Triple Lemon Cupcakes

There is nothing nicer than lemon drizzle cake, except lemon curd filed lemon drizzle cake with lemon curd icing (I am saying icing here rather than frosting because, you know, I am British and we say icing) – Triple Lemon.

Triple Lemon

Having said I rarely make the same cupcake twice, I have made this one 3 times probably because it is less sickly sweet than some of the others and it is really good for using up lemons (and they look pretty!)

Lemony

The recipe (makes about 16)

For the Spongey bit

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • Juice of 1 lemon
  • 225g self-raising flour

For the Drizzle

  • Juice of about 1½ lemons
  • 85g caster sugar

For the filling:

  • Jar of Lemon Curd (save some for drizzling over the top to decorate and some for the icing)

For the icing:

  • 80g unsalted butter, softened
  • 250g sifted icing sugar
  • 100g Lemon Curd

Method:

  1. Pre-heat your oven to 180c (I have always used an oven thermometer to check because most ovens are way out – except my brand new oven. That is perfect) and put some cases in a muffin tin or two
  2. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, beating thoroughly after each one. Sift in the flour and then add the lemon zest and the juice of one lemon and mix until well combined.
  3. Spoon it into the cupcake mix into the cases for about 2/3 full. I use an ice-cream scoop (I have 3 in different sizes and this ensures they are all exactly the same)
  4. Bake for about 15 – 18 ish minutes but keep an eye on them from around 12 minutes
  5. While they are in the oven make the drizzle – mix together the lemon juice and sugar until combined
  6. When they are beginning to look golden and are springy to the touch they can come out
  7. Let them cool in the tin for about 10 minutes and then poke them with a skewer and drizzle over the lemony mixture
  8. Now leave them to cool properly and the top to crisp up
  9. For the filling, core out your cupcakes using either a corer or a sharp knife, put a teaspoon of lemon curd in each one and replace the tops
  10. To make the buttercream, beat the softened butter in a big bowl and add the lemon curd and combine. Add the icing sugar gradually until it is at the right consistency. Use more icing sugar or a couple of drop of milk if it needs to be dryer or wetter
  11. Pipe on to the cakes. I have done them with both a ‘rose’ piping (start from the inside and work your way out) and standard icing (work from the outside in and up)
  12. I like to finish mine with a bit of lemon curd drizzle. Stick some lemon curd into a disposable piping bag or small plastic bag and cut the very tip off the corner and swish it over the top.

Rose piper variation:

Rose Piping

I thought rose piping would be really tricky, but it isn’t. There is a good tutorial on how to do it here:
Also I always fill my piping bag up using a large glass (kind of like they do in the video), so if you find you end up getting messy – fold the top of the piping bag over the lip of the cup so it holds it out for you and fill it that way so you can use both hands to get the icing in the right place and out of the bowl.
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