Raspberry Lemon Cupcakes
Ingredients
For the cupcakes:
For the lemon raspberry frosting:
For the cupcakes:
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) caster sugar (superfine granulated sugar)
- 2 large eggs
- 1/2 tsp vanilla extract
- 1.5 cups (190g) plain flour (all purpose)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 1/2 cup (120ml) buttermilk
- 1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (approx 2 lemons)
- zest of 3 lemons
- 2/3 cup (150g) lemon curd
For the lemon raspberry frosting:
- 3/4 cup (170g) unsalted butter, room temperature
- 4 cups (500g) icing sugar (powdered/confectioners)
- 3 tbsp double cream (heavy cream)
- 1/2 tsp vanilla extract)
- 1/2 tsp salt
- Juice and zest of 1 lemon
- 1/3 cup (120g) raspberry preserves
Directions:
- Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
- In the bowl of your mixer fitted with the paddle attachment (or using a handheld electric mixer) beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.
- Read more instructions HERE
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