Lemon Fairy Cakes

Lemon Fairy Cakes

by Diane Clark and Sara Whatley

These pretty cupcakes have a delicate lemon flavoured sponge with strawberry buttercream icing.

  • Makes: 12
  • Preparation Time: 30 minutes

Ingredients For The Cake

  • 175g self-raising flour, sifted
  • 110g spreadable butter
  • 110g golden caster sugar
  • 2 large eggs
  • 1 dessertspoon lemon juice
  • Zest of one large lemon

Method

  1. Combine all the ingredients together in a bowl and, using an electric whisk, beat until absolutely smooth (1-2 minutes).
  2. Line a patty or bun tin with paper cases. Drop an equal quantity of the mixture into the paper cases and bake near the centre of the oven for 15-20 minutes or until the cakes are well-risen and golden.
  3. Then remove them to a wire rack and leave to cool.

Ingredients For The Butter Cream Icing

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • Few drops food colouring

Method

  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  3. Stir in the food colouring until well combined.
  4. Pipe over the top of the cakes.