Olympic Torch Cupcakes Recipe

Name: Olympic Torch Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Cupcakes:; 175g of self raising flour, sieved; 110g of butter; 110g of castor sugar; 2 free range egg, lightly beaten; 1 tablespoon of lemon juice; grated rind of 1 lemon; Ice cream cones (for use after cooking); Sugar Shards:; *Note you will need a candy thermometer to make this correctly.; 2 dessert spoons of vodka; A few drops of red food coloring; A few drops of orange food coloring; A few drops of black food coloring, less than the red and orange; 125ml of water; 150g of granulated sugar; 1 1/2 tablespoons of golden syrup / corn syrup; Lemon Butter Icing:; 200g of icing sugar, sieved; 80g of butter, softened; 4 teaspoons of lemon juice; 2/3 drops of yellow food colouring

Servings: persons

Lemon Cupcakes:
175g of self raising flour, sieved
110g of butter
110g of castor sugar
2 free range egg, lightly beaten
1 tablespoon of lemon juice
grated rind of 1 lemon
Ice cream cones (for use after cooking)
Sugar Shards:
*Note you will need a candy thermometer to make this correctly.
2 dessert spoons of vodka
A few drops of red food coloring
A few drops of orange food coloring
A few drops of black food coloring, less than the red and orange
125ml of water
150g of granulated sugar
1 1/2 tablespoons of golden syrup / corn syrup
Lemon Butter Icing:
200g of icing sugar, sieved
80g of butter, softened
4 teaspoons of lemon juice
2/3 drops of yellow food colouring

1
Lemon Cupcakes:
2
Line a muffin tin with small bun cases. Preheat the oven to 350 degrees. The old fashioned paper cupcake cases work best as they are small enough to fit in a store bought sugar cone.
3
Place all the ingredients in a food processor and mix until smooth. Spoon the mixture into the bun cases. Place the cupcakes in the oven for 15-20 minutes.
4
Sugar Shards:
5
Begin by crumpling up a large sheet of parchment paper. Then smooth out the parchment paper and place it on a large baking sheet. Drop the vodka in random spots on the parchment paper. I applied the coloring using the back of a spoon. You could also use a silicone brush. I placed the color in lines on the parchment paper i.e. a line of red, a line of orange. I applied the black with a toothpick as I didn't want there to be too much black.
6
Heat the sugar, water and golden syrup over a medium heat until all the sugar has dissolved. Once the sugar has melted, turn the heat up and cook on a high heat. Continue to cook the sugar without stirring until it reaches 300 degrees. Use a candy thermometer to check the temperature is correct. Carefully pour the molten sugar syrup onto the prepared parchment paper. Once it is safely on the parchment paper, you can use a toothpick to create swirls between the colors.
7
Leave to harden for a few hours in a cool place. I left mine in the freezer for an hour before cracking the hardened sugar into shards.
8
Lemon Butter Icing:
9
Place the softened butter in a large bowl and soften, by mixing with a wooden spoon, or beating with an electric mixer. Once you have softened the butter add the icing sugar a little at time and beat well between each addition. As soon as you have combined the butter and the icing sugar, add the lemon juice and coloring and beat well.

1024

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Lemon Cupcakes:, 175g of self raising flour, sieved, 110g of butter, 110g of castor sugar, and more.

Yes, Olympic Torch Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olympic Torch Cupcakes

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