Frosted lemon fairy cakes

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• phoebe

  03 June 2012

  phoebe commented on this recipe

  makes 16 smaller cakes easy! lovely recipe

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• laura_sponge

  04 June 2012

  laura_sponge rated and commented on this recipe

  

  lovely tasting cakes, rather sweet but very pleasant. next time I'd halve the amount of sugar topping as there was a lot left over. I was able to get 17 fairy cakes from the made up mixture. will definitely make these again

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• oopla69

  07 June 2012

  oopla69 rated and commented on this recipe

  

  Nice and simple to make with a lovely fresh taste. Left the lemon and sugar topping off after reading some of the comments and just put a few edible silver balls for decoration - a hit with everyone in the office.

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• Gemstar

  10 June 2012

  Gemstar rated and commented on this recipe

  

  These are the first cupcakes I have ever made, really simple recipe and they taste delicious, so light and zesty, I might eat them all!

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• Ashleigh

  18 July 2012

  Ashleigh commented on this recipe

  I made these with dairy free spread and gluten and wheat free self raising flour as I have food allergies and they were absolutely GORGEOUS!!!!!!!!! I couldn't recommend them more! I left off the lemon sugar just to be quick and I also didn't use fresh lemons (naughty I know!) instead I used lemon juice (26p from Waitrose!) and honestly I loved them and so did my boyfriend - he can't get enough of them! :o)

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• joeysdreamgarden

  29 August 2012

  joeysdreamgarden rated and commented on this recipe

  

  Lovely & lemony & just the right amount of moistness! I didn't have 2 lemons so I used the zest of one lemon, 2 tablespoons of its juice and then about two-thirds of a tsp of lemon extract - "Sicilian lemon extract" from Sainsbury's, and the cakes were fine. I then divided up the mixture into 6 bowls and coloured each different colour and made rainbow cupcakes! Also I didn't use the lemon frosting but a white chocolate buttercream instead which was really yummy!! I was worried that because I had added food colouring and they'd been sitting for a bit while I layered the colours that it would affect the result, but no it seemed fine, still light and no trace of 'wetness'. Here's a picture (with a bite taken!) http://www.flickr.com/photos/joey7/7888265882/in/photostream/

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• Clare

  29 April 2013

  Clare rated and commented on this recipe

  

  These were light and delicious. After reading the other comments I didn't do the citrus frosting at all, just the lemon icing, and also cut the sugar in the cake down to 100g which was fine. It made 13 fairy cakes. Will definitely make again!

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Ingredients

• 125g golden caster sugar
• 125g unsalted butter , at room temperature
• 2 lemons , zested plus 4 tbsp juice
• 2 eggs
• 125g self-raising flour
• 185g icing sugar , sifted

LEMON SUGAR TOPPING

• 100g golden caster sugar
• 1 lemon , zested

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 125g golden caster sugar
• 125g unsalted butter , at room temperature
• 2 lemons , zested plus 4 tbsp juice
• 2 eggs
• 125g self-raising flour
• 185g icing sugar , sifted

LEMON SUGAR TOPPING

• 100g golden caster sugar
• 1 lemon , zested

Per cake

261 kcalories, protein 2.2g, carbohydrate 43.8g, fat 9.8 g, saturated fat 5.7g, fibre 0.3g, salt 0.14 g

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