Festive Iced Individual Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ⅔ cup sugar
- 3 eggs
- 1 unwaxed lemon (zest and juice)
- 1 ¼ cups flour
- ½ cup ground almonds
- 1 tsp Baking powder
- ground cinnamon
- ground Cardamom
- For the icing
- ½ cup softened butter
- ¼ cup sugar
- ½ cup cream cheese
- 1 ¼ cups powdered sugar
- Sugar ball (for decorating)
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Line the holes in a cupcake or muffin tray with paper cases.
2.
Beat the butter and sugar together until fluffy. Whisk the eggs with the lemon juice and zest then add to the mixture together with the flour, almonds, baking powder and a pinch each of cinnamon and cardamom. Mix well to incorporate, then spoon into the cases. Bake in the oven for around 25 minutes until golden.
3.
Take out of the oven and remove from the tray to cool.
4.
For the icing, cream together the butter and sugar and stir in the cream cheese. Add just enough icing sugar to give the mixture a good piping consistency. Transfer to a piping bag with star nozzle and use to ice the cupcakes. Decorate the cakes as desired with sugar balls and serve dusted with icing sugar.
