Lemon and rosemary cakes

Lemon and rosemary cakes
  • Serves icon Makes 10
  • Time icon Takes 20 minutes to make, 15-20 minutes to bake, plus cooling and decorating

Everyone loves a cupcake and these prettier-than-pretty beauties are made to share. The lemon gives them a lovely light flavour.

Nutrition: per serving

Calories
225kcals
Fat
9.8g (5.6g saturated)
Protein
2.5g
Carbohydrates
34.1g (26.4g sugars)
Salt
0.3g
Calories
225kcals
Fat
9.8g (5.6g saturated)
Protein
2.5g
Carbohydrates
34.1g (26.4g sugars)
Salt
0.3g

Ingredients

  • 100g spreadable butter
  • 100g golden caster sugar
  • 2 medium eggs
  • 100g self-raising flour
  • 1 tsp chopped fresh rosemary leaves, plus rosemary blossom, to decorate
  • Grated zest of 1 lemon
  • 1 tbsp milk
  • 100g icing sugar
  • Pink, blue and yellow food colourings
  • 50g coloured sugar eggs

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Line a bun tin with 10 paper cake cases.
  2. Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.
  3. Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.
  4. Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.

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