Lemon and rosemary cakes

Name: Lemon and rosemary cakes
Yield: Makes 10
Cuisine: British recipes
Ingredients: 100g spreadable butter; 100g golden caster sugar; 2 medium eggs; 100g self-raising flour; 1 tsp chopped fresh rosemary leaves, plus rosemary blossom, to decorate; Grated zest of 1 lemon; 1 tbsp milk; 100g icing sugar; Pink, blue and yellow food colourings; 50g coloured sugar eggs

Published: 31 Mar 06
Updated: 26 Mar 24

Test kitchen approved

Everyone loves a cupcake and these prettier-than-pretty beauties are made to share. The lemon gives them a lovely light flavour.

Makes 10
Takes 20 minutes to make, 15-20 minutes to bake, plus cooling and decorating

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Ingredients

100g spreadable butter
100g golden caster sugar
2 medium eggs
100g self-raising flour
1 tsp chopped fresh rosemary leaves, plus rosemary blossom, to decorate
Grated zest of 1 lemon
1 tbsp milk
100g icing sugar
Pink, blue and yellow food colourings
50g coloured sugar eggs

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line a bun tin with 10 paper cake cases.
Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.
Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.
Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.

Recipe from April 2006 Issue

Nutrition

Nutrition: per serving

Calories: 225kcals
Fat: 9.8g (5.6g saturated)
Protein: 2.5g
Carbohydrates: 34.1g (26.4g sugars)
Salt: 0.3g

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Lemon and rosemary cakes

Ingredients

Method

Nutrition

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