Lemon and Raspberry Cupcakes with Lemon Butter Cream

There are a few things that I learnt from baking these cupcakes

1)      I seriously need to practice piping icing (or just not rush it)

2)      Frozen raspberries are the way forward – no squishing or leaking; they hold their shape and are very easy to handle

3)      Making icing with semi-hard butter is serious hard work (defo wait for it to be squishy)

4)      Decorations don’t stick to hard icing – they just fall straight off and cover your floor/table/clothes/furniture with brightly coloured dots that you will be clearing up for months

5)      You can’t just eat one cupcake

6)      My Sam is one lucky man – as these bad boys are delicious!

For the cakes

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          12 large cupcake cases

–          6 oz stork (or softened butter)

–          6 oz caster sugar

–          Rind of 2 lemons

–          1 tsp good quality vanilla extract

–          3 eggs

–          6 oz self raising flour

–          36 raspberries – frozen are best

For the sticky glazing

–          100ml lemon juice

–          3.5 oz caster sugar

For the Lemon Cream Icing

–          4oz unsalted butter – softened to room temperature

–          2-3 tbsp lemon juice

–          1 tsp good quality vanilla extract

–          17oz icing sugar

–          Coloured sprinkles – for decoration

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Preheat the oven to 175’C

Line a 12 hold large cupcake tin with the cases

Beat together the stork, lemon rind, vanilla and the sugar until pale and fluffy and then beat in the eggs one at a time.

Fold in the flour, being careful not to over work it.

Divide the mixture into the cases, either with a piping bag or a table spoon – you want them to be about two thirds full.

In each case, push three raspberries into the centre – this part is easier if they are frozen and they don’t squish as you try to put them in.

Bake in the oven for 15-18 minutes, until the tops are golden brown and springy to touch.

Once the cupcakes have come out of the oven, heat the sugar and lemon juice in a small pan until the sugar has dissolved.

Pour the lemon syrup over the cupcakes while they are still in the tins (less messy) and then transfer the cupcakes to cool on a wire rack and in the meantime beat the ingredients for the icing together until smooth and fluffy.

Using a piping bag or a palette knife, spread the icing onto the cupcakes the then decorate with any decorations you have – I used sprinkles but grated dark chocolate or candied orange pieces would also be nice.

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15 thoughts on “Lemon and Raspberry Cupcakes with Lemon Butter Cream

  1. Pingback: Lemon and Raspberry Cupcakes with Lemon Butter Cream | homethoughtsfromabroad626

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