Cupcakes
This delightful recipe combines the freshness of lemon with the sweetness of apricot jam to create delicious and beautiful lemon cupcakes topped with a smooth fondant icing. Perfect for any occasion, these cupcakes are sure to impress your friends and family with their lovely decorations of sugar flowers.
— Constant Cookbook
Ingredients
- 200g butter , at room temperature
- 200g caster sugar
- 4 eggs
- 200g self-raising flour
- 1 lemon , zested
- 3 tbsp apricot jam
- 1 box ready made fondant icing
- 2 tbsp caster sugar
- food colouring , for decorating
- sugar flowers, for decorating
- 2 tbsp liquid glucose
Instructions
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Yield
Makes 24
Nutrition
- Calories: 350 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 34 grams sugar
- Fiber Content: 0.4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.6 milligram of sodium
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