Lemonade with Buttercream-topped Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ¾ cup caster sugar
- 1 egg (beaten)
- 1.333 cups plain Yogurt
- 1 Tbsp finely grated lemon zest
- 0.333 cup butter (melted)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup Crème fraiche
- 1 unwaxed lemon (finely grated zest)
- 3 ½ cups powdered sugar
- yellow Food coloring
- To decorate
- colored sugar sprinkles
- 12 teddie Sugar decoration
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a bun tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
3.
In another bowl mix together the egg, yoghurt, lemon zest and melted butter. Stir into the dry ingredients until just combined.
4.
Spoon into the paper cases and bake for 25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the creme fraiche and lemon zest until blended.
6.
Sift in the icing sugar and beat until smooth. Spoon (or pipe) on top of the cakes.
7.
Scatter a few sugar sprinkles over the cakes and place a sugar teddy bear on each cake.
