Traditional Simnel Easter cakes are often too heavy for little tums, so why not try our quick, easy and pretty Easter fairy cakes? We've used a fresh fruit puree in the icing to naturally flavour and colour the cakes. They're a cheaper option than shop-bought Easter eggs and kids will have heaps of fun helping make them - and even more fun eating them.
Preparation time 10 mins
Cooking time 15 - 20 mins
1 Place paper cases into a bun or muffin tin and pre-heat your oven to 190°C/170°C Fan/Gas mark 5.
2 Cream the butter, sugar and lemon zest together until pale. Add the eggs a little at a time and beat well between each addition. Fold in the flour and then using a teaspoon, fill each paper case two thirds full.
3 Bake in the oven for 15-20 minutes, until golden and firm to the touch.
4 Pour the fruit purees into separate bowls and then add enough icing sugar to each to make a soft, yet slightly firm icing.
5 When cupcakes are done, remove from oven and allow to cool completely before icing.
6 Using a teaspoon, ice the cakes and then decorate with additive free sprinkles or sweets.