These fruity, citrus fairy cakes are a deliciously light treat. The sugar topping goes crispy as it cools – irresistible!
- 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
Preheat the oven to gas mark 4 (180°C, 350°F). Line a 12-hole muffin tray with paper cake cases.
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 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 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.
Top tip for making Sultana and lemon syrup fairy cakes
For an extra zesty flavour, squeeze a little fresh lemon juice into the cake mixture.