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Makes 12 cupcakes

• 200g unsalted butter, softened
• 200g caster sugar
• Pinch of salt
• Finely grated zest of 2 lemons
• 4 medium eggs
• 200g self-raising flour
• Punnet of raspberries, plus extra for decoration

For the gin syrup

• 50g caster sugar
• 50m tonic water 
• 2tbsp gin

For the decoration

• Cake Angels Zingy Lemon Frosting
• Cake Angels Sweetie Pie Sprinkles

STEPS

For the cupcakes: 

1. Preheat the oven to 175°C.
2. Put the cupcake cases inside the holes in the cupcake trays.
3. To make the cupcakes, add the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy.
4. Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3 tbsp of the flour. Sift in the remaining flour and stir well until combined.
5. Using a tablespoon, add the batter into the cupcake cases until 2/3 full. Drop 2 or 3 raspberries into each cupcake.
6. Bake for 12-15 minutes until the tops are golden brown and spring back. Remove and rest for 10 minutes.

For the gin syrup:

1. Gently heat the caster sugar and tonic water in a small pan, stirring often until the sugar dissolves. Turn up the heat and boil for 1 minute, then stir in the gin.
2. As soon as the cakes come out of the oven, poke holes into the top with a skewer and brush over the gin syrup so it soaks in.
3. Leave to cool for 15 minutes in the tin then transfer to a wire rack to cool completely.

To decorate:

1. Pipe a swirl of Cake Angels Zingy Lemon Frosting onto the cupcakes.
2. Decorate with Cake Angels Sweetie Pie Sprinkles to decorate and finish with a slice of lemon and a raspberry on each cupcake.

£2.99

Only a few left!

​Deliciously smooth lemon frosting made with real Sicilian lemons.
Perfect for covering 10 heavenly cupcakes, our zingy frosting comes in an easy to use, ready to pipe pouch. It's as ready to go as you are!​
​
​Pipe in a luxurious swirl onto your cupcakes or cakes!

No artificial colours or flavours

​300 g ​

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£2.49

At Cake Angels we've combined pieces of creamy real chocolate, zingy raspberry fudge and sweet crumbly meringue to create delicious a dessert-inspired Sweetie Pie sprinkles pot. Perfect for decorating cupcakes, cakes, brownies or biscuits. Or you could just grab a spoon... Dive in and get decorating!

87g

Super cute and part of our Valentine's Collection (heavenly decorations sold separately)

Ingredients: Raspberry Fudge [Sugar, Glucose Syrup, Sunflower Oil, Invert Sugar Syrup, Acidity Regulator (Citric Acid), Flavour, Emulsifier (Sunflower Lecithin), Elderberry Concentrate, Glazing Agent (Beeswax)]

Golden Curls [Sugar, Cocoa Butter, Whole Milk Powder, Whey Powder (contains Milk), Lactose (contains Milk), Soya Lecithin, Glazing Agent (Shellac), Vanilla Extract, Spices, Flavour, Cocoa Mass, Colours (Titanium Dioxide, Iron Oxides and Hydroxides)], White Mini Meringues [Sugar, Albumen Powder (contains Egg)], White Chocolate Stars [Sugar, Cocoa Butter, Whole Milk Powder, Sunflower Lecithin], White Chocolate contains: Cocoa Butter 25% minimum, Milk Solids 14% minimum.

Suitable for Vegetarians

Nutritional Information: (Per 100g)

Energy 476 kcal, Fat 17g, of which saturates 9.3g. Carbohydrates 78g, of which sugars 76g. Fibre 0.2g. Protein 2.6g. Salt 0.1g.

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