Shiny Star Cupcakes
Lemon cupcakes with fondant frosting, topped with gold and silver glitter fondant stars — perfect for Christmas.
Ingredients
Butter (softened)
110 g
Caster sugar
110 g
Eggs (large, free-range)
2
Lemon (large, unwaxed, zest and juice)
1
Self-raising flour
110 g
Baking powder
1 tsp
Fondant icing (made with lemon juice, see page 68)
1 portion
Cornflour (for dusting)
to taste
Fondant paste
golf-ball-sized piece
Edible glue
to taste
Edible glitter (silver and gold)
to taste
Instructions
1
Preparation
Preheat the oven to 160°C/325°F/gas mark 3. Line a 12-hole muffin tin with paper cupcake cases.
2
Make the batter
Cream the butter and sugar together until pale and fluffy. In a separate bowl, beat the eggs and slowly add them to the butter and sugar mixture, beating well after each addition. Stir in the lemon zest. Sift in the flour and baking powder and fold gently with a large metal spoon. If the batter needs loosening, add a little lemon juice so that it drops smoothly from the spoon.
3
Bake
Spoon the batter into the cases and bake for 20 minutes, until firm to the touch and golden on top. Remove and leave to cool.
4
Ice
Once the cakes are cool, make up the fondant icing and spread it 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 3 mm thick. Cut out 12 stars using a star-shaped cutter.
6
Decorate
Coat the stars with edible glue, dipping 6 in the gold glitter and 6 in the silver glitter. Put a dab of edible glue on the centre of each cake and place a star on top.
