These bright, zesty cupcakes are the perfect way to celebrate Spring and showcase the quality of our Birds and the Bees eggs. Sourced from our specially selected group of UK producers, these free-range eggs provide the rich, golden foundation every baker dreams of.
Ingredients
2 Large Country Lane Foods “The Birds and the Bees” Free-Range Eggs
125g Self-raising flour
125g Unsalted butter (softened)
100g Golden caster sugar
2 tbsp Runny honey
Zest of 1 lemon
For the Frosting: 150g softened butter, 300g icing sugar, 1 tbsp lemon juice, and yellow food colouring.
Method
Prep the Oven: Preheat your oven to 180°C and line a cupcake tin with 12 paper cases.
Cream the Base: In a large bowl, beat the softened butter and sugar together until pale and fluffy.
The Star Ingredient: Beat in your Country Lane Foods eggs one at a time. Our eggs are packed fresh at our facility to ensure maximum quality for your home baking.
Flavour & Fold: Stir in the lemon zest and honey, then gently fold in the sifted self-raising flour until just combined.
Bake: Divide the batter evenly between the cases. Bake for 15–18 minutes until golden and springing back to the touch. Let them cool completely on a wire rack.
Decorate: Whisk the frosting ingredients together until smooth. Pipe onto your cooled cakes and top with a mini sugar bee or a drizzle of honey to match our “Making a Buzz” theme!