Ingredients

  • 125g unsalted butter
  • 125g golden caster sugar
  • 1 lemon, zested and juiced
  • 2 medium free-range eggs, beaten
  • 125g self-raising flour, sifted
  • ½ tsp baking powder
  • 150g icing sugar, sifted
  • 38ml yellow food colouring
  • 43g cake decorations

Method

  1. 1

    Preheat the oven to 180ºC/gas mark 4. Line a 12-hole muffin tray with fairy cake cases. Put the butter, sugar and lemon zest into a large bowl and beat together until pale and fluffy.

  2. 2

    Add a little beaten egg to the butter mixture and beat. Continue to add the egg a little at a time, beating in as you go, along with 2 tbsp flour. Sieve the remaining flour and baking powder on top.

  3. 3

    Gently fold the mixture together using a large spoon until all the flour is mixed through. Spoon the mixture evenly into the paper cases, then put the tray in the oven and bake for 12-15 minutes, until a skewer inserted into the centre comes out clean and the cupcakes are risen and golden. Leave to cool.

  4. 4

    Sieve the icing sugar in a bowl and add 1 tbsp lemon juice, then mix until smooth. Add 1-2 drops of food colouring and decorate the cakes with the icing and sugar flowers.

Nutritional Details

Each serving provides
  • Energy 888kj 212kcal 11%
  • Fat 9.5g 14%
  • Saturates 5.3g 27%
  • Sugars 22.4g 25%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1851kj/442kcal

Each serving provides

61.2g carbohydrate 0.9g fibre 4.7g protein

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