baby shower cupcakes with sugared almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
For the cake mixture
- 400g butter softened
- 400g caster sugar
- Finely grated rind of two lemons
- 8 eggs lightly beaten
- 400g self-raising flour
For the topping
- 400g butter softened
- 400g caster sugar
- Finely grated rind of two lemons
- 8 eggs lightly beaten
- 400g self-raising flour
- 350g icing sugar
- 6-8 tsp of hot water
- red or blue food colouring
- 24 sugared almonds
Method
step 1
preheat the oven to 180 degrees C/ gas mark 4. Line two whole muffin tins with 24 paper cases.step 2
place the butter,sugar and lemon rind in a large bowl and beat together until nice and fluffy,then gradually beat in the eggs. Sift in the flower and fold into the mixture spoon the mixture into the paper cases.step 3
bake in the preheated oven for about 20-25 minutes, or until well risen, golden brown and firm to the touch. transfer to a wire rack to cool. once the cakes are cold proceed by making the topping...step 4
sift the icing sugar into a bowl, add the hot water and stir until smooth and thick to coat a back of spoon. dip a skewer into the red or blue food colouring, and stir it in the icing until evenly pink, or pale blue.step 5
spoon the cake on top of each cake, and add one sugared almond on top, leave on a rack to dry for 10 minuets.
