Name: Megan gale’s couture cupcakes
Cook time: 25 min
Total time: 25 min
Ingredients: 125 gram butter, softened; 2 teaspoon finely grated lemon rind; 1 1/4 cup (275g) caster sugar; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (60g) almond meal (ground almonds); 1/2 cup (125ml) milk; 2 tablespoon lemon juice; sugar flowers, for decoration; Butter cream; 250 gram butter, softened; 3 teaspoon vanilla extract; 3 cup (500g) icing sugar; 1/3 cup (80ml) milk, at room temperature; few drops pink food colouring

Ingredients

125 gram butter, softened

2 teaspoon finely grated lemon rind

1 1/4 cup (275g) caster sugar

3 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (60g) almond meal (ground almonds)

1/2 cup (125ml) milk

2 tablespoon lemon juice

sugar flowers, for decoration

Butter cream

250 gram butter, softened

3 teaspoon vanilla extract

3 cup (500g) icing sugar

1/3 cup (80ml) milk, at room temperature

few drops pink food colouring

Method

1.Preheat oven to 170&degC (150&degC fan-forced). Place 15 patterned paper cases (1/3-cup/80ml capacity) on a large oven tray.

2.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time (mixture might separate, but will come together later). Add sifted flour, almond, milk and juice, in two batches.

3.Divide mixture among paper cases, fill to 2/3-full and smooth surface. Bake cakes for about 25 minutes or until cooked when tested with a skewer. Transfer cakes to rack to cool.

4.Meanwhile; to make butter cream; beat butter in a bowl with an electric mixer until as white as possible. Add vanilla, then gradually beat in sifted icing sugar and milk, in batches. Tint pink.

5.Using a piping bag fitted with a small fluted tube, pipe icing onto cakes. Decorate with the sugar flowers.

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