Birthday cupcakes - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) at room temperature
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 150 g Self-raising white flour
- ½ tsp Baking powder
- 1 Lemon zest from 1 lemon
- ½ tsp Vanilla extract
For the icing
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1
Heat the oven to 180°C (160°C fan, gas 4). Line a cup cake tin with 12 paper cupcake cases
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 150g Butter (unsalted) at room temperature
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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3
Stir in the flour, baking powder, lemon zest and vanilla extract until smooth. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
For this step you'll need:
- 150g Self-raising white flour
- ½tsp Baking powder
- ½tsp Vanilla extract
- 1 Lemon zest from 1 lemon
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4
Leave in the tins for 5 minutes, then place on a wire rack to cool.
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5
For the decoration mix the fondant icing sugar with water as directed on the pack, then stir in a drop of green food colouring to give the desired colour and spoon a little icing over each cake.