Fig and lemon cupcakes
( MAKES 12 )
Photo by Babiche Martens
|100 g||Butter, softened|
|⅓ cup||Caster sugar|
|½ cup||Ground almonds|
|½ cup||Plain flour|
- Preheat oven to 180C. Beat the butter, lemon zest and sugar together until pale.
- Beat the eggs lightly with a fork then add one at a time to the cake mixture. Fold in the ground almonds.
- Sieve the flour with the salt and fold in, then spoon the mixture into the paper cases. Bake for approximately 15 minutes or until the tops spring back when gently touched. Let cool.
- Combine the icing ingredients and mix until smooth. Spread over the cold cupcakes and top with a piece of fig. Dust with icing sugar.