Lemon semolina cupcakes

by Maria
(Sondrio, Italy)

These lemon semolina cupcakes are favorites with my family. We love them served for afternoon tea - warm with a dollop of cream.

Cake:
125g butter
1 tablespoon finely grated lemon rind
1 cup caster sugar
2 eggs
2/3 cup semolina
1 1/2 cups self-raising flour
1/2 cup milk

1. Preheat oven to 180C.

2. Line cupcake tray with liners.

3. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.

4. Adds eggs, 1 at a time, beating well between each addition.

5. Stir in semolina, sifted flour and milk.

6. Spread mixture into cupcake liners.

7. Bake for 15-20 minutes or until a skewer inserted into the centre of a cupcake comes out clean.

8. Pour syrup over cake.

Lemon Syrup:
1 cup caster sugar
1/2 cup strained lemon juice

1. Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat.

2. Cook, stirring, for 5 minutes or until the sugar has dissolved.

3. Increase heat to high and bring to the boil. Boil without stirring, for 4-5 minutes or until mixture thickens.