Spring cupcakes

PUBLISHED: 06:53 09 June 2014

Step by Step Dish -  Cupcakes

Picture: James Bass

Step by Step Dish - Cupcakes Picture: James Bass

Archant Norfolk Photographic © 2010

For the sponge:

300g butter

300g caster sugar

4 eggs

300g self raising flour

Zest of a lemon

For the icing:

250g butter

250g icing sugar

Yellow food colouring

Vanilla essence

1 Beat the soft butter and sugar.

2 Mix until pale and creamy.

3 Gradually add the eggs one at a time and beat thoroughly.

4 Gently stir in the sifted flour.

5 Mix thoroughly.

6 Add lemon zest.

7 Place dessertspoonfuls into paper cases.

8 Bake at 180C for 10 to 15 minutes. Allow to cool.

9 Prepare the icing. Beat the butter and icing sugar until pale and creamy.

10 Mix in the vanilla essence and yellow food colouring.

11 Beat well.

12 Place into a piping bag with a star nozzle and pipe on to cooled cup cakes.

13 Decorate as desired with sugar sprinkles, sugar flowers or edible glitter.

Latest from the EDP Norfolk Magazine