
Easter Cupcakes
15 March 2019
Category
Dessert
Serves
12
Preperation Time
10 mins
Cooking Time
15 - 20 mins
Ingredients
For the cakes
For the icing (Raspberry)
For the icing (Passionfruit)
Instructions
1Place paper cases into a bun or muffin tin and pre-heat your oven to 190°C/170°C Fan/Gas mark 5
2Cream 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
3Bake in the oven for 15-20 minutes, until golden and firm to the touch
4Pour the fruit purees into separate bowls and then add enough icing sugar to each to make a soft, yet slightly firm icing
5When cupcakes are done, remove from oven and allow to cool completely before icing
6Using a teaspoon, ice the cakes and then decorate with additive free sprinkles or sweets.