Citrus Cakes with Coloured Decoration
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp Almond flour
- 3 eggs
- ½ cup Sour cream
- ¾ cup butter (melted and cooled)
- To decorate
- 2 cups green Sugar paste
- 1.333 cups blue Sugar paste
- ¼ cup white Sugar paste
- Corn starch
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- Sugar pearls
How healthy are the main ingredients?Sour creamlemonegg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mix together the flour, sugar, lemon zest and almonds in a mixing bowl.
Beat the eggs into the soured cream, then pour into the dry ingredients with the melted butter. Beat until smooth.
Spoon into the paper cases and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
To decorate: roll out the green sugarpaste thinly on a surface dusted with cornflour and icing sugar. Cut out small rounds with a scalloped edged cutter, the same diameter as the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Roll out the blue sugarpaste as before and cut out shapes, as in the photo. Lightly brush with water and arrange on the cakes.
Roll out the white sugarpaste as before and cut out small rounds. Place on the cakes as in the photo, attaching with a dab of water.
Place a sugar pearl in the centre of the blue flowers.