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Mini Fried Egg Cupcakes

These egg-cellent bite-sized treats look great when served in egg cartons!

Makes 24 mini cupcakes


For the Cupcakes

  • 50g butter, softened
  • 50g caster sugar
  • Finely grated zest of 1 lemon
  • 1 egg (at room temperature)
  • 50g self-raising flour
  • 1 tbsp ground almonds
  • 1 tbsp lemon juice

For the Fried Eggs

  • 50g icing sugar
  • About ½ tbsp lemon juice
  • 25g orange curd

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Line a mini-muffin tin with the muffin cases.

Step 2

Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat the butter and sugar together for 5–10 minutes or until very light, pale and creamy. Add the lemon zest and beat it in.

Step 3

Break the egg into a mug or jug and beat with a fork. Gradually add the egg to the creamed butter and sugar mixture, beating well after each addition. If the mixture looks like it’s curdling, beat in a spoonful of the flour. Sift the flour and almonds into the bowl and fold them in until just combined. Gently stir in the lemon juice. Spoon the mixture into the muffin cases, dividing it equally.

Step 4

Bake for 10–12 minutes or until the cakes are risen and lightly golden brown, and a skewer inserted into the centre comes out clean.

Step 5

Leave the cakes to cool in the tin for 5 minutes before transferring them, still in their paper cases, to a wire rack to cool completely.

Step 6

To make a lemon water icing for the fried eggs, sift the icing sugar into a bowl and stir in a little lemon juice, a few drops at a time, until you have a smooth, thick paste. Carefully spoon a little of the icing on to the top of each cake creating an uneven shape that suggests the white of a fried egg. Use a latte stirrer to help you spread the icing into the right shape. Then, with the stirrer, apply a blob of orange curd to the centre of each egg. Leave to set.

Before serving, carefully place your cakes inside egg boxes, if using.

Recipe by Frances Quinn