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Lemon Cupcakes

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Lemon Cupcakes
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
0
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Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
½ teaspoon
2
1
unwaxed lemon (finely grated zest)
1 ½ cups
2 teaspoons
cup
For the lemon cream
½ cup
2 ½ cups
3 ½ ounces
1 tablespoon
To decorate
12
violet flower

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs, lemon zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the soured cream, until well combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the lemon cream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the lemon curd until well blended. Slowly beat in the lemon juice, a little at a time until incorporated.
7.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with violets.