Makes 12 Cupcakes
Hen Cupcakes
Ingredients
- 125g unsalted butter
- 180g caster sugar
- 240g self raising sponge flour
- 2 happy eggs
- Finely grated rind of 1 lemon
- 150ml milk
For the lemon syrup
Ingredients
- Juice of 1/2 lemon
- 50g sugar
Beat the butter and sugar together until the mixture is light and fluffy (around 5 minutes in a stand mixer).Sieve the flour.
Add the grated lemon rind to the happy eggs. Beat in the eggs, one at a time adding a spoonful of flour with each egg.
Fold in ½ the remaining flour, Fold in the milk. Fold in the rest of the flour.Place the cupcake cases in a cupcake baking tin.Using an ice cream scoop, fill the cupcake cases to 2/3rds full.
Bake in a preheated oven (160C conventional oven or 140 C fan oven) for around 40 minutes, or until a knife comes out clean.
Take out of the tins when cool enough to handle.
Make the Lemon Syrup
Heat the lemon juice and sugar in a small saucepan until the sugar is dissolved.Brush over each cupcake.
Lemon Buttercream Ingredients
- 125g unsalted soft butter
- 250g icing sugar
- Finely grated rind of 1 lemon
Beat together in a stand mixer until light and fluffy. You can add a few drops of lemon juice if the mixture is a bit stiff.
Hen Cupcake
Bake the cupcakes in yellow cases and leave to cool.
Pipe a blob of buttercream icing on top of each cupcake.Roll out some ivory sugarpaste to 4mm thick.
Cut out a circle of sugarpaste with a 78mm round cookie cutter and place over the buttercream, gently smoothing the edges down to meet the cupcake case.
To make the beak, take a large pea size bit of sugarpaste, roll in your fingers to make a smooth ball, then form into cone shape and cut off the smaller end.
Attach to the cupcake using edible glue. Take a pea size bit of red sugarpaste, roll in your fingers to make a smooth ball, flatten slightly, then form into a teardrop shape and cut off the smaller end.
Make 3 of these for each hen, and 2 smaller ones for the wattle.
Attach 3 to the top of the cupcake using edible glue, and 2 underneath the beak. Draw in the eyes using a black edible pen.
Credit: For more recipes, visit www.thehappyegg.co.uk
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