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 GH Kitchen 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time