Dainty Cup Cakes
Ingredients
- 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
Instructions
- 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