Lemon Popping Candy Cakes

cook 30 mins
  • 125 g (4 oz) butter, softened
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) self-raising flour
  • 2 eggs
  • 1 tablespoon milk
  • 2 teaspoons finely grated lemon rind
  • 150 g (5 oz) icing sugar, sifted
  • 2 teaspoons lemon juice
  • popping candy, to sprinkle
  • In a large bowl, beat together the butter, sugar, flour, eggs, milk and 1 teaspoon of the lemon rind until pale and creamy.
  • Divide the mixture between the greased or paper case-lined cups of a 12-cup muffin tin and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 12–15 minutes until golden and risen. Cool on a wire rack.
  • Meanwhile, mix the icing sugar with the remaining lemon rind and just enough lemon juice to create a very thick, smooth icing. Spread over the cold cupcakes and sprinkle with popping candy to serve.
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