Regency cupcakes - Queen cakes
by Karen Burns-Booth
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Ingredients
Store Cupboard
225g of self-raising flour
3 large eggs, beaten
125g of currants
225g of caster sugar
50g of ground almonds
Spices & Dried Herbs
1/4 tsp ground mace
Beverages
1 tbsp of brandy
1 tbsp of rose water
Dairy
225g of unsalted butter
Fruit & Vegetables
1 lemon, zest grated (optional)