Spring is almost here, so why don’t you zest up those flavours and give these lemon cupcake a go?
Lemon is always a good flavours, especially around Spring. It’s sharp and tangy flavour, is always a crowd pleaser – when your partner a light lemon cake, a homemade lemon curd filling and topped with a freshly whipped sweetened cream… Tell me that doesn’t sound good.
Although there’s lemon zest in the cupcake and the filling, it’s surprisingly well balanced and this is due to the freshly whipped cream in place of the buttercream (if these were made with a buttercream, it would become too sweet and possibly overwhelm the lemon flavour).
How about making these for the important women who raised you? Seeing as Mother’s Day is just around the corner here in the UK.
These cupcakes would make the perfect bake to share with your friends and family (following all rules and measure, of course).
Anyway, let’s get started, shall we?
150g plain flour.
170g granulated sugar.
1 tsp baking powder.
150ml milk (use your preference of milk).
The zest of 3 lemons.
30-45ml lemon juice.
250ml double cream.
35g icing sugar.
1 tsp vanilla extract.
Before you get started on the recipe, you’ll meat to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients and getting any equipment you may need ready, such as a mixing bowl and spatula.
Take your mixing bowl and place a sieve on top, then pass through the flour, baking powder and granulated sugar. You’ll also want to add in the butter at this stage and just use a spatula to rub the butter into the dry ingredients, as if you were making pastry – it should reach a sandy/breadcrumb consistency.
Once that’s been achieved, you can go ahead and add in the lemon zest and mix until its fully incorporated throughout the mix.
Now add in the lemon juice, milk and egg and mix until all the ingredients have become combined and you have a smooth cake batter (it won’t be completely smooth, due to the lemon zest).
Then you can grab your muffin tray which has been lined with 9 cupcake cases (this recipe makes slightly less than usual cupcake recipes but they’re well worth it).
Divide the cake batter between the cupcake cases, ensuring you’re filling them around 2/3 or 3/4 of the way full and then place into your preheated oven and bake for 20-22 minutes.
While your cupcakes are baking in the oven, you can go head and get cleaned down.
I fill my cupcakes with a homemade lemon curd, if you want to try your own.
Once the cupcakes are baked and have been allowed to cool, you can start to finish the cupcakes off. Place the lemon curd into a piping bag and make the whipped cream topping.
Into a large mixing bowl, add in the double cream, icing sugar and vanilla extract. Whisk everything together until the cream starts to hold its shape, take it a little further than this as you’re looking for stiff peaks (but try your best not to over whisk your cream, otherwise it will have a granular mouthfeel).
Transfer the cream into a piping bag fitted with your nozzle of choice (I went with a 1m wilton tip).
Core out the centres of the cupcakes, not all the way down though, you still want there to be a little bit of cake at the bottom to support the filling. Then pipe the cream on top of the cupcake (however you’d like) and that’s pretty much it.
Seeing as these cakes have cream topping in place of a more standard buttercream, it’s highly perishable and must be eaten the day you make them.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.