Lime Easter Cupcakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 3 tsps grated Lime zest
- For the 'grass'
- ⅔ cup unsalted butter
- 3 ½ cups powdered sugar
- ⅔ cup Crème fraiche
- ½ tsp vanilla extract
- green Food coloring
- To decorate
- chick marshmallow peep
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
Sift in the flour and fold in gently with the lime zest, until just combined.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
For the 'grass': beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the creme fraiche, vanilla and food colouring until blended.
Spoon into a piping bag with a leaf or grass nozzle. Pipe on top of the cakes, starting at the outside edge and working in circles, pulling up and away when a buttercream strand is long enough.
Decorate with sugar chicks.