Lemon Cup Cakes

Prep time: 15 mins

Baking time: 20 mins

Servings: 12

Lemon Cup Cakes:

115g (4 oz)	Stork Baking Liquid
115g (4 oz)	castor sugar
140g (5 oz)	140g (5 oz) self-raising flour, sieved together with
1	teaspoon baking powder
2	eggs, medium
Zest of	½ lemon
1	tablespoon lemon juice

Icing:

85g (3 oz)	Stork tub
225g (8 oz)	icing sugar, sieved
1	tablespoon lemon juice
	Lemon zest to decorate

Method:

1. Place all cake ingredients in a mixing bowl. Beat with a wooden spoon for 2 - 3 minutes until well mixed. Place mixture in 12 paper cases placed in a muffin tray.
2. Bake in a preheated moderately hot oven at 180ºC, 160ºC fan, gas mark 4 on second shelf from top for 15 – 20 minutes until soft and springy to the touch. Cool on a wire tray.
3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.

Variations:

Hazelnut and Chocolate Cupcakes
Replace lemon juice and zest with 55g (2 oz) toasted chopped hazelnuts and replace 25g self– raising flour with 25g cocoa powder. For the icing replace the lemon with 85g (3 oz) chocolate and hazelnut spread. Decorate with whole hazelnuts.

Each serving contains:
Calories (KCal)	274	14%
Sugars g	9.8	11%
Fat g	13.2	19%
Saturates g	2.2	11%
Salt g (based on sodium)	0.4	7%

of an adult's Guideline Daily Amount 

 

More baking Tips

Mini golden Victoria sponges

Prep time: 12 Mins

Baking time: 25-35 Mins

Servings: 12 – 14

sponges:

225g (8 oz)	Stork Baking Liquid
225g (8 oz)	castor sugar
4	eggs, medium
225g (8 oz)	self-raising flour, sieved
1	teaspoon baking powder

Filling:

2	tablespoons jam
150ml	Elmlea Whipping, whipped Castor or Icing sugar, to dredge

Method:

1. Place all cake ingredients in a mixing bowl and beat together until smooth.
2. Place heaped tablespoons of the mixes in 12 muffins cases. Bake in centre of pre – heated oven at 180° C, (160 – 170° C fan), Gas mark 4 for 20 - 25 minutes. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
3. To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.

Each serving contains:
Calories Kcal	351	18%
Sugars g	26.1	29%
Fat g	19.9	28%
Saturates g	5.4	27%
Salt g (based on sodium)	0.5	8%

of an adult's Guideline Daily Amount

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How To Make Profiteroles with chocolate sauce

Prep time: 25 mins

Baking time: 35 mins

Servings: 4

A splodge of Elmlea here, a drizzle of chocolate sauce there, et voilà – a pyramid of roly-poly pastries!

Choux pastry:

150ml (¼ pint)	water
4	tablespoons Stork Baking Liquid
65g (2½-oz)	plain flour, sieved
2	eggs, medium, lightly beaten

Filling:

150ml (¼ pint)	Elmlea whipping cream, whipped

Chocolate Sauce:

1	tablespoon Stork Baking Liquid
4	tablespoons golden syrup
55g (2oz)	plain chocolate, broken into squares

Method:

1. Put water and Stork in medium saucepan and bring to boil over moderate heat
2. Remove from heat and, immediately add flour. Return to heat and beat with wooden spoon for 2 – 3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.
3. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated oven 220°C, 210°C fan, gas mark 7 for 15 minutes, then reduce to 190°C, 180°C fan, gas mark 5 for 15 – 20 minutes.
4. Slit sides of profiteroles and cool on wire tray. When cool, fill with Elmlea.
5. To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy
6. Arrange profiteroles on serving dish. Serve with chocolate sauce  ......
7.  Baking problems solved here