Lemony cupcakes with crystallised flowers

Name: Lemony cupcakes with crystallised flowers
Yield: Makes 18 two-bite cupcakes
Ingredients: 1 tsp finely grated unwaxed lemon zest; 175 g caster sugar; 175 g unsalted butter, softened; 3 large hens’ eggs or 5–6 pullet eggs; 175 g self-raising flour; 250 g icing sugar; 1–2 tbsp milk; Crystallised flowers/leaves; 2 tbsp lemon juice

Preparation info

Makes
18
two-bite cupcakes

Difficulty
Medium

Appears in

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.

Ingredients

175 g unsalted butter, softened
175 g caster sugar
1

Cake
Vegetarian
April

Method

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.