Citrus and Herb Cakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 1 unwaxed lemon (finely grated zest)
- 1 tsp chopped rosemary
- 2 eggs (beaten)
- 1 Tbsp milk
- ¾ cup self-rising flour (sifted)
- 1 pinch salt
- To decorate
- ⅞ cup cream (48% fat)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.
Beat the butter and sugar until light and fluffy.
Beat in the lemon zest, rosemary, eggs and milk until combined.
Sift in the flour and gently fold into the mixture with the salt until well mixed.
Spoon into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the lemon icing: sift the icing sugar into a bowl and beat in the lemon juice until thick and smooth. Add a little hot water and food colouring, beating until thick and smooth.
Spoon on top of the cakes and leave to set.
To decorate: whisk the cream until thick. Spoon into a piping bag and pipe swirl on top of the cakes.