Cup cakes

  • makes 24
  • A little effort

Make these easy, pretty cup cakes – perfect for a party or a picnic. The lemon zest makes them tangy and refreshing, a perfect balance with the sweetness of the fondant icing. You can find liquid glucose in chemists or good cook shops.



  • butter 200g, at room temperature
  • caster sugar 200g
  • eggs 4
  • self-raising flour 200g
  • lemon 1, zested
  • apricot jam 3 tbsp


  • fondant icing 1 box ready made
  • liquid glucose 2 tbsp
  • caster sugar 2 tbsp
  • food colouring for decorating
  • sugar flowers for decorating


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Cream the butter and sugar together until light and fluffy, then beat in the eggs, flour and lemon zest. If the mixture is too stiff to fall off a spoon, add 1-2 tbsp lemon juice or water. Fill 24 cupcake cases ½ full, either put in a muffin tin to help them keep their shape, or put on a baking sheet (use 2 cases per cake to keep them more rigid) and bake for 12-15 minutes or until lightly browned and springy to the touch. Cool on a wire rack.

  • Step 2

    Melt the apricot jam with a little water and sieve to make a glaze. Melt the fondant icing very carefully with the liquid glucose in a bowl set over a pan of simmering water (don’t let it boil or it won’t set again). Melt the sugar with 2 tbsp water and add to the mix. Stir until smooth, then leave until it thickens and cools a little. Add colouring if you like.

  • Step 3

    Brush each cake with apricot glaze then ice it with the fondant, decorate with sugar flowers, and let dry.