1 cup caster sugar
3/4 cup canola oil
1 1/2 cups grated quince
1 heaped cup of flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Beat the eggs and sugar together until light and fluffy - just like a sponge mixture.
Now fold in the oil.
Fold in the grated quince, no need to peel it first.
Sift together the flour, soda and ground ginger. Fold the dry ingredients into the batter.
Place the mixture into cupcake cases. Fill each case only half way.
Bake for 10 to 15 minutes until well risen and golden brown.
1 cup icing sugar
2 tablespoons boiling water
the juice of 1 lemon
Cream the butter and icing sugar until pale and fluffy. With the beater motor running, add the boiling water and beat until fully incorporated. Add the lemon juice and beat again.
Once the cupcakes have cooled, use a piping bag and round nozzle to decorate the cakes.
Because it was a girly's party, I topped them with round pink sprinkles.
Hope you're all warm and dry. xx