Lemon Cupcakes with Lemon Icing & Mini Eggs Recipe
By the wlr team
The perfect snack for Easter! This lemon cupcake with mini eggs recipe makes 12 servings, perfect for the kids, family or friends!
- Recipe makes: 12 servings
- Prep time:
- Cook time: 20 mins
- Calories: 440
- 100g Spread, Soft, Tub, Stork
- 100g Sugar, Caster, Average
- 2 Eggs/116g Eggs, Medium, Average, Weight with Shell
- 100g Flour, White, Self Raising, Average
- 1 Tsp/2g Baking Powder, Average
- 1 Tbsp/6g Lemon, Peel, Raw, Average
- 200g Butter, Fresh, Average
- ¼ Tsp/1.25ml Lemon, Extract
- 480g Sugar, Icing, Average
- 10ml Milk, Semi Skimmed, Average
- 24 Eggs/74.4g Chocolate, Mini Eggs, Cadbury
Preheat the oven to 200C/400F/Gas mark 6.
For the cupcakes
100g soft margarine
100g caster sugar
100g self-raising flour
1 tsp baking powder
Grated rind of one lemon
For the topping
200g butter, softened
1 tsp lemon extract
480g icing sugar
2 tbsp milk
Mini chocolate eggs
Place 12 cupcake cases in bun tins.
Measure all the ingredients into a large bowl and beat well until smooth (about 2-3 mins).
Half-fill each case with mixture.
Bake for 15-20 mins until risen and golden brown. Cool the cakes in their cases on a wire rack.
To make the icing: cream the butter and lemon extract together in a large bowl. Blend in the sugar, a quarter at a time, beating well after each addition.
Beat in the milk and continue mixing until light and fluffy.
Pipe onto the top of the cooled cakes and decorate with mini eggs.
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