Lemon and Orange Yin/Yang Cup Cakes

    I dreamt these up as my entry in our local village show. I needed something yummy and eye-catching. Much to my amazement they gained a third prize!


    1 person made this


    • 8 oz softened, unsalted butter
    • 6 oz castor sugar
    • 3 large eggs
    • 8 oz self-raising flour
    • zest of 1 lemon
    • zest of 1 orange
    • 1 tsp tumeric
    • red food colouring


    1. Cream together the butter and the castor sugar until not smooth.
    2. Add the beaten eggs a little at a time.
    3. Fold in the flour and the tumeric until smooth. This should give you a yellow mix.
    4. Divide the mix into two equal parts. Into one half add the lemon zest.
    5. Into the other half add the orange zest and a few drop of red food colouring until the right shade of orange.
    6. Using teaspoons place alternate blobs of the mix into paper cup cake cases to produce a marbled effect.
    7. Bake at 180 (160 fan) for 18 minutes. Leave to cool in the tin for a short while before moving to a wire rack.
    8. The Fondant icing. I used the recipe by marlene for rollable fondant icing found elsewhere on this site. Again I added the yellow colouring to the whole mix and then the red colouring to half of it. I also added lemon and orange flavouring to the appropriate half.
    9. I made the yin yang shapes out of plywood and then used those to cut out the shapes. I cut off the domed heads of the cakes level with the top of the paper cases and stuck the icing to the cakes with apricot jam.
    10. The star shapes were cut out with my smallest pastry cutter and added as a final touch.


    I made the icing a few days before and left it in the fridge. The day before the village show was one of the most humid days of the year and almost as soon as the icing was rolled out it became sticky and difficult to handle. Luckily I had made 12 cup cakes so could pick the best six to show. A lesson to be learned for next year perhaps.

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