Lazy Sunday

Makes 6 Lemon Cupcakes topped with Rum Buttercream and Fruit


For the cakes

  • 63g self raising flour
  • 63g caster sugar
  • 1/2 tsp baking powder
  • zest from 1 lime
  • 65g unsalted butter
  • 1 egg
  • a splash of milk

For the icing

  • 150g unsalted butter
  • 335g golden icing sugar
  • 2 tbsp dark rum



  • Line a muffin tin with 6 cupcake liners. Preheat the oven to 170 degrees C
  • Sift the dry ingredients into a bowl and add the lime zest, butter and eggs and beat until combined. Add the milk and beat until well combined. Fill the cupcake cases with the batter and bake for 22 minutes, or until they spring back when touched. Remove them from the oven and transfer to a wire rack to cool completely
  • For the icing, beat the butter until pale and fluffy. Sift the icing sugar into a large bowl and then add to the butter in two stages, beating in 3 minute bursts between each
  • Add the rum and beat
  • Once the cupcakes are cool, decorate them with the icing and top fresh fruit






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