Lemon and Thyme Cupcakes with Edible Flowers
Lemon and thyme cupcakes with edible flowers top a creamy buttercream icing. Perfect for special occasions, these cupcakes are both flavorful and visually stunning.Makes 12-14.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mrsbridges.co.uk.
Cooking tools:
- Stand mixer
- Hand mixer
- Piping bag
- Star nozzle
- Cooling rack
- Muffin tin
- Cupcake liner
- Kitchen scale
- Microplane
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Spoon
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
- Airtight container
Ingredients
- 150g butter, softened
- 150g caster sugar
- 2 lemons, zest only
- 2 tsps thyme (or lemon thyme) leaves, finely chopped plus 1 tsp to decorate
- 3 eggs
- 150g self-raising flour
- 2 tbsps milk
- 150g Mrs Bridges Lemon Curd
- 12 primroses, or other edible flowers* (see note below)
- 1 lemon, zest and 2 tsps juice
- 350g icing sugar
- A splash of milk
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