Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 8
Ingredients
| 90 g | self raising flour, sifted | |
|---|---|---|
| 75 g | all purpose flour, sifted | |
| 112 g | unsalted butter | |
| 1 cup | caster sugar | |
| 2 | QL Omega Eggs | |
| ½ cup | milk | |
| ½ tsp | vanilla extract | |
| ½ | lemon, zested | |
| ½ tbsp | poppy seeds | |
Decoration: | ||
| White ready fondant | ||
| Buttercream in various colours | ||
| Edible gold dust | ||
| Black edible marker | ||
Method
- Preheat oven to 170°C.
- Beat butter, sugar and lemon zest until pale and fluffy.
- Add in QL Omega Eggs and vanilla extract, one at a time and mix well.
- Add in dry ingredients and milk. Stir to combine.
- Scoop and fill into prepared cupcake cups until ¾ full. Bake for 20 minutes or until tester comes out clean. Set aside to cool.
- Decorate with fondant and buttercream – Make horns (push a toothpick halfway into each horn) and ears out of fondant and dust with gold dust, then leave to dry.
- Cover the cupcakes with rounds of rolled fondant. Attach the horns to the cupcakes. Pipe buttercream stars around the horns and attach the ears. Draw in the eyes with the marker.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
