Lemon Semolina Cupcakes

This recipe for Lemon Semolina Cupcakes was given to me by an elderly Italian neighbor. The semolina adds a gritty texture which contrasts really well with the other ingredients.

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

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	15 minutes	18	Medium

Ingredients

Cake:

• 4oz (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

Method

Preheat oven to 350F (180C).

Line cupcake tray with liners.

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

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

Stir in semolina, sifted flour and milk.

Spread mixture into cupcake liners.

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

Pour syrup over cake.

Lemon Syrup:

• 1 cup caster sugar
• 1/2 cup strained lemon juice

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

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

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