Zesty Citrus Cakes
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(0 votes)
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 (frosting)
- 2 ¼ cups powdered sugar
- 3 Tbsps lemon juice
- 1 tsp hot water
- yellow Food coloring
- For the decoration
- 2 lemons (grated zest)
- 3 Tbsps Sugar crystal
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Lid
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, beatng until fully incorporated into the mixture. Fold in the flour, salt and lemon zest until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. 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.
Divide the frosting in half and colour 1 half yellow.
7.
Spoon a little yellow icing on some of the cakes and smooth level with a palette knife. Spread the remaining cakes with white icing, reserving about 1/4 of the icing.
8.
Spoon the remaining white icing on top of the yellow icing.
9.
Scatter the lemon zest on top of the cakes and sprinkle with sugar crystals before the frosting sets.
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