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These delicious cupcakes complete with pretty, crystallised flowers are a real taste of Spring sunshine.  Enjoy with afternoon tea or at a springtime party… The crystallised flowers can be made in advance.  The recipe here makes approximately a dozen and a half cakes.

 

Ingredients for Cupcakes
175g unsalted butter at room temperature
175g caster sugar
Grated lemon zest from 1 lemon
3 large free-range eggs
175g self-raising flour

Ingredients for Lemon Icing
250g icing sugar
lemon juice – enough to make a paste

Ingredients for Crystallised Flowers
Edible flower heads (violets, primroses, rose petals and pansies are suitable)
Edible leaves (mint, lemon balm)
2 egg whites
100g caster sugar

Method

 

  1. Line your cupcake trays with paper cases
  2. Heat the oven to 180 C (fan oven)
  3. Beat the butter and sugar together in a large bowl until it is light and fluffy
  4. Add the lemon zest
  5. Beat the eggs in a separate bowl and add them to the mixture a little at a time, beating the mixture well between additions
  6. Fold the flour in with a large metal spoon
  7. Fill the paper cases, but leave a little room at the top for the cakes to rise
  8. Place in a preheated oven for around 20 minutes, until the cakes are golden brown
  9. For the icing, sift the icing sugar into a clean bowl and add enough lemon juice to make a paste
  10. When the cakes have been cooked and allowed to cooled, spoon icing onto the top and allow it to set

For the Crystallised Flowers

  1. Take the egg whites in a large bowl and add a spoonful of water.  Whisk with a fork until a few bubbles appear in the mixture
  2. Brush each flower and leaf with egg white
  3. Coat each flower and leaf with a sprinkling of sugar
  4. Allow the sugar to absorb and then cover with a second sprinkling
  5. Place the finished leaves and flowers on some kitchen paper and allow to dry at room temperature for around 24 hours.  They are then ready to use.

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