the perfect dessert to brighten any occasion.
Cook time 18 min
Prep time 15 min
Ingredients:
1/2 cup butter2 tbsp lemon zest
2 limes
1.50 cups sugar
2 eggs
1/4 cup self-raising flour
1 dash salt
1/3 cup milk (1% fat)
1/2 cup water
1 tbsp lemon juice
1 tbsp lime juice
Delight your taste buds with these mini citrus syrup cakes, a perfect blend of tangy lemon and lime flavors. These mini cakes are moist, fluffy, and drenched in a zesty citrus syrup, making them an irresistible treat for any occasion. Whether you're serving them as a delightful dessert or a sweet snack, these mini cakes are sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with cupcake liners.
- Finely zest the lemons and limes, and set them aside. Then, juice the lemons and limes, and set the juice aside separately.
- In a large mixing bowl, cream together the softened butter and 1 cup (200g) of sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Continue to mix until fully combined.
- In a separate bowl, sift together the self-raising flour and a dash of salt.
- In another bowl, mix the milk with 1 tablespoon of lemon juice and 1 tablespoon of lime juice. Allow it to sit for a moment to create a buttermilk-like consistency.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the lemon zest and lime zest gently into the batter.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- In a small saucepan, combine the remaining 1/2 cup (100g) of sugar with 1/2 cup (120g) of water, and bring to a boil over medium heat. Stir continuously until the sugar dissolves completely.
- Once the sugar is dissolved, remove the syrup from heat and stir in 1 tablespoon of lemon juice and 1 tablespoon of lime juice. Mix well.
- Once the cakes are done, remove them from the oven and let them cool in the muffin pan for about 5 minutes.
- After cooling slightly, use a skewer or toothpick to poke holes all over the surface of each cake. Spoon the citrus syrup evenly over each cake while they are still warm, allowing the syrup to soak in.
- Transfer the cakes to a wire rack to cool completely. Serve the mini citrus syrup cakes as a delightful treat by themselves or with a dollop of whipped cream.
Tips:
- Ensure that the butter is at room temperature for easy mixing.
- Zest the lemons and limes before juicing for better control over the zest amount.
- Gradually add the eggs to avoid curdling the batter.
- Sift the self-raising flour to avoid lumps.
- Allow the cakes to cool slightly before pouring over the syrup for better absorption.
- Use a toothpick to poke small holes in the cakes before drizzling the syrup for even distribution.
Enjoy these mini citrus syrup cakes as a delightful end to your meal or a refreshing afternoon treat. The zesty tang of lemon and lime combined with the sweetness of the syrup creates an explosion of flavor that is sure to satisfy your sweet tooth. These cakes are not only delicious but also a beautiful presentation for any gathering.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 3.60g
Carbohydrates 60g
Fiber 0.86g
Sugar 50g
Fat 18g
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