Sunday, 18 August 2013

Covered Lemon Cupcakes with Lemon Buttercream

As promised in the Review - Squires Kitchen Sugarpaste post, here is the recipe for my lemon cupcakes.

Lemon is one of my favourite cake flavours. I love the tangy sharpness of the lemon in contrast with the sweetness of sponge.

Lemon Cupcakes

Makes 6-8 cupcakes depending on case size

2 eggs, weighed
Same weight Self Raising Flour, sifted
Same weight Butter, softened
Same weight Caster Sugar
1 tsp lemon juice
Zest of 1/2 lemon

Beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating well with each addition. Add the last egg, zest and juice along with 1 tbsp of the flour to prevent the mix from curdling.

Fold in the flour, a little at a time, until fully incorporated.

Spoon the mixture into cupcake cases and bake at 160 (fan) for around 20-25 minutes, or until slightly golden on top and a skewer inserted comes out clean.

Leave to cool.

Lemon Buttercream

Makes enough to lightly cover 6-8 cupcakes

50g butter, softened
125g icing sugar, sifted
1/2 tbsp lemon juice

If you want to pipe swirls, doubling the recipe above makes enough for 6-8 cupcakes.

Beat the butter until creamy and add the lemon juice. Gradually add the icing sugar and beat until fully incorporated.

Using a pallet knife, smear a thin layer of buttercream on top of each cake.

Covering with Sugarpaste

Grease your hands, rolling pin and surface with a little white vegetable fat to prevent sticking.

Knead and roll out the sugarpaste to around 0.5cm thick.

Cut the sugarpaste into circles around the same size as the cupcake.

Place the circle on top of the cupcake and gently smooth with an icing smoother. 

For more tips, see Covering Cupcakes


To make the flowers, I used a silicone rose mould. 

Grease the mould lightly with some white vegetable fat. Press a small ball of sugarpaste into the mould, removing any excess. Gently pop the sugarpaste out of the mould.

As I don't currently have a leaf cutter, I used a poppy petal cutter and a leaf/petal embosser to make some leaves.

Roll out the icing for the leaves, and cut out enough leaf shapes for your cupcakes.

Place each leaf into the embosser and gently press to achieve the desired effect.

Glue the flowers and leaves onto the top of the cupcakes with edible glue.

To enhance the flowers, I dusted with a little petal dust.

This lemon cupcake recipe is one that I go back to again and again - I hope you enjoy it too!

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