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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.

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

Preparation:

• 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.

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