Lemon and Raisin Cupcakes

Name: Lemon and Raisin Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 12 edible flowers; yellow and green sugar sprinkles; 30-40 ml/2-2½ tbsp water or lemon juice; 75 g/3 oz/½ cup raisins; grated rind of 1 lemon; 150 g/5 oz/1¼ cups icing (confectioners’) sugar, sifted; 15-30 ml/1-2 tbsp lemon juice; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 2 eggs, lightly beaten

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Little buns filled with raisins are a treat just by themselves, but lemon-flavoured glacé icing makes them even more delicious. We found pretty edible wafer daisies and bright yellow and green coloured sugar sprinkles for decoration, but you could also make your own daisies from ready-to-roll fondant icing.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Birthday
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy.
Gradually add the lightly beat