Candlebridge Bakery Traditional Lemon Ginger-clove Cupcakes with Lemon Fondant Frosting

Especially created to celebrate Easter and Springtime! Inspired by the gorgeous golden daffodils dancing in the spring breeze in my garden! Lemon with gentle ginger & clove tones.

1. 1

   **MAKING THE CUP CAKES**

2. 2

   First of all, preheat your oven to 180oC and place muffin size paper cases in your muffin tray tins (making a dozen!)

3. 3

   In your electric mixer, medium speed & whisk rotation, cream the soft butter and golden castor sugar together until it's nice and creamy.

4. 4

   Now add the corn oil, milk & natural lemon essence and mix well until very creamy indeed!

5. 5

   Now add the eggs slowly as the batter rotates around and allow that to blend well together.

6. 6

   In a separate bowl, sieve the self raising flour, baking powder, powdered cream and ginger & ground cloves and mix gently together.

7. 7

   Begin by folding the flour mix into your creamed sugary mix and use a tablespoon of your flour mix until you reach a very creamy batter and let it rest for a moment or two.

8. 8

   Using a tablespoon, spoon the mixture into each case (12) and then using a teaspoon, spoon the remaining mixture into each casing for even quantity.

9. 9

   Place your cakes on the middle shelf of your oven and bake for 17 minutes.

10. 10

    Remove from the oven and allow them to cool before applying the frosting.
    
    **MAKING THE LEMON FONDANT FROSTING**
    
    A) First of all, sieve the icing sugar into a large mixing bowl
    
    B) In a measuring jug or large mug, measure 4 tablespoons of freshly boiled water, 1 tablespoon of liquid glucose, 1 capful of glycerine, Yellow Colorant, 2 teaspoons of natural lemon essence and mix well together until the liquid glucose has dissolved.
    
    C) Now add to the icing sugar, add more sugar at a time until you reach a thick consistency resembling toothpaste. The mix should be smooth, shiny and almost starting to set.
    
    D) Using a tablespoon, spoon onto your cupcake by starting in the centre and smoothing gently over the top of the cake and allowing it to run in between the paper cases, so take your time
    
    E) Blitz the hazelnuts and walnuts until near crumb stage and shake over the yellow lemon fondant frosting.
    
    F) Leave to set overnight in the refridgerator.
    
    ** Original recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, March 29th 2011 **
    
    
    Tips
    
    **My Star Tips**
    
    I normally ice my cakes with this fondant mix late at nights and by the next day, they're perfectly set, perfect with that lunch time cup of tea!)