One of my favorite bakes is a lemon drizzle cake, so last week I decided it was time to have a go at some lemon cupcakes topped with lemon curd buttercream. I love the sweetness of the sugar combined with the sharpness of the lemon. I have to say these cupcakes didn't disappoint and the lemon buttercream worked really well.
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| Lemon Cupcakes With Lemon Curd Buttercream Icing |
When I make cupcakes like these I always wonder if the boys will like them. Unfortunately, they did, so they were gobbled up quickly. I suppose the one good thing about having three hungry boys is that it does help my waistband totally going out of control!
Lemon Cupcakes With Lemon Curd Buttercream Icing
Makes 10-12 cupcakes
To make the lemon cupcakes
- 4oz butter
- 4oz caster sugar
- 2 eggs
- 4 oz self raising flour
- zest of 1 lemon
- A squeeze of lemon juice
To make the lemon buttercream icing
- 300g icing sugar
- 100g butter
- juice of half a lemon
- Fresh raspberries to decorate
- Preheat the oven to 180C.
- Mix all the cake ingredients together. I find that it is easier if the butter is melted in the microwave first.
- Divide the mixture between 10-12 cupcake cases.
- Bake until a skewer comes out clean. Allow to cool before adding the frosting.
- To make the frosting mix the icing sugar, butter and lemon juice. If it is very runny add some more icing sugar.
- Pipe the buttercream onto the cakes and top with a fresh raspberry.
If you like the sound of these cupcakes but want something for the grown ups, why not try this gin and tonic drizzle cake.
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| Gin and Tonic Drizzle Cake |
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