Easter Cupcakes - 27/03/2015
our easy recipe this month...

Easter Cupcakes

make them over the holidays with the kids - they'll love decorating them.


250g (9oz) softened unsalted butter
200g (7oz) caster sugar
grated zest and juice of a lemon
3 eggs
200g (7oz) self raising flour
110g (4oz) plain flour

For the topping:

Juice of ½ lemon
110g (4oz) icing sugar


  1. Cream the butter and sugar together until light and creamy then add the lemon zest
  2. Add the eggs one at a time with a spoon of the combined flour after each addition
  3. Stir in the remaining flour and then the lemon juice
  4. Divide the mixture between 12 paper cupcake cases on an ovenproof tray or a greased 12 hole cupcake tin
  5. Transfer to a preheated oven 180°C/350°F/Gas Mark 4 and bake for about 15-20 minutes until golden brown
  6. Remove from the oven and cool on a wire rack
  7. For the topping, mix the icing sugar with the lemon juice, a little at a time, until you have a smooth consistency
  8. Spread the icing over the cakes and decorate as you wish

Makes 12


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