Lemon cupcakes

Prep: 15 mins
Cook: 20 mins
Lemon cupcakes
Delicious little citrus infused cakes loaded with lovely decorations for Easter.
 

2 medium eggs, beaten

100g dairy spread

100g caster sugar

100g self raising flour, sifted

2 tbsps lemon curd

For the Icing:

50g dairy spread

225g icing sugar, sifted

1 tbsp lemon curd

A little milk

25g dessicated coconut

Yellow food colouring

Mini eggs, for decoration (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a muffin tin with paper cases.

Place all the ingredients, including the lemon curd, in a bowl and beat for 2-3 minutes or until well mixed.

Place dessertspoons of the mixture in the prepared cases.

Bake for a 20 minutes until soft, golden brown and springy to the touch.

Cool on a wire rack.

Mix the icing ingredients together, adding the food colouring and spread or pipe over the cupcakes.

To decorate, sprinkle the coconut and dot over with colourful mini chocolate eggs.

Serves
Makes 12

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Chocolate, Fruit, Eggs, Sugar

Recipe Type
Party Food, Kids Food, Cupcakes

Level of Difficulty
Easy

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