Remember the days when you could go to the local shop and buy your weight’s worth in penny sweets? While each penny sweet may no longer cost just a penny, they certainly make a lovely topping for these delicious cupcakes. These cakes are great for birthday parties or to make just because. Kids will love decorating the cakes with the brightly coloured sweets and everyone will adore the soft, springy cakes with their lemon curd filling.
You will need:
175g unsalted butter, softened
175g caster sugar
3 medium eggs
175g self-raising flour, sifted
Zest of one lemon
½ tsp baking powder
125g lemon curd
For the topping:
75g unsalted butter, softened
350g icing sugar, sifted,
50 ml milk
(or, if you’re feeling lazy, a can of ready-made buttercream such as Betty Crocker’s)
Lots of penny sweets (cola bottles, milk bottles, dolly mixture, bananas, jelly beans etc)
- Pre-heat oven to 190/170 fan/gas mark 5. Have your child line a 12 hole cupcake tray with the cases
- Whisk the butter and sugar together using a handheld whisk or beat with a wooden spoon, until pale and creamy. Gradually, whisk in the eggs. Then fold in the flour, lemon zest and baking powder until combined. Little hands can help with all the mixing.
- Spoon the mixture into the cases in equal proportions (little people love this task).
- Bake for 20 minutes or until risen, golden and firm. Leave to cool for a few minutes and then transfer to a wire rack until completely cool.
- Cut a small cone shape out of the top of each cake. Put a teaspoonful of lemon curd into each hole and then replace the cone, pressing it down lightly. This proved slightly tricky for my daughter, so I let her play with the sweets.
- To make the buttercream, put the butter into a large bowl and whisk until creamy. Gradually add the icing sugar (about half) and whisk until well combined. Add the milk and remaining icing sugar and whisk until light and fluffy. Pipe onto the cakes. Or, crack open a can of ready-made buttercream and pipe it onto the cakes in the same way. Then let your child decorate each cake with sweets.
We took these to a birthday party the same afternoon and they went down a storm (with children and adults alike). Alternatively, you can store them in an airtight container and they will keep for 2-3 days.
Aimee Foster is a mum, freelance writer and social media manager, stationery addict and Diet Coke lover. Find more of her ramblings over on her blog New Forest Mum