Mini Cakes with Citrus Topping
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
24
- For the muffins
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour
- 2 tsps grated lemon zest
- For the topping
- 0.333 cup cream cheese
- 3 Tbsps butter
- ½ tsp vanilla extract
- 1 Tbsp milk (or cream)
- 3 cups powdered sugar
- To decorate
- 2 unwaxed lemons (grated zest)
Preparation steps
1.
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.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the lemon zest, until just combined.
4.
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.
5.
For the topping: beat together the cream cheese and butter. Beat in the vanilla and milk then gradually sift in the icing sugar and beat well.
6.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with lemon zest.
