Daisy Glaze Cupcakes

Name: Daisy Glaze Cupcakes
Ingredients: 6 tbsp butter, softened; 2 tsp finely grated lemon zest; 1/2 cup sugar; 2 None large eggs; 1 1/4 cup self-rising flour; 2 tbsp milk; None None Yellow edible sugar flowers; None None For the Lemon Glaze; 2 cups confectioners' sugar; 1 tbsp lemon juice

10 ingredients

5 steps

Ingredients

6 tbsp butter, softened
2 tsp finely grated lemon zest
1/2 cup sugar
2 None large eggs
1 1/4 cup self-rising flour
2 tbsp milk
None None Yellow edible sugar flowers
None None For the Lemon Glaze
2 cups confectioners' sugar
1 tbsp lemon juice

Directions

1

Preheat oven to 350°F. Line eight cups of a mini muffin pan with paper liners.
2

Beat butter, zest, sugar, eggs, sifted flour, and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, then beat until mixture has changed to a paler color. Drop heaped tablespoons of mixture into paper liners.
3

Bake for 20 mins. Let cool in pan for 5 mins before turning, top-side up, onto wire rack to cool completely.
4

To make lemon glaze, sift confectioners' sugar into small heatproof bowl and stir in enough strained lemon juice to make a thick, pouring consistency. Place over small saucepan of simmering water and stir until icing is thin enough to make an opaque glaze.
5

Working with one cooled cake at a time, spread cake tops with lemon glaze. Position flowers in center of each cake before icing sets.