Lemon Flower Cakes...

Serves 12

Ingredients:

• 100g Margarine
• 100g Golden caster sugar
• 100g Sieved self raising flour
• 2 eggs
• Juice squeezed from 1 lemon
• Grated zest from one lemon
• 1 Tablespoon of whole milk
• Baking spray
• 12 lemon jelly sweets
• 2 x 6 holed flower silicon trays

Topping:

• 50g Margarine
• 50g Soft cream cheese
• 200g Sieved icing sugar
• 2 tablespoons lemon juice
• 12 jelly lemon sweets

Method:

1. Make the cheesy butter cream first and place into a icing bag and leave into fridge until ready to use.
2. Sieve the icing sugar into a bowl, add the cream cheese, butter and lemon juice.
3. Beat together with a electric whisk.
4. Place into icing bag then into the fridge.

Cakes:

1. Pre heat oven at 180c/350f/Gas mark 4
2. Spray 2x6 holed silicon trays with baking spray optional ( helps them turn out better with shape of trays)
3. Juice lemon and set aside (till after cakes are cooked)
4. Grate rind of lemon set aside.
5. Place butter, sugar and eggs into a large bowl and whisk until light and smooth.
6. Add flour, milk and lemon rind, mix again.
7. Spoon the cake mixture into the cake trays.
8. Bake for around 20 minutes until golden.
9. Leave 5 minutes then turn out.
10. Prick the cake with a small skewer a few times the place a little lemon juice on a teaspoon and sprinkle of a few of the cakes at a time, whilst the cakes are still warm.
11. Leave to cool completely.

To finish:

• Pipe the cream onto the buns and place a lemon sweet in the middle.
• Enjoy!