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If you’re a zingy, citrus kind of fan, then these Lemon Cupcakes with Passion Fruit Cream are made for you. They’ll be a hit with your kids too!
If you’re a zingy, citrus kind of Mum, then these Lemon Cupcakes with Passion Fruit Cream are made for you. The sweet and light flavours contrast with the passion fruit perfectly. They’ll be a hit with your kids too!
Prep time 20 minutes Cooking time 12 minutes Servings 12 portions Difficulty Easy
110 g Flora Original
110 g caster sugar
2 medium eggs
110 g self raising flour, sieved together with
1 tsp baking powder
1 lemon, grated rind and juice
75 g Flora Original
225 g icing sugar
1 passion fruit
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 180 C, 160 C fan, Gas mark 4.
Place all cake ingredients in a mixing bowl with the lemon rind and 1 dessertspoon of lemon juice. Beat together for 2-3 minutes until well mixed.
Divide the mixture between 12 paper cases in a cupcake tin and bake in preheated oven for 10-12 minutes until well risen and golden.
Transfer to a wire rack to cool completely.
Meanwhile to make the icing beat together Flora Dairy Free and icing sugar with the pulp from the passion fruit until well mixed.
Spoon into a piping bag with a large star nozzle, and when the cakes are cold decorate with swirls of passion fruit icing.