Happy Birthday to my Lil’ girl! My sweet Lily Mae!
Lily’s Birthday Cupcake Recipe
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 cup self-rising flour
1 – 1/2 tsp finely grated unwaxed lemon peel
to decorate
4 oz cream cheese
1/2 cup confectioners’ sugar
1 – 1/4 tsp freshly squeezed lemon juice
pink food coloring
blue food coloring
edible balls
12 cup mini-cupcake pan, lined with petit fours liners
makes 24
Putting it all together!
Preheat oven to 350 degrees
Beat the butter and sugar until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the lemon peel.
Spoon the mixture into the petits fours liners, then bake in the preheated oven for about 15 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a rack to cool completely.
To decorate, beat the cream cheese briefly until soft. Gradually beat in the sugar until smooth and creamy, then stir in the lemon juice. Divide the icing between two bowls, add a few drops of food coloring to each one, and stir well to make baby pink and pastel blue. Swirl the icing on top of the cupcakes, then sprinkle over the edible balls.
Recipe from “Cupcake Heaven” cookbook by Susannah Blake. page 73
