These light, zesty Lemon Cupcakes are super easy to make and are finished off with a lemon buttercream and lemon curd drizzle – a little heavenly treat baked in just 20 minutes.

These fluffy Lemon Cupcakes are an adaptation of my very popular Lemon Drizzle Cake. They’re just as tasty but come packaged in very cute form.

They also come with the addition of a divine topping you can sink your teeth into, making these a wonderful combination of sour and sweet, as well as super impressive for a gift, party or bake sale. 

Why you’ll love this Homemade Lemon Cupcakes recipe

Quick to make (even for beginners) but look impressive

No fancy baking equipment necessary

Moist, zesty, fluffy and delicious

How to make Lemon Cupcakes

1. Start by creaming your butter and sugar together, either using a mixer or wooden spoon. Add the eggs, flour, lemon extract, and lemon zest.

2. Line a muffin tray with cupcake cases. Dollop your mixture evenly between them, then put into a preheated oven, as per the recipe below. Meanwhile, start making your lemon drizzle.

3. Mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven, pour it over the top of each one.

4. Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them.

TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

How to make Lemon Buttercream

1. Beat the butter until it is light, pale and fluffy.
2. Add in your icing sugar. If you can, sieve this before you add it in. It makes a big difference to the texture.
3. Continue to beat the mixture until everything is well mixed, wiping down the sides of the bowl occasionally. The longer you beat your buttercream, the lighter in texture it will be.
4. Finally, mix in your lemon extract.

We LOVE orzo recipes for an easy dinner, and this Sausage Orzo pasta is totally delicious. The recipe is all made in one pot and ready in about 30 minutes.

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier?

For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then.

I hope you’ll love it!

Why you’ll love this recipe

Dinner in about 30 minutes, all made in one pan

Delicious and inexpensive

Crowd pleaser and super easy to make

How we came up with this recipe

Orzo pasta is such a simple and easy way to make a one pan meal, pair that with family favourite sausages and OH HELLO!

I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal.

We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

• Olive oil – Regular type, not extra virgin!
• Sausages – Try to use a good quality, high meat content sausages
• Garlic –  If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
• Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness
• Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
• Herbs – Dried oregano, fresh basil and a pinch of chilli flakes
• Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine
• Orzo – The dried kind you find in packets
• Cream cheese – Any brand is fine, low fat or regular
• Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

How to make Sausage Orzo Pasta

1. Remove the sausages from their skins (see tips below) and put into a heated pan with oil in small chunks over a high heat (as per the full recipe below).

2. Add the garlic, onion and peppers and cook as per the recipe below.

3. Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook until the orzo is cooked through, stirring occasionally.

4. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water (a little at a time).

Favourite orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Orzo Bolognese {One Pot}

Orzo

Creamy Lemon Chicken Orzo

One Pot

Halloumi & Butternut Squash Orzo Bake

Substitutions

• Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
• Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

FAQs

This Savoury Muffins recipe is so quick and easy, and perfect for meal prepping. Packed with cheese and sweetcorn, these vegetarian bakes make a brilliant lunchbox filler, picnic pack up or breakfast on the go.

Never have I EVER tested a recipe as many times before posting it as I have done with these Cheese & Sweetcorn Savoury Muffins.

I knew they had the promise of being something wonderful. A pocket of sweet, salty, cheesy goodness, waiting to be eaten warm with a hunk of butter.

Finally we have what I think is the BEST Savoury Muffin recipe. Let this be a lesson to us all… if at first you don’t succeed, aim for more cheese.

Why you’ll love this Cheese Savoury Muffin recipe

Really easy to make

Great for batch cooking and freezing

Kids LOVE them!

Butternut Squash Curry Ingredients Notes

• Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
• Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
• Cauliflower – Fresh or frozen for this too!
• Red lentils – The dried kind
• Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
• Mint or coriander – Optional garnishing

How to make Butternut Squash Curry

1. Add all of the main ingredients into a large saucepan. 
2. Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
3. Add the garam masala and mango chutney before serving. 
4. Serve with your favourite sides.

Substitutions

• Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example. 
• Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.

FAQs