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


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


  • 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.


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