Surprise Centre Muffins with Lemon and Turquoise Buttercreams
1 hr 25 min.
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg
- ¾ cup Sour cream
- 1 unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 tablespoon Baking powder
- ⅔ cup sugar
- For the buttercream
- 1 ⅛ cups unsalted butter
- 5 cups powdered sugar
- 1 pinch cream of tartar
- 1 teaspoon lemon juice
- yellow Food coloring (or powder)
- turqoise Food coloring (or food coloring powder)
- To decorate
- Sugar pearls
For the cupcakes: heat the oven to 180ï¿½C (160ï¿½ fan) 350ï¿½F gas 4. Grease 10-12 holes of a muffin tin.
Combine the butter, egg, soured cream, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar. Stir until only just combined.
Spoon the mixture into the tins and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well, then beat in the vanilla.
Place about 1/4 of the mixture into another bowl and beat in the lemon juice and a little yellow colouring until smooth. Spoon into a piping bag.
Beat a little turquoise food colouring into the remaining buttercream. Spoon into a piping bag.
Using a sharp knife, cut a cross down into the centre of each cupcake from the top, about 2.5cm|1" deep. Insert the tip of the piping bag into the cross and gently squeeze the yellow buttercream into the centre of each cupcake.
Pipe the turquoise buttercream generously on top of the cakes and sprinkle with sugar pearls.