Lemon cream cupcakes (makes 12 muffin size cakes)
Ingredients
90g (1/3 cup) butter, softened
90g (1/3 cup) cream cheese
2 teaspoons finely grated lemon rind
2 eggs
150g (2/3 cup) caster (superfine) sugar
150g (1 cup) Gluten Free self-raising flour
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F).
- Line muffin tray with paper cases.
- Beat butter, eggs, cream cheese, lemon rind and sugar with an electric mixer until the mixture turns a pale colour.
- Stir in flour until mixed thoroughly.
- Divide mixture among cases.
- Bake for 25-30 minutes.
- Place cakes on a wire rack to cool.
To decorate (for 12 muffin size cakes)
Ingredients
Vanilla butter frosting
Green sprinkle sugar
Instructions
- Fill piping bag with the vanilla frosting and pipe in a swirl on top of cakes.
- Sprinkle green sugar on top.
Have a sweet day!