Kitchen

Lemon Mess Cupcakes.

At the start of the month, it was my Mum’s birthday. So naturally I spent the morning in the kitchen baking cakes! I gave her the choice between a few recipes an of course she picked the lemon ones!

I was bought Cupcake Jemma’s The Cake Book for Christmas and have been meaning to actually cook something out of it for a while. I’ve watched Jemma’s YouTube for a while now and I’ve always heard excellent things about her recipes.

The recipe itself calls to have smashed up meringue nests in the buttercream icing but this was the one thing I left out as I thought it might be a bit too sweet. The recipe was amazing! The sponge was perfectly light and lemony, spiked with a blob of lemon curd in the middle, topped with lemon buttercream icing and a drizzle of lemon curd. It sounds like a lot of lemon, but it was simply perfect!

Lemon Mess Cupcakes 

Makes 24.

For the cupcakes:

250g self-raising flour   ·    250g caster sugar    ·    1/2 teaspoon of bicarbonate soda    ·    270g soft unsalted butter    ·    4 large eggs    ·    zest from 4 lemons and 1/2 tablespoons of juice    ·    1 1/2 tablespoons of milk

For the buttercream: 

300g soft unsalted butter    ·    675g icing sugar    ·    4 tablespoons of lemon juice    ·    5 meringues (optional)

Also: 162.5g of lemon curd

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Preheat the oven to 170C fan/375F/gas 5. Sift all of the dry cupcake ingredients into a bowl, add the butter, eggs, lemon zest and juice, then beat for 60 seconds with an electric mixer. Pour  in the milk and beat until well combined. Scrape down the sides and bottom of the bowl to make sure you’ve mixed everything together. Give the mix a final blast for 30 seconds. Line two muffin trays with liners and fill the cases 3/4 of the way full with mixture. Bake for 20 minutes, or until they spring back when touched. Leave to cool for 5 minutes before transferring to a wire rack to cool.

Meanwhile, make the icing. Beat the butter with an electric mixer for 4-5 minutes until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Slowly add the lemon juice and beat for a further 3-5 minutes.

If adding meringues, break into small pieces and fold through the icing with a spatula.

Once the cupcakes have cooled, use a chopstick to poke holes in the middles of each cupcake, giving it a little wiggle to make some room. Then use a piping bag filled with the lemon curd, pipe a small amount into the holes you’ve just created. Top the cakes with the buttercream and drizzle over the remaining lemon curd.

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