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1. Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole deep muffin tin with cases. Beat together all of the cake ingredients for a couple of minutes until you have a smooth batter. Divide between the muffin cases and bake for about 15 minutes, until risen and golden brown. Remove from the oven and cool on a rack.
2. To make the icing, mix the icing sugar with 1-2 tbsp of hot water (add 1 first and then add the other if it's needed) to make a smooth spreadable paste. Mix in blue and green food colouring, a drop at a time until you have a pale turquoise colour.
3. Slice off any peaks from the top of the cupcakes, to give a flattish surface, and then spoon over the icing. Leave for a couple of minutes and then put a 'diamond' sugar crystal or jelly diamond in the middle of each one. Leave to set completely.

Per serving

263 kcalories, protein 2.3g, carbohydrate 44g, fat 10 g, saturated fat 5.8g, fibre 0.3g, salt 0.27 g

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• tracy

  17 November 2007

  tracy commented on this recipe

  these are sooo yummy!!

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Ingredients

• 125g golden caster sugar
• 125g unsalted butter , softened
• 125g self-raising flour
• 1 tsp baking powder
• 2 eggs
• 1 tsp lemons oil (from some delis) or grated rind of 1 lemon
• 2 tbsp milk

ICING

• 250g icing sugar , sifted
• blue and green food colouring
• jelly diamonds or sugar crystals

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Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 30 mins

Ingredients

• 125g golden caster sugar
• 125g unsalted butter , softened
• 125g self-raising flour
• 1 tsp baking powder
• 2 eggs
• 1 tsp lemons oil (from some delis) or grated rind of 1 lemon
• 2 tbsp milk

ICING

• 250g icing sugar , sifted
• blue and green food colouring
• jelly diamonds or sugar crystals

Per serving

263 kcalories, protein 2.3g, carbohydrate 44g, fat 10 g, saturated fat 5.8g, fibre 0.3g, salt 0.27 g

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