Easter Lemon Cupcakes recipe

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  • Serves 12
  • 15 mins to prepare and 20 mins to cook
  • 270 calories / serving
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Preheat the oven to 180°C, 160°C fan, gas mark 4. Weigh the eggs in their shells. Note the weight, then measure the same amount each of Flora, sugar and flour. Place all the ingredients, including the lemon curd, in a bowl and beat with a wooden spoon for 2-3 minutes or until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.

Bake for around 20 minutes until soft, golden brown and springy to the touch. Cool on a wire tray.

Mix the icing ingredients together, add a little yellow colouring and spread or pipe over the cakes. Mix a few drops of the yellow colouring to the coconut and sprinkle over the top. To decorate, use chocolate drops as eyes and orange sweets for the nose and feet.

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  • Ingredients

  • 2 medium eggs, beaten
  • 100g Flora Buttery
  • 100g caster sugar
  • 100g self raising flour, sifted
  • 2 tbsps lemon curd
  • For the Icing:

  • 50g Flora Buttery
  • 225g icing sugar, sifted
  • 1 tbsp lemon curd
  • A little milk
  • 25g dessicated coconut
  • yellow food colouring
  • chocolate drops
  • orange jelly sweets
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  • Energy 1131kj 270kcal 14%
  • Fat 11.8g 17%
  • Saturates 3.6g 18%
  • Sugars 32.1g 36%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 40.9g Protein 2.5g Fibre 0.8g

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