Lemon and orange kiss cupcakes

Dainty cupcakes are so pretty on a plate and are very easy to make! These mini lemon and orange kiss cupcakes are sophisticated enough to serve for a old fashioned high tea, or as a sweet canapé or finger food dessert. If you fancy a larger cupcake, just use the larger size patty pans and make 12 instead of 24.

  • Prep Time

    25 Minutes
  • Cook Time

    10-12 Minutes
  • Makes

    24 Cupcakes


for the sponge

  • 100g unsalted butter softened to room temperature
  • 100g caster sugar
  • 100g self raising flour
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • zest of 1 lemon
  • 2 eggs
  • 1 small pinch of salt

for the butter icing

  • 100g unsalted butter softened to room temperature
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon of lemon flavouring or lemon oil
  • 4 cups icing sugar sieved
  • yellow food colouring

to decorate

  • fine strips of lemon or orange peel that have been blanched by pouring boiling water over them for 2 minutes
  • tiny mint leaves (optional)

You'll Need

  • Multix small coloured Patty Pans
  • Multix Piping Bag and nozzles


  1. Preheat oven to 170°C
  2. First make the cupcakes. Line a 24-small hole muffin tray with Multix small patty pan cases, we used yellow ones.
  3. In an electric mixer, beat butter for about 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each one. Add the vanilla essence and orange and lemon zest and beat until combined. Sift flour and add half to butter mixture, beat until well combined. Repeat with remaining flour until you have a smooth batter, scrape down the sides of the bowl give the mix one last whiz. Divide the cake mix between the 24 patty cases and fill about 1/3 full.  Bake for 10-12 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely. While the cakes are cooling make the icing.
  4. Cream butter in a mixer until pale and smooth. Slowly add the milk and half the sifted icing sugar and the vanilla and lemon flavouring. Beat until well combined. Add the remaining icing sugar and beat again until mixture is light and fluffy. The mixture should be a spreadable paste; if its too dry, add a tiny splash milk, if too wet add more icing sugar. Finally add the yellow food colouring (about 2-3 drops for a delicate lemon yellow) making sure its well combined and the colour is smooth. When the cakes are really cold, transfer the icing to a Multix piping bag with a star nozzle. Ice each cake with a large kiss shape. And finish each mini cupcake with a strip of blanched lemon or orange peel and 2 tiny mint leaves.