Lemony cupcakes with crystallised flowers

Preparation info

  • Makes


    two-bite cupcakes
    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

You have the flowers, now bake the cakes – a mouthful of April sunshine, just right for tea in the garden.


  • 175 g unsalted butter, softened
  • 175 g caster sugar
  • 1


Make sure all the ingredients are at room temperature before you start. Eggs straight from the fridge can be popped in a bowl of warm water to ensure the mixture doesn’t split when you add them to the butter and sugar.

Have ready a couple of muffin tins lined with paper cases, or use a non-stick tin and lightly butter the dips. How many trays you need depends on the size of the dips.