Mini Easter Cakes
Serves: 12
Ready in: 30 to 60 mins
Mini Easter Cakes
Ingredients
- 100g butter, softened
- 100g 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
-
1
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.
-
2
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.
-
3
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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Mini Easter Cakes was taken from COOK VEGETARIAN
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- 100g butter, softened
- 100g 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
-
1
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.
-
2
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.
-
3
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.
Mini Easter Cakes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
