Easter Lemon Cupcakes


easter-lemon-cupcakes

''With only a handful of ingredients, these yummy Easter cupcakes are an absolute tweet (treat!) to make. The yummy coconut sprinkles make them all fluffy and cute on the outside,''

Ingredients

  • – Cupcake –
  • 115 g (4 oz) Flora Buttery
  • 115 g (4 oz) caster sugar
  • 2 eggs, medium
  • 115 g (4 oz) self-raising flour
  • 2 tablespoons lemon curd
  • – Icing –
  • 55 g (2 oz) Flora Buttery
  • 225 g icing sugar, sieved
  • 1 tablespoon lemon curd plus a little milk
  • 25 g (1 oz) desiccated coconut
  • yellow food colouring
  • Chocolate drops and orange jelly sweets, to decorate

Directions

  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
  3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  4. Mix icing ingredients together, add a little yellow colouring and spread or pipe over the cakes. Mix a little yellow colouring to the coconut and sprinkle over the top. Use chocolate drops as eyes and orange sweets for the nose and feet.

source flora

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