Dainty Cup Cakes recipe
information
Preparation time: 15 min, Cooking time: 15 - 20 min, Cals per serving: 320
ingredients
175 g (6 oz) butter , softened
175 g (6 oz) golden caster sugar
3 medium eggs
175 g (6 oz) self-raising flour , sifted
1 lemon , juice of and rind finely grated
175 g (6 oz) golden caster sugar
3 medium eggs
175 g (6 oz) self-raising flour , sifted
1 lemon , juice of and rind finely grated
For the frosted flowers, optional
1 egg white
6 edible flowers, such as violas
caster sugar to dust
6 edible flowers, such as violas
caster sugar to dust
For the icing
225 g (8 oz) icing sugar , sifted
1 drop food colouring
2 - 3 tbsp lemon juice
1 drop food colouring
2 - 3 tbsp lemon juice
method
1. Preheat the oven to 190°C/170°C fan oven/Gas Mark 5. Line a muffin tin with 12 muffin cases. Put the butter and sugar in a bowl and cream together until pale, light and fluffy.
2. Add the eggs, one at a time, and beat together, folding in a little flour if the mixture looks as if it is going to curdle.
3. Fold in the flour, lemon rind and juice and mix everything together.
4. Spoon the mixture into the cases and bake for 15 to 20 minutes until pale golden, risen and springy to the touch. Cool on a wire rack.
5. To make the frosted flowers, if using, whisk the egg white in a clean bowl for 30 seconds until frothy. Brush the white over the flower petals and put them on a wire rack resting on top of a piece of greaseproof paper. Dust heavily with caster sugar then leave the flowers to dry.
6. To make the icing, put the icing sugar in a bowl with the food colouring of your choice. Mix in the lemon juice to create a smooth dropping consistency. Spoon the icing on to the cakes. Decorate with frosted flowers and serve when the icing is completely set.
2. Add the eggs, one at a time, and beat together, folding in a little flour if the mixture looks as if it is going to curdle.
3. Fold in the flour, lemon rind and juice and mix everything together.
4. Spoon the mixture into the cases and bake for 15 to 20 minutes until pale golden, risen and springy to the touch. Cool on a wire rack.
5. To make the frosted flowers, if using, whisk the egg white in a clean bowl for 30 seconds until frothy. Brush the white over the flower petals and put them on a wire rack resting on top of a piece of greaseproof paper. Dust heavily with caster sugar then leave the flowers to dry.
6. To make the icing, put the icing sugar in a bowl with the food colouring of your choice. Mix in the lemon juice to create a smooth dropping consistency. Spoon the icing on to the cakes. Decorate with frosted flowers and serve when the icing is completely set.
serving amount
makes: 12
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