Although the weather may be questionable, considering it’s summer… Don’t let the weather get you down. These lemon and raspberry cupcakes will be like summer in each bite.
These may sound simple, which they are but that’s where the flavour speaks volumes on this bake. You get that zest and tang from the lemon and the sharp but welcoming burst of raspberry in the cupcake its self. In the buttercream, its a vanilla a raspberry combo – containing real raspberry, no artificial flavourings here. Simply finished with a slice of lemon, to keep that lemon flavour in there.
I really like the combination of lemon and raspberry considering raspberries are so in season and lets be honest, lemon is always a good idea. If you don’t like lemon, I don’t know if I can like you… I’m joking, I just like a strong lemon flavour and in this cupcake, its not overpowering but you know its there, which is pleasant for most people – even you lemon fiends.
This, for me is essentially summer in cupcake form. Fresh, bursting with flavour and just tasty, perfect for any get togethers you may be planning in the coming weeks.
Anyway, lets get started, shall we?
175g butter, at room temperature.
175g granulated sugar.
1 tsp vanilla extract.
175g plain flour.
1 tsp baking powder.
Pinch of salt.
Zest of 2 lemons.
100g fresh raspberries.
I made my French buttercream – which is my favourite. For this recipe, I made a half batch.
100g fresh raspberries.
I used a raspberry white chocolate mix from Aldi, but you can just use mini white chocolate chips.
Before you get started on any element of the recipe, you’ll want to do some prep. Start by lining your cupcake pan with cases, weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need read, such as a stand mixer and spatula.
So, for ease with this recipe, I though I’d keep things simple and use the all in one method – controversial I know but it works well. This is where you place all of the ingredients into the bowl (apart from the milk and raspberries)and beat until well combined, no faffing around gradually adding all of the ingredients.
Once your cake batter has formed, scrape down the sides and bottom of the bowl, just to incorporate any bits that may not have been fully worked in from earlier on.
When it comes to adding the raspberries, you’ll find filling them in the bets way to prevent breaking up the raspberries too much.
Once the raspberries have been incorporated, use the mixture and fill the cases around 2/3 or 3/4 of the way and then place into the oven and bake for 20-22 minutes in your preheated oven.
While the cupcake are baking in the oven, its the perfect time to make your buttercream. For this recipe, I used my favourite ever French buttercream. It’s rich and indulgent without being too much – thats why I like it. Plus its a little more stable, which is even better than American buttercream.
I make a half batch of my French buttercream and add fresh raspberries, mixing just enough that they breakdown the perfect amount and make the buttercream a light pink colour with raspberry lumps.
Transfer the buttercream into a piping bag, fitted with an open star piping nozzle – this is my favourite but you can use whatever you’d like.
Once the cupcakes are cool, pipe as much or as little buttercream on top of each cupcake – the amount you like is your control.
Sprinlle over some sprinkle mix, I used a raspberry and white chocolate one from Aldi but feel free to use whatever one you have to hand and finish with a slice of lemon on top (I used the Opies lemon slices, as I had a jar open already).
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.
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