Mini Easter Cakes
Serves: 12
Ready in: 30 to 60 mins
Ingredients:
100g butter, softened100g caster sugar
2 large free-range Lion Quality eggs, beaten
100g self raising flour
zest and juice of 1 lemon
2 tbsp milk
100g icing sugar, sifted vegetarian food colouring, icing flowers and coloured crystal sugar to decorate
method:
- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with foil or paper cake cases. Cream the butter and sugar together in a large bowl, using an electric whisk if liked. Beat in the eggs, a little at a time. Fold in the flour, lemon zest and milk until you have a soft mixture.
- Divide the sponge mixture between the cake cases. Bake for 20-25 minutes or until pale golden and the centres bounce back when lightly touched in the centre. Leave to cool on a wire rack for at least 15 mins.
- Stir 2 tbsp of lemon juice into the icing sugar and mix until smooth. Divide between a couple of small bowls and add a few drops of food colouring to each so that you have two or three colours of icing. Spoon the icing on top of the cakes and decorate as desired.
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