Autumn cupcakes

Name: Autumn cupcakes
Ingredients: 2 eggs; 115 g/4 oz/1 cup self-raising (self-rising) flour; finely grated rind of 1 lemon; 50 ml/2 fl oz/¼ cup double (heavy) cream; 115 g/4 oz/½ cup caster (superfine) sugar; 15–30 ml/1–2 tbsp hot water; 225 g/8 oz/2 cups icing (confectioners’) sugar; 50 g/2 oz/4 tbsp butter, melted; 2.5 ml/½ tsp baking powder; 50 g/2 oz marzipan, tinted as desired

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Small leaves made from rolled-out marzipan can make stunning cake decorations, used by themselves or combined with crystallized or sugarpaste flowers.

Ingredients

2 eggs
115 g/4 oz/½ cup

Cake
Vegetarian
Autumn

Method

Preheat the oven to 180°C/350°F/Gas 4 and line 10 holes of a bun tin (pan) with paper cases. Beat the eggs with the sugar. Beat in the cream for 1 minute, then add the lemon rind.
Sift the flour with the baking powder, then fold it lightly into the mix