Quick & Easy

Sultana cupcakes with lemon icing

sultanacupcakes   with lemon icing
12 Item


Lemon glace icing


1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan with paper patty cases. In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in the vanilla extract. Add eggs, one at a time, beating well after each addition.
2.Fold in flour alternately with milk, beginning and ending with flour. Fold in sultanas. Spoon mixture into paper cases until two-thirds full.
3.Bake for 20-25 minutes or until cooked when tested with a skewer. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
4.To make lemon glace icing; sift icing sugar into a bowl. Beat in butter and enough lemon juice to make icing a smooth, spreadable consistency. Spread evenly over cakes. Top with sugar flowers to serve.

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