Friday, 20 April 2018

Lemon & Strawberry Cupcake Recipe

So basically I have had enough of the dull winter weather and I am craving the sunny days so much that I decided to bake cupcakes that for me sum up summer. I got inspired for this recipe by Jane's Patisserie (the QUEEN of baking blogs !!) but instead of using Raspberry like her post I swapped it for the strawberry and used my own lemon drizzle recipe.

For the Cupcakes

125g soft unsalted butter 125g caster sugar 125g self raising flour 1/4 tsp bicarbonate of soda zest of 2 lemons 2 large eggs 1.5-2 tbsp lemon juice
Extra strawberry jam

For the Icing

500g Icing Sugar
250g Butter
1.5 tbsp lemon juice
2tbsp strawberry jam

Freeze Dried Strawberry Pieces for Decoration


To make the cupcakes:
Pre-heat oven to 170 degree Celsius. 
Cream together the butter and sugar until its smooth.
Add the rest of ingredients (not the strawberry jam!) and mix everything together until the mixture is lump free and smooth. Add more lemon juice if you want to but I find 2tbsp is enough with the zest.
Spoon the mixture into the cases and bake them in the middle of the oven for 20-22 minutes. You will know they're cooked by putting a toothpick in the middle of each one and pulling it out clean.
When the cakes are out of the oven and cooled down use an apple corer (or something similar!) to hollow out the centre of each cake. Whisk up some extra strawberry jam (normally a couple of table spoons) and put it into a piping bag. Snip the end of the piping bag off and fill up the cupcake centre with the jam.

To make the icing:
Whisk the butter on its own for at least 5 minutes to soften and lighten it. Then add the icing sugar a little bit at a time and continue to mix it until the icing sugar is soft (add a splash of milk if its needed.)
Split the icing into two bowls and add the lemon juice to one and the strawberry jam to the other and mix them well. If you want the jam icing more pick simply add a dash of pink gel food colouring and mix it. If you find eh lemon icing goes to soft (more of a liquid!) then just add some more icing sugar to make it stronger.
Then get a piping bag and a piping tip (I used Wilton 1M) and put in jam icing first. If you use a platte knife it makes it easier as you can put it in flat making it easier to put the lemon icing on top.
Then once the cakes are completely cooled pipe on your icing. Then decorate them how you like, I used Freeze dried Strawberry Pieces but you could always use real strawberry's in the summer!


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