Baking | Lemon Cupcakes



When I was younger I used to spend my Friday afternoons baking with my grandma. Now that I'm older, I barely bake at all. But every so often I have a spare afternoon or an opportunity arrises to get my apron on. Gareth and I were going round to visit our old neighbours and we decided it would be nice to take some cakes with us to sit and have with a brew. 

With it being summer (hahahaha *sad face*) I wanted to bake something light, so it just had to be lemon cupcakes, complete with lemon curd drizzle. I'm drooling now just thinking about these bad boys. They're incredible.

Ingredients

For the sponge:
  • 3 cups self raising flour
  • 1 cup of buttermilk
  • 1 cup unsalted butter
  • 2 cups caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt

For the icing:
  • 2 cups heavy cream
  • 3/4 cup icing sugar
  • 1 teaspoon vanilla extract

For the lemon curd:
  • 2 unwaxed lemons (zest and juice)
  • 2 eggs
  • 3/4 cup caster sugar
  • 1/2 cup unsalted butter


Method:

Preheat your oven to 375 degrees F (190 degrees C). 

Mix the self-rising flour and salt together in a bowl. 

In another bowl, beat the unsalted butter and sugar together with an electric mixer until it looks light and fluffy.

Beat in each egg, one at a time.

Mix in the vanilla extract and lemon zest.

Take your first bowl of flour and salt, and add about 1/3 of it to the butter, sugar and egg mixture. Beat this in gently and repeat until all the flour/salt mixture has been incorporated. 

Add the buttermilk and lemon juice and mix.

Fill your chosen (and hopefully pretty) cupcakes cases with the batter. Make sure to only fill the cases until they're about 3/4 full. 

Bake for about 17 minutes, or until a skewer inserted in to the centre comes out clean.

Now we can start the icing, don't forget to let the cupcakes cool before decorating them!

Beat the cream with an electric mixer until it begins to thicken slightly. 

Add the icing sugar and lemon juice, a little at a time, and beat.

The icing should be fairly thick and be able to hold small peaks. 

To pipe the (sort of) flower looking style icing - or attempt to at least - I used a piping bag and this sort of nozzle, but you can do what ever sort of piping (or spreading with a knife) you want.

You can leave the cupcakes there if you like, but if you're feeling ambitious and fancy a go at making your own lemon curd then you'll probably be surprised how easy it is. Or you know, you can buy it in a jar. 

Lightly whisk the eggs in a small saucepan (who needs to dirty another bowl? The less washing up the better)

Add (chuck in) the rest of the ingredients and whisk a little more and then put the saucepan over a medium heat. 

Keep mixing until the it thickens up and is looking smooth.

Lower the heat, letting the curd simmer and keep mixing.

I then left the mixture to cool down for as long as I could be patient to, and then drizzled it a bit haphazardly over the cupcakes.

And voila! Eat 'em all.


The cake its self is everything you could dream it to be, light and fluffy, a cloud of lemony delightfulness. The secret to this is the buttermilk, instead of using (INSERT HERE). 
I decided to keep the frosting vanilla, just for extra sweetness to cut through all the lemon. I'll be honest, while I love actual cake, it's all about frosting for me. I love the stuff. Give me a tub of it and I'd be happy. In fact, there was a lot left in the piping bag after I'd topped the cupcakes, no guesses where the rest of it went. Although I'm not going to lie, I ate half the bloody cake mixture before it went in the oven as well, even though Gareth kept warning me I'd regret it later. I had a weird half sugar headache and felt pretty sick for the rest of the afternoon, didn't tell Gareth that though. Why have I been allowed to Adult?

When we were in the supermarket shopping for all the ingredients, I was going to pick up a jar of lemon curd and Gareth said 'No, make your own'. For some reason, it never occured to me lemon curd is a thing that can be made. I know that sounds so stupid, I've just never thought about it before. Gareth showed me how, and it turns out it's pretty simple. Who'd have thought it? It was a bit thick and not the easiest to drizzle but it tasted incredible, and the really finished off the cupcakes beautifully. 
I'd love to see you guys having a go at this recipe and let me know how you get on! Do you lilke baking? What's your favourite kind of cake?

- Adel xx




Comments

  1. This comment has been removed by a blog administrator.

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  2. I absolutely love lemon drizzled cakes and this sounds so yummy, will just have to give these a try, thankyou for sharing the recipe!

    Claire ❤ | My Little Memoir

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  3. Love baking so much and these look delicious! Must try this summer!

    mybeautyandbrownies.blogspot.com

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