LLEEM
MOON
N CCU
UPPCCA
AK
KEES
S W
WIITTH
H CCR
REEA
AM
M CCH
HEEEES
SEE FFR
ROOS
STTIIN
NG
G
Makes 6
40g unsalted butte
r, at room temperatu
re
zest of ½ lemon
40g caster sugar
1 medium egg
55g self-raising flo
ur, sifted
20ml milk
For the frosting
55g cream cheese
20g icing sugar, si
fted
1 teaspoon lemon ju
ice
Method
1. In a bowl, com
bine the butter, lem
on zest, sugar, egg
, flour and
milk with an electr
ic mixer. Beat slowly
until just combine
d, then
increase to medium
speed and beat for a
round 3 minutes, o
r until
the mixture is smoo
th and pale in colou
r.
2. Line the cupca
ke holes with cake
cases and spoon
the mixture
equally between the
m. Bake for 8 to 10
minutes. When th
e cakes
are ready, turn them
out onto a wire rac
k to cool.
3. Whilst the ca
kes are cooling, m
ake the frosting b
y beating
together the cream c
heese, icing sugar a
nd lemon juice in a
bowl,
until smooth and
creamy. Top each c
upcake with a swir
l of the
cream cheese frostin
g.
CCIITTR
RU
US
S A
AN
NDD PPOOPPPPYY S
SEEEEDD M
MU
UFFFFIIN
NS
S
Makes 6
40g unsalted butte
r, at room temperatu
re
1 teaspoon each gra
ted lemon, lime and
orange zest
60g caster sugar
1 medium egg
120g self-raising f
lour, sifted
60ml milk
¾
teaspoon poppy seed
s
For the topping
marmalade, sieved
citrus zest, grated
Method
1. In a bowl, beat
together the butter, c
itrus zest, sugar, eg
g, flour and
milk with an electri
c mixer, until all th
e ingredients are co
mbined.
Continue to beat u
ntil the mixture tu
rns pale, then stir
in the
poppy seeds.
2. Line the cupca
ke holes with cake
cases and spoon
the mixture
equally between th
em. Bake for 8 to
10 minutes. Wh
en the
muffins are ready,
turn them out onto
a wire rack to cool.
3. Glaze the cooled
muffins with sieve
d marmalade and d
ecorate with
citrus zest.
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