Dainty Cup Cakes

Dainty Cup Cakes

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Servings: 12 cakes
Calories: 302
Prep Time 15 minutes
Cook Time 20 minutes


  • 6 oz butter softened
  • 6 oz golden caster sugar
  • 3 medium eggs
  • 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

for the icing

  • 8 oz icing sugar sifted
  • 1 drop food colouring
  • 3 tbsp lemon juice


  • 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.
  • 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.
  • Fold in the flour, lemon rind and juice and mix everything together.
  • 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.
  • 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.
  • 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.
Calories: 302 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 122 mg
Potassium: 56 mg
Fiber: 1 g
Sugar: 33 g
Vitamin A: 436 IU
Vitamin C: 7 mg
Calcium: 15 mg
Iron: 1 mg
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