Lemon cup cakes
Ingredients
- 115 g Flora buttery spread
- 115 g caster sugar
- 2 eggs
- 140 g self-raising flour
- 1/2 teaspoon baking powder
- 85 g Flora buttery spread
- 225 g icing sugar mixture
- 1 tablespoon lemon juice
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Place all cake ingredients in a mixing bowl. Beat with a wooden spoon until well mixed for 2–3 minutes. Place mixture in 12 paper cases placed in a muffin tray.
- Bake in a preheated moderately hot oven 180ºC on the middle shelf for 15–20 minutes until soft and springy to the touch. Cool on a wire tray.
- For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.
