This is really the easiest cake. It is perfect for kids and frazzled Mothers. It doesn't taste too sweet, has a soft lovely texture and you just mix it together. It's a moist cake, add spices too if you want, but it's equally good with vanilla alone. Grab yourself some eyeballs or severed fingers and whip these up.
1Tablespoonlemon zestreserve the lemon for juice (below)
1/2 teaspoonsaltnot flakes
1 teaspooncinnamon optional
1 teaspoonmixed spiceoptional or pumpkin pie spice
2 tablespoons red food colouringthis was liquid. If you have gel use less
Lemon Icing / glaze
210gmicing sugar1 1/2 to 2 cups (280 gm)plus extra in case it needs a bit more thickening
25 gmbutteror 1 tablespoon
Set the oven to 170 C / 340 F
You will need 12-16 medium-sized muffin cups ( or texan)
Use a medium bowl to mix the eggs, oil, vanilla and apple puree (sauce) together well
Mix the flour, lemon zest, baking soda, salt and spices ( if using) in another bowl and then mix the two together till just combined and there are no lumps. Add 1/2 the food colouring and mix. Add more to get the colour you want ( don't go over the 2 Tablespoons of liquid colour or it may alter the mixture). Stir again.
Scoop the mixture into the muffin cups using a 1/4 cup measure filling to at least 3/4 of the way up the cup (see picture).
Bake for approximately 20- 25 minutes or until they feel firm to touch in the centre when tested by pressing gently with your fingertips.
Cool on a cake rack till cold then glaze with the lemon icing, decorating as you please
Melt the butter and add it to the sifted icing sugar (can be icing sugar mixture).
Add half the lemon juice and stir well adding the rest of the juice a little bit at a time, letting hydrate the icing sugar before adding more. It needs to be thick enough to spread evenly without dripping off the cupcake completely. if you need a thicker icing just add a little more sugar. Adding the lemon juice gradually lets you control the thickness first up though.
To make the red lines in the eyes, dip a toothpick into red colouring adding just a small amount to the tip. Run the tip lightly over the still wet icing to form very faint red "veins". Let the icing set before storing in an airtight container in the fridge.
If you fnd your icing is too thin add more icing sugar a spoon at a time till you have the consistancy you want.These cupcakes will keep for up to 3 days out of the fridge. The cupcakes can be frozen if not decoratedTo spice up this cake. Add 1 Tablespoon ground ginger1/2 teaspoon nutmeg2 teaspoons of cinnamonYou could also add 100 gm of poppyseeds if you like!