29 March, 2018
Lemon Cupcakes
If chocolate isn’t your thing at Easter time, a delicious alternative is the lemon cupcake. Here I’ve tweaked my basic cupcake recipe to include lemon zest, lemon juice and lemon curd!
Ingredients (to make 12 cupcakes)
- 110g self raising flour
- 110g caster sugar
- 110g soft margarine
- 1tsp baking powder
- 2 medium eggs
- 1tsp freshly squeezed lemon juice
- zest of 1/2 a lemon (optional)
Instructions
- Preheat oven to 180*C and line a cupcake tray with cake cases.
- Combine and mix all ingredients in an electric mixer.
- Spoon the mixture into the cake cases, ensuring each case is two thirds full.
- Bake for 20 minutes, or until a skewer inserted into the cake comes out clean.
- Allow cakes to cool.
- Using a cupcake corer or sharp knife, create a hole in the centre of each cupcake.
- Fill each hole with a small spoonful of lemon curd.
For the frosting:
Combine 50g unsalted butter, 100g full fat cream cheese, 300g sifted icing sugar and 1tsp freshly squeezed lemon juice in an electric stand mixer until smooth. Add a small amount of yellow food gel, to give a pale yellow colour. Pipe the frosting onto the cupcakes and decorate with sprinkles.
You can easily create sugarpaste flowers such as the Daffodils I have created here. Simply press sugarpaste into a mould, trim any untidy edges with a knife and remove from the mould to harden slightly before placing onto the frosting. These look very effective, especially at Easter time (or St David’s Day).
