use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.
Dessert

Lemon Cupcakes with Passion Fruit Cream

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!

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!

  • Cooking Time
     
    12 minutes
  • Prep Time20 minutes
  • Servings12 portions
Dessert
Easy
Dairy free
recipe image Lemon Cupcakes with Passion Fruit Cream
  • 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
Icing
  • 75 g Flora Original
  • 225 g icing sugar
  • 1 passion fruit
  1. Preheat oven to 180 C, 160 C fan, Gas mark 4.
  2. 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.
  3. 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.
  4. Transfer to a wire rack to cool completely.
  5. Meanwhile to make the icing beat together Flora Dairy Free and icing sugar with the pulp from the passion fruit until well mixed.
  6. Spoon into a piping bag with a large star nozzle, and when the cakes are cold decorate with swirls of passion fruit icing.