For the recipe Union Jack Lemon Cupcakes
|12||Dr. Oetker Muffin Cases|
|240 g||Plain Flour (8 ½ oz)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp)|
|2.5 g||Salt (½ tsp)|
|200 g||Unsalted Butter (7 oz) softened|
|250 g||Caster Sugar (9 oz)|
|Lemon Zest and Lemon Juice from 1 Lemon|
|5 ml||Dr. Oetker Sicilian Lemon Extract (1 tsp)|
|180 g||Polenta (6 ¼ oz) quick cook|
|90 g||Strawberry Jam (6 tbsp)|
|about 200 g||Dr. Oetker Ready to Roll White Fondant Icing|
|200 g||Dr. Oetker Ready to Roll Coloured Fondant Icing (Red and Blue)|
Pre-heat the oven to 180°C (160°C Fan, Gas Mark 4).
Cream together the butter and sugar then gradually add the eggs to the mixture.
Add the lemon juice, zest and Sicilian Lemon Extract. Sieve the flour, Baking Powder and salt and fold into the mixture. Finally stir in the polenta.
Divide the mixture equally among the Muffin Cases. They should be about 2/3 full and level on top. Bake for 30 minutes, until a skewer inserted into the centre comes out clean, and they are golden on top. Allow to cool for 5 minutes in their tin, then turn out and cool completely on a wire rack.
Warm 6 tbsp of strawberry jam in the microwave or a small pan until it thins then brush onto the top of each small cake.
Roll out the Dr. Oetker Blue Regal-Ice Icing and using a round cutter the same size as the top of the cupcakes, stamp out 12 rounds and place one round on each cupcake.
Roll out the Dr. Oetker White Regal-Ice Icing and cut into even sized strips about 4mm wide, then place on the cake following the photo design.
Roll out the Dr. Oetker Red Regal-Ice Icing, cut into 2mm wide strips and place on top of the white strips following the photo design.
|Per Serving||Per 100 g / ml|
|Fat||17.18 g||13.22 g|
|Carbohydrate||71.99 g||55.38 g|
|Protein||4.20 g||3.23 g|