Simple Iced Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the muffins
- 1 ½ cups self-rising flour
- ¾ cup caster sugar
- 1 unwaxed lemon (finely grated zest)
- 3 eggs
- ½ cup plain Yogurt
- ¾ cup butter (melted)
- For the icing
- 1 ⅔ cups powdered sugar
- 2 Tbsps lemon juice
- hot water
- pink and blue Food coloring
- To decorate
- ⅞ cup cream (48% fat)
Preparation
Kitchen utensils
2 Pots, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Sieve, 1 Tablespoon, 1 Measuring cups, 1 Large knife, 1 Silicone spoon
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, sugar and lemon zest in a mixing bowl.
3.
Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch; the cakes will be quite pale on top. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice. Beat in just enough water to give a thick coating consistency.
6.
Divide the mixture into 2 small bowls and colour 1 bowl blue and the other pink.
7.
Spoon the icing on top of the muffins and leave to set.
8.
Whisk the cream until thick and spoon into a piping bag. Pipe a rosette of cream on top of the icing.
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