Citrus Mini Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour
- 1 pinch salt
- 1 lemon (finely grated zest)
- For the icing
- 2 ¼ cups powdered sugar
- 3 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- 12 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated. Sift in the flour, salt and lemon zest and stir until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and enough hot water until thick and smooth.
6.
Spread the icing on the cakes and decorate with sugar flowers before the icing sets.
