Lemon cupcakes
Prep:
15 mins
Cook:
20 mins
Delicious little citrus infused cakes loaded with lovely decorations for Easter.
2 medium eggs, beaten
100g dairy spread
100g caster sugar
100g self raising flour, sifted
2 tbsps lemon curd
For the Icing:
50g dairy spread
225g icing sugar, sifted
1 tbsp lemon curd
A little milk
25g dessicated coconut
Yellow food colouring
Mini eggs, for decoration (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a muffin tin with paper cases.
Place all the ingredients, including the lemon curd, in a bowl and beat for 2-3 minutes or until well mixed.
Place dessertspoons of the mixture in the prepared cases.
Bake for a 20 minutes until soft, golden brown and springy to the touch.
Cool on a wire rack.
Mix the icing ingredients together, adding the food colouring and spread or pipe over the cupcakes.
To decorate, sprinkle the coconut and dot over with colourful mini chocolate eggs.
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Chocolate, Fruit, Eggs, Sugar
Recipe Type
Party Food, Kids Food, Cupcakes
Level of Difficulty
Easy
