Raspberry iced fancies
Make with the kids
Fresh, fruity and very easy to make. These dainty cupcakes are perfect for a Sunday tea with Granny or to pack into school lunchboxes.
Makes 12
Preparation time 20 minutes
Cooking time 15-18 minutes
Cost per cake 27p
100g/4oz butter, at room temperature
100g/4oz caster sugar
Grated rind and juice of 1 lemon
2 eggs, beaten
100g/4oz self-raising flour
175g/6oz fresh raspberries
100g/4oz icing sugar, sifted
- Beat the butter, sugar and lemon rind together in a bowl with an electric mixer or wooden spoon until pale and creamy. Gradually beat in the eggs with a spoonful or two of the flour then stir in the remaining flour until smooth.
- Divide 12 paper or foil fairy cake cases between sections of a 12 hole muffin tin. Divide the cake mixture between them then gently press the raspberries into the cake mixture adding four or five to each cake case depending on their size.
- Bake in a preheated oven set to 350oF/gas mark 4 for 15-18 minutes until golden and the tops of the cakes spring back when pressed lightly with a fingertip. Allow to cool for 5 minutes or so then remove cakes from tin and cool on a wire rack.
- When the cakes are cold, put the icing sugar into a bowl and gradually mix in 3-4 teaspoons of the lemon juice until the icing is thick and spoonable. Drizzle the icing over the cakes in random lines with a teaspoon or spoon into a greaseproof paper piping bag, snip of the tip and pipe over the cakes. Leave to stand for 30 minutes for the icing to set then serve.