Recipe by Emily Budge
Quick and easy cupcakes, look and taste amazing. Always a winning favourite.
Serves 9 people
Skill Level
Top Tips
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Baking Ingredients
200 g stork butter
200 g caster sugar
200 g self-raising flour
4 eggs
2 tsp lemon essence
Decorating Ingredients
500 g icing sugar
200 g stork butter
2 tbsp lemon curd
Various colours of Renshaw ‘Just Roll With It’ Fondant Icing.
Rainbow Dust Sparke Dust Snow White Spray
Products from us
Instructions
Step 1
Preheat the oven to 160°C. Mix the butter and sugar together until creamy.
Step 2
Add in the eggs and mix until combined.
Step 3
Add in the flour and mix. Add the lemon essence and give the mixture one last mix.
Step 4
Put mixture evenly into cake cases, usually a third of the case will be fine, and bake for 15-20 minutes until golden brown or until a skewer comes out clean.
Step 5
Once cooked, rest cakes on a cooling rack and leave to cool.
Step 6
Make your buttercream icing by mixing the butter and sifted icing sugar together until combined. Add in the lemon curd and mix.
Step 7
For the fondant icing flowers, knead and roll out your desired colour of fondant and cut with flower cutters. Place on a sheet of grease proof paper so they don’t stick. To get the circle shaped toppers, I use the rim of a small glass and press down to get the shape. Once you have all the shapes you need it’s time to decorate.
Step 8
Place a spoonful of the lemon icing on top of each cake. Then put your circle fondant on top and mould with your fingers so they fit. Place a small amount of edible glue on the back of each flower and place onto the fondant until stuck in place.
Step 9
Add a quick spray of edible Rainbow Dust Sparke Dust Snow White Spray and they are all ready to go. Enjoy!
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