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Sultana and lemon syrup fairy cakes

(18 ratings)

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Sultana and lemon cupcakes
Sultana and lemon cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

These fruity, citrus fairy cakes are a deliciously light treat. The sugar topping goes crispy as it cools - irresistible!

Ingredients

  • 175g (6oz) butter, softened
  • 175g (6oz) golden caster sugar
  • 175g (6oz) self-raising flour
  • 5ml (1tsp) baking powder
  • 3 large eggs
  • 30ml (2tbsp) lemon curd
  • 100g (4oz) sultanas

For the topping:

  • 100g (4oz) granulated sugar
  • Juice and grated rind from 1 lemon

For an extra zesty flavour, squeeze a little fresh lemon juice into the cake mixture.

Method

  1. Preheat the oven to gas mark 4 (180C, 350F). Line a 12-hole muffin tray with paper cake cases.
  2. Place the butter, sugar, flour, baking powder and eggs in a large bowl and whisk with an electric whisk until thoroughly blended, pale and creamy. Fold in the lemon curd and sultanas.
  3. 3 Divide the mixture between the muffin cases and bake for 15-20 mins until risen and golden brown. While the cakes are baking, mix the topping ingredients together in a bowl.
  4. 4 Remove the cakes from the oven and leave for 1-2 mins, then spoon some of the topping over each cupcake. Leave to cool in the tray. The sugar topping will go crisp on cooling.

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  • 4
(18 ratings)

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