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Preheat the oven to 180?C 350F Gas Mark 4. Put 24 paper muffin cases in a muffin tin.
Put the butter, sugar and lenon rind in a bowl and beat together until light and fluffy. Gradualy add the eggs, beating well after each addition. Add the flour and, using a large metal spoon, fold into the mixture. Spoon the mixture into the paper cases to half-fill them.
Bake the cupcakes in the preheated overn for 20 - 25 minutes, or until well risen. golden brown and firm to the tuch. Transfer to a wire rack and live to cool.
When the cakes are cool, make the topping. Sift the icing sugar into a bowl. Add 6 - 8 tespoons for hot water and stir until the mixture is smooth an d thick enough to coat the back of a wooden spoon. Dip a skewer in to the red or blue food colouring, then stir it into the icing until it is evenly coloured ipnk or pale blue.
Spoon the icing on top of each cupcake and leave to set for about 30 minutes, befor serving
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