This recipe is from Frances Quinns ‘Quinntessential Baking’ cookbook. You may recognise her name because she won The Great British Bake Off in 2013 and always presented her bakes in unique, clever ways!

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Her book is filled with great bakes and amazing presentation/decorating ideas. This is the first thing I have baked from her book and the cakes turned out so well! They came out so light and fluffy; I haven’t baked cupcakes this well in a long time!

Now enough talk, let’s get started!


Cake Mixture

50g butter, softened

50g caster sugar

Finely grated zest of 1 lemon

1 egg (at room temperature)

50g self-raising flour

1 tbsp ground almonds (I didn’t use this so I added an extra tbsp of flour)

1 tbsp lemon juice

Fried Eggs Icing

50g icing sugar

1/2 tbsp lemon juice

1-2 tbsp of warm water

25g Orange curd

The cheat way: If you don’t want to make the fried eggs yourself you can always use fried eggs from Haribo, and secure them on top with a little bit of icing underneath.

You will need:

Large mixing bowl

Electric whisk (optional – I didn’t use one – helped get rid of the bingo wings)



Spatula (silicone)

Cooling rack


24-hole mini-muffin tin (or just any muffin tin – as you will see in my photos I used a baking tray as I have lost my cupcake tin, but it still worked well)

Egg boxes, to present the cakes in (optional)


  1. Preheat the oven to 180.c/160.c fan/gas 4. Line the cake tin (or tray) with the cake cases.

2. Using a hand-held electric whisk (or a spoon) beat the butter and sugar together for 5-10 minutes until light and fluffy. Add the lemon zest and beat it in.

3. Break the egg into a mug or jug and beat with a fork. Gradually add the eggs to the creamed butter and sugar mixture.


4. Sift the flour and add gradually to the mixture, and gently fold in. Add the lemon juice and gently stir in.



5. Spoon the mixture into the cake cases. Make sure you don’t put too much mixture in the cases, and try and make sure they all have an equal amount of cake mixture.


6. Bake for 10-12 minutes until the cakes are lightly golden brown and a skewer or knife into the centre comes out clean. Leave the cakes to cool for 5 minutes and then transfer them to a cooling rack.

7. Sift the icing sugar into a bowl and stir in the lemon juice. Add a tablespoon or two of warm water and stir until you have a smooth, thick paste.


8. With two teaspoons, carefully spoon a small amount of icing onto each cake. Frances’ recommends using a wooden latter stirrer, but I used an icing tool to shape the icing. If you don’t have either, use a mini spatula or the end of a spoon to shape the icing on the cake. You don’t want the icing to be a perfect circle so ice them a little off centre.

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9. Now to add the yolk! I used a piping bag and a small nozzle for this and carefully piped a small circle of orange curd on top. Again, if you don’t have some of the tools Frances or I used, use the end of a teaspoon (with a thin handle) to dot the curd on top. Then leave to set.
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TA-DAAAH! Little fried egg cakes, don’t they look adorable!

I placed the cakes in an egg box, one of Frances’ great ideas! Perfect for presenting them and gifting them to a friend.

Happy Easter everyone!




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