Lemon and Raspberry Cupcakes
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Ingredients;
Sponge
175g (3/4 cup) Self raising flour
175g (3/4 cup) Unsalted butter
175g (3/4 cup) Caster sugar
3 Eggs
2 tsp lemon extract
punnet of raspberries
Buttercream
250g (1 cup + 2 tbsp) unsalted butter (at room temperature)
600g (4 cups) sifted icing sugar/confectioners sugar
2 tbsp milk
2 tsp lemon extract
Method;
§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray
§ For the sponge, cream the butter and sugar together
§ Sift in the flour and one egg
§ Add the eggs one at a time, giving the mixture a quick stir in between
§ Add the lemon extract and stir
§ Divide the mixture between cases but do not over fill the cases
§ Push about 4 raspberries into each cupcake
§ Bake for 20–25 mins, turning the tray half way through
§ Remove the cupcakes from the tray immediately and leave to cool
§For the buttercream Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)
§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between before adding the lemon extract
§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.
§ Remove 3 tbsp of buttercream and add red food colouring. Using a spatula, spread the red buttercream around the edge of the piping bag before adding the plain butter cream to the centre
§ Squeeze the piping bag over a plate until the two tone effect becomes apparent and then pipe over the cupcakes and decorate with remaining raspberries and a slice of lemon