Dainty cup cakes

Name: Dainty cup cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 175 g (6oz) butter, softened; 175 g (6oz) golden caster sugar; 3 medium eggs; 175 g (6oz) self-raising flour, sifted; Zest and juice of 1 lemon; 1 egg white; 6 edible flowers, such as violas, pansies, nasturtiums and marigolds; Caster sugar, to dust

This cup cake recipe is perfect for birthday parties.

By The Good Housekeeping Cookery TeamPublished: 19 June 2011

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

For the frosted flowers

175 g (6oz) butter, softened
175 g (6oz) golden caster sugar
3 medium eggs
175 g (6oz) self-raising flour, sifted
Zest and juice of 1 lemon

For the icing

1 egg white
6 edible flowers, such as violas, pansies, nasturtiums and marigolds
Caster sugar, to dust

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan) mark 5. Line a muffin tin with 12 muffin cases. Put the butter and sugar in a bowl and cream together until pale, light and fluffy.
2. Step 2
  Add the eggs, one at a time, and beat together, folding in a little flour if the mixture looks as if it's going to curdle.
3. Step 3
  Fold in the flour, lemon zest and juice and mix everything together.
4. Step 4
  Spoon mixture into cases and bake for 15-20min until pale golden, risen and springy to touch. Cool on a wire rack.
5. Step 5
  To make the frosted flowers, whisk the egg white in a clean bowl for 30sec until frothy. Brush the white over the flower petals and put on a wire rack resting on top of a piece of greaseproof paper. Dust heavily with caster sugar then leave the flowers to dry.
6. Step 6
  To make the icing, put the icing sugar in a bowl with the violet food colouring. Mix in the lemon juice to create a smooth dropping consistency. Spoon the icing on to the cakes. Decorate with the frosted flowers and serve when the icing is completely set.
  
  For more cake recipes, try these:
  
  Pear and almond cake
  
  Lemon and poppy seed buttermilk cake
  
  Grandma's cake
  
  Coffee walnut cake
  
  Coconut cake
  
  Simple chocolate cake

Per Serving:

Calories: 320
Total carbs: 48 g
Sugars: 36 g
Total fat: 14 g
Saturated fat: 8 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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