Save to your scrapbook

    Lemony Easter Cup Cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Lemony Easter Cup Cakes

    These light, wheat- and gluten-free cakes can be made in advance, wrapped and frozen. Don’t decorate them more than a day before you want them.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 24


    • Decoration
    • 200g Icing sugar
    • 2 tbsp Lemon juice
    • 72 Mini chocolate eggs (or 24 sugar flowers)
    • 110g Wheat-free and gluten-free plain flour
    • 55g Cornflour
    • 4 tsp Baking powder
    • 55g Ground almonds
    • 225g Butter, softened
    • 1 Lemon, finely grated zest
    • 225g Caster sugar
    • 6 Eggs, at room temperature


    1. Preheat the oven to 180°C/gas 4 and place paper cases in two 12-hole cup-cake tins. Sieve the flours and baking powder into a mixing bowl; stir in the ground almonds. Add the butter, lemon zest, caster sugar and eggs and whisk together until smooth.
    2. Place a heaped tablespoon of mixture into each paper case. Bake in the middle of the oven for 10–15 minutes or until they are light golden. Transfer to a wire rack to cool.
    3. Meanwhile, for the icing, sift the icing sugar into a bowl and mix in the lemon juice to form a paste that thickly coats the back of a spoon. If it is too thick, add more lemon juice. If it is too thin, beat in a spoonful of icing sugar. Spoon over each cake; top with mini eggs or sugar flowers. Leave to set.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A classic tea is best with these cakes.


    Average user rating

    4 stars