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1. Heat the oven to 200C/fan 180C/gas 6. Cream the butter and sugar together until light and fluffy, then beat in the eggs, flour and lemon zest. If the mixture is too stiff to fall off a spoon, add 1-2 tbsp lemon juice or water. Fill 24 cupcake cases ½ full, either put in a muffin tin to help them keep their shape or put on a baking sheet (use 2 cases per cake to keep them more rigid) and bake for 12-15 minutes or until lightly browned and springy to touch. Cool on a wire rack.
2. Melt the apricot jam with a little water and sieve to make a glaze. Melt the fondant icing very carefully with the liquid glucose in a bowl set over a pan of simmering water, don't let it boil or it won't set again. Melt the sugar with 2 tbsp water and add to the mix. Stir until smooth then leave until it thickens and cools a little. Add colour if you like.
3. Brush each cake with apricot glaze then ice it with the fondant, decorate with sugar flowers and let dry.

Per cake

227 kcalories, protein 2.4g, carbohydrate 38.5g, fat 8.1 g, saturated fat 4.7g, fibre 0.3g, salt 0.27 g

Latest comments and suggestions

• Christine Child

  21 May 2008

  Christine Child commented on this recipe

  There is no amount for the caster sugar!

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• aonehomecare

  26 May 2008

  aonehomecare commented on this recipe

  Can anyone tell me how much caster sugar to put in the cake mixture please. Thanks.

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• Lynda

  02 June 2008

  Lynda commented on this recipe

  Try using 200g of caster sugar!!! Works wonders....delicious! :)

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Ingredients

• 200g butter , at room temperature
• caster sugar
• 4 eggs
• 200g self-raising flour
• 1 lemon , zested
• 3 tbsp apricot jam

FOR THE FONDANT ICING

• 1 box ready made fondant icing
• 2 tbsp caster sugar
• food colouring , for decorating
• sugar flowers, for decorating
• 2 tbsp liquid glucose

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Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 1 hour, plus cooling

Ingredients

• 200g butter , at room temperature
• caster sugar
• 4 eggs
• 200g self-raising flour
• 1 lemon , zested
• 3 tbsp apricot jam

FOR THE FONDANT ICING

• 1 box ready made fondant icing
• 2 tbsp caster sugar
• food colouring , for decorating
• sugar flowers, for decorating
• 2 tbsp liquid glucose

Per cake

227 kcalories, protein 2.4g, carbohydrate 38.5g, fat 8.1 g, saturated fat 4.7g, fibre 0.3g, salt 0.27 g

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