SHOPPING LIST

Makes 12 cupcakes

• 200g caster sugar
• 100g softened butter
• 2 eggs
• Zest of 2 lemons
• plus 2-3 tbsp lemon juice
• 100g self-raising flour

To make the meringue

• 2 egg whites
• 205g sugar
• 1 tsp vanilla extract

To decorate

• Cake Angels Zingy Lemon Frosting
• Cake Angels Carnival Sprinkles

STEPS

For the cupcakes

1. Preheat the oven to 180°C.
2. Beat half the sugar and all the butter until pale, then add whole eggs, one by one, beating in well each time.
3. Stir in the lemon zest and a squeeze of lemon juice, then fold in the flour.
4. Line a 12-hole cupcake tin with cupcake cases and put 1 large tablespoon of mix in each. Smooth then make a little dip in the centre.
5. Bake for 10 mins, then allow to cool.

To decorate

1. To make the meringue, put the egg whites and vanilla extract into a clean bowl. Whisk until stiff peaks form, then whisk in the sugar one tablespoon at a time.
2. Keep whisking until the mixture looks glossy and has thickened a little.
3. Spoon the mixture into a piping bag and snip off the end to leave a hole with a 1.5cm diameter.
4. Pipe Cake Angels Zingy Lemon Frosting onto the top then add Carnival Sprinkles around the edge to decorate.
5. Pipe a swirl of meringue on top of the frosting.
6. Place under a hot grill for 30 seconds or until the meringue is lightly browned (or you could use a blow torch if you have one and can use it safely!)
7. Refrigerate the cupcakes until ready to serve.

£2.49

Add a burst of colour to cakes, jazz up your biscuits or decorate your desserts with Cake Angels Carnival sprinkles. With raspberry and lemon pieces, rainbow confetti, milk choc jazzies, and multi-coloured stars, you can sprinkle a little magic on your creations. Dive in and get decorating!

114g

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