|per 100g||per Cake|
|of which sugars||51.4g||38.1g|
|of which saturates||10.6g||78.9g|
Wheat Flour, Sugar, Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Dextrose, Vegetable Oil, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E471, E472b, E477; Stabilisers: E450i, E450iii, E466; Flavouring.
BUTTERCREAM FROSTING MIX
Sugar, Cornflour, Natural Lemon Flavouring with other natural flavourings, Colour: Beta Carotene; Thickener: E466.
LEMON FILLING (15%)
Glucose Syrup, Sugar, Lemon Juice (13%) (contains Sulphites), Water, Cornflour, Gelling Agent: Pectin; Acidity Regulators: Citric Acid, TriSodium Citrate; Preservative: Potassium Sorbate; Lemon Oil, Colour: Curcumin.
CONTAINS: WHEAT, GLUTEN, MILK, SULPHITES.
THE LEMON FILLING IS PRODUCED ON A SITE THAT ALSO PROCESSES NUTS.
Preheat oven to 180°C (160°C for fan assisted oven) / 350°F / Gas Mark 4. Place cupcake cases in muffin tin.
Whisk cake mix, 1 egg, 20g softened butter and 20ml (4 teaspoons) of cold water on low speed for 30 seconds. Then 2 minutes at high speed until thick and creamy (or beat for 3 minutes with a wooden spoon or whisk).
Spoon equal amounts into cupcake cases (about 1/3 full per case).
Bake for 10-12 minutes on lowest oven shelf until cakes have risen and are golden brown. Cool completely on wire rack before decorating!
2. Lemon Filling
Cut a circular hole in the centre of each cupcake using a sharp knife (taking care not to cut right to the bottom).
Squeeze equal amounts of filling into each hole.
Replace piece of sponge over filled hole.
3. Buttercream Frosting
Cut carefully along short, crimped edge of frosting sachet and empty into bowl.
Save sachet to use as piping bag (or use your own).
Beat 75g of softened butter and frosting mix with up to 15ml (3 teaspoons) of warm water until mixture is smooth and creamy.
Snip a corner from saved icing sachet, by cutting diagonally 2cm from top of seal (or use your own piping bag).
Insert piping nozzle into cut hole.
Grip piping nozzle and sachet with one hand. Fill with buttercream frosting, ensuring nozzle stays in place.
Twist top of sachet to seal and prevent icing from squeezing out.
Hold piping bag vertically.
Start at outside edge of cake, apply pressure to bag whilst moving in a circular, clockwise direction.
Work gradually towards the centre to build a peak (approx. 3 rotations).
Create your own finishing touches by selecting sprinkles from the home-baking aisle of your supermarket.
Or why not top with lemon zest?