Lemon-scented Rose Cupcake
RECIPE Jo Wilcox
PHOTOGRAPH Jae Frew
READY IN 40 minutes
SERVES Makes 12 cupcakes
1½ cups flour
1 teaspoon baking powder
1 cup caster sugar
125g butter, softened
½ cup milk
2 teaspoons lemon zest, finely grated
Ready to roll icing, roses and flowers
1 pot vanilla frosting
• Preheat oven to 175°C and line a 12-hole muffin pan with cupcake liners.
• In a bowl combine the flour, baking powder, sugar, eggs, butter, milk and lemon. Beat slowly until blended, then on medium speed for 2-3 minutes, or more if needed, until pale and smooth. Spoon mixture into the cupcake papers, filling to just over halfway. Bake for 12-15 minutes, until golden and the cake tops spring back when lightly touched.
• Cool completely before decorating. Top each cupcake with frosting or rolled out royal icing. Garnish with flowers or decorations of your choice.
PER SERVE: Energy: 347kcal, 1450kj Protein: 3g Fat: 11g Saturated fat: 7g Cholesterol: 59mg Carbohydrate: 60g Fibre: 1g Sodium: 217mgcupcake, Issue 88