|Mini lemon cupcakes, as made by EJ|
Recipe makes 18 mini cupcakes or 12 regular cupcakes (adjust cooking time accordingly)
To make mini lemon cupcakes, you will need....
18 fairy cake cases
110g caster sugar
110g self raising flour
grated zest of half a lemon
1tbsp lemon juice
For the lemon buttercream icing:
300g icing sugar
2tbsp lemon juice
Orange and lemon jelly slices
Pre-heat the oven to 180C
Arrange 18 fairy cake cases in a baking tin.
Combine all of the cake ingredients together in a bowl and mix with an electric mixer until combined and fluffy.
Spoon the mixture into the fairy cake cases, filling each until approximately 3/4 full
Bake on the middle shelf for 10-15 minutes, until golden and cooked through, remove the cakes from the tin and place on a wire rack to cool.
Combine all of the icing ingredients together in a bowl and mix until you have a smooth buttercream. Using a piping bag with a star nozzle, pipe a swirl of lemon buttercream on top of each cupcake.
Top with lemon and orange jelly slices as a finishing touch.
|Lemon mini cupcakes|