1496

Frosted lemon fairy cakes

  • makes 12
  • A little effort

These cute little lemon cupcakes would work equally well for a kids party, baby shower or just a treat to serve with afternoon tea. If you are short of time make the sponges ahead and store in an airtight box then ice on the day

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Ingredients

  • golden caster sugar 125g
  • unsalted butter 125g, at room temperature
  • lemons 2, zested plus 4 tbsp juice
  • eggs 2
  • self-raising flour 125g
  • icing sugar 185g, sifted

lemon sugar topping

  • golden caster sugar 100g
  • lemon 1, zested

Method

  • Step 1

    To make the lemon sugar, whizz 50g golden caster sugar in a food processor with most of the lemon zest, then mix in the remaining sugar. tip onto a baking tray and leave to dry for 1 hour.

  • Step 2

    To make the cakes, heat the oven to 180c/160c fan/gas 4. Beat the sugar, butter and lemon zest using an electric mixer until light and fluffy – give it plenty of time as this will make the cakes nice and light. Add 1 egg at a time with a spoonful of the measured flour to prevent curdling. Finally, mix in the remaining flour and 2 tbsp lemon juice. Line a bun tin with 12 cases and divide the mix between them. Bake for 18-20 minutes, until risen and light golden. Cool on a wire rack.

  • Step 3

    Mix the icing sugar and 2 tbsp lemon juice until smooth. Remove the paper cases from the cakes and sit on wire racks. Ice the tops of the cakes. Sprinkle with lemon sugar and the remaining zest and leave to set.

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

lemon pie

Nutritional Information

  • Kcals 261
  • Fat 9.8g
  • Saturates 5.7g
  • Carbs 43.8g
  • Fibre 0.3g
  • Protein 2.2g
  • Salt 0.14g
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