Raspberry Lemon Cupcakes

Ingredients
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 
Raspberry Lemon Cupcakes

Directions:

  1. Preheat the oven to 170C/350F. Line a 12 count muffin tin with paper cases.
  2. 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.
  3. Read more instructions HERE

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