Easy Mini Cup-Cakes

Makes: a tinful Ready in: 1 Hour

This is a really easy, all in together mixture easy enough for the kids to bung together. The light golden cakes are firm enough to decorate and the recipe makes a tin full - great for picnics or tucking into lunchboxes.


  • 11/3 cups self-raising flour                                                                          
  • a pinch of salt
  • 100g butter, at room temperature
  • ½ cup sugar
  • 2 eggs
  • a good squeeze of lemon juice 
  • grated zest of lemon
  • a dash of milk


    • 1 cup icing sugar 
    • 1-2 tbsp lemon juice orange juice or water - just enough for a spreading consistency
    • decorations - optional, Smarties, 100's and 1000's 


    Preheat the oven to 180°C. Line mini muffin pans with paper cases. Don’t spray the cases with non stick spray or the cakes will fall out of the cases.

    Place all the ingredients in a food processor or mixer and beat until absolutely smooth, approximately 1 – 2 minutes. The mixture should be a soft dropping consistency.

    Use a dessert spoon to spoon and your fingertip to slide the batter off the spoon and into the paper cases. Fill them so they are around to 2/3 full. The mixture will rise as it bakes.

    Bake for 15 – 20 minutes or until well risen and golden. Remove the cakes from the pans and allow to cool before decorating with icing.


    Swap lemon for vanilla essence in the batter if you prefer and add vanilla to the glace icing. Glace icing will spread a little when applied to the cakes, if its too runny simply add more icing sugar.


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