Baking ingredients
- 150 g plain flour
- 1 tsp baking powder
- 125 g caster sugar
- 125 g butter - softened
- 1 lemon - finely grated zest only
- 2 medium eggs - beaten
Decorating ingredients
- 250 g Renshaw White Ready to Roll Icing
- Apricot jam
- Food colouring - optional
Renshaw products used
Email this recipe
Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with cases.
Step 3
Sieve the flour and baking powder into a mixing bowl. Then add caster sugar, butter and lemon zest. Slowly incorporate the egg.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
Knead and roll out the 250g Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.?
Step 9
Lightly brush the top of the cupcake with boiled and cooled apricot jam.
Step 10
Using a circle cutter, cut out a disc the same size of each cupcake and place on top of the cupcake. Leave to set.
Step 11
Using a flower stencil design, paint a flower using edible food colourings of your choice on top of the icing using a fine paintbrush.
Step 12
Leave to dry and paint over your initial coat to build up colour. Repeat until you have the depth of colour you prefer.
