Quick & Easy

Cupcakes with lemon icing and sugared violets

8 Item


Lemon icing
Sugared violets


1.Preheat oven to 180°C/350°F. Line eight holes of 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Beat butter, rind, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined.
3.Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
4.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Next make sugared violets. Brush a tiny amount of unbeaten egg white all over violet petals; sprinkle damp petals lightly with sugar, gently shake off any excess sugar. Stand violets on a fine wire rack to dry.
6.Then make lemon icing. Sift icing sugar into small heatproof bowl; stir in butter and enough of the juice to make a thick paste. Stir over small saucepan of simmering water until icing is spreadable.
7.Spread cold cakes with lemon icing. Position violets in centre of cakes.

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