Shiny Star Cupcakes
Lemon cupcakes with fondant frosting, topped with gold and silver glittery fondant stars, perfect for Christmas
Story
Festive lemon cupcakes crowned with smooth fondant frosting and shimmering gold and silver fondant stars — these sparkling little treats bring holiday magic to any Christmas celebration. The bright citrus notes pair beautifully with the sweet, buttery fondant, while the twinkling star toppers add a touch of celebratory elegance to every bite.
Ingredients
Butter (softened)
110g
Caster sugar
110g
Eggs (large, free-range)
2 pieces
Lemon (large unwaxed, zest and juice)
1 piece
Self-raising flour
110g
Baking powder
1 teaspoon
Fondant icing (made with lemon juice, see page 68)
1 portion
Cornstarch (for dusting)
as needed
fondant (sugar paste)
golf ball size
edible glue
as needed
edible glitter (silver and gold)
as needed
Instructions
1
Preparation
Preheat the oven to 160°C/325°F/gas mark 3. Line a 12-hole muffin tin with cupcake cases.
2
Make the batter
Cream the butter and sugar until pale and fluffy. In a separate bowl, beat the eggs, then gradually add to the butter-sugar mixture in batches, beating well after each addition. Stir in the lemon zest. Sift in the flour and baking powder, and gently fold together using a large metal spoon. If the batter needs loosening, add a little lemon juice so it slides smoothly off the spoon.
3
Bake
Spoon the batter into the tin and bake for 20 minutes, until firm to the touch and golden on top. Remove and cool.
4
Apply the icing
Once the cakes are cool, prepare fondant icing and spread over the cakes. Leave to dry.
5
Make the stars
Dust the work surface with cornflour to prevent sticking, and roll out the fondant to about 3mm thick. Use a star-shaped cutter to cut out 12 stars.
6
Decorate
Brush the stars all over with edible glue, dip 6 in gold lustre dust and 6 in silver lustre dust. Place a dab of edible glue in the centre of each cake and top with a star.
