Jewelled Cupcakes

Princess Party Cookbook by Annabel Karmel (Ebury, £12.99) is filled with sparkling recipes, there are healthy snacks, such as the Fruit Flowers, but these cupcakes caught our eye. 

Jewelled Cupcakes

Makes 10

Ingredients

For the cupcakes

125g (41/2oz) butter or margarine
125g (41/2oz) caster sugar
1/2 tsp lemon zest
2 eggs
125g (41/2oz) self-raising flour
 1/4 tsp baking powder

For the cream cheese icing

110g (4oz) cream cheese (at room temperature)
110g (4oz) butter (at room temperature)
1/2 tsp vanilla extract
85g (3oz) icing sugar
Edible food colouring

For the decorations

Edible jewels, Jelly Beans, Jelly Tots, Jelly Diamonds and Smarties

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with 10 paper cases. Cream the butter in a mixer until soft. Add the sugar and beat until fluffy, then add the lemon zest. Add the eggs, one at a time. Add 1 tablespoon of the flour with the second egg, beating continuously. Sift the remaining flour and baking powder and fold in gently. Divide the mixture between the paper cases and bake for 20 minutes. Leave to cool for 15 minutes, then transfer to a wire rack. Whilst the cupcakes are baking, prepare the icing. Beat together the cream cheese, butter and the vanilla, then stir in the sugar. Beat until fluffy. Transfer to a bowl and refrigerate. You can now add a few drops of colouring to the icing before decorating the cakes. Allow 30 minutes for the icing to set before serving.