Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Lemon buttercream
Creamy, citrusy, tangy goodness for your favourtie MiniMakes bakes!

Lemon buttercream

Ingredients

80g butter, softened
120g icing sugar, sifted
Zest of 1 lemon
1-2 tbsp fresh lemon juice, plus more to taste

Directions

Cream the butter with an electric hand mixer for 1 minute on high until creamy and light in colour. If your butter is too cold or firm to whip, then place in the microwave for one or two 10-second bursts to soften it.

Add the sifted icing sugar, lemon zest and juice and beat to form a smooth icing. Add a little more lemon juice to taste for a more pronounced flavour.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21 x 11cm loaf cake or about 6 cupcakes. For vegan-friendly icing, replace the butter with a plant-based alternative. Flora plant butter is our go-to!

 

Let’s whip up something delicious…

Ingredients

80g butter, softened
120g icing sugar, sifted
Zest of 1 lemon
1-2 tbsp fresh lemon juice, plus more to taste

Directions

Cream the butter with an electric hand mixer for 1 minute on high until creamy and light in colour. If your butter is too cold or firm to whip, then place in the microwave for one or two 10-second bursts to soften it.

Add the sifted icing sugar, lemon zest and juice and beat to form a smooth icing. Add a little more lemon juice to taste for a more pronounced flavour.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21 x 11cm loaf cake or about 6 cupcakes. For vegan-friendly icing, replace the butter with a plant-based alternative. Flora plant butter is our go-to!

 

Let’s whip up something delicious…

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips