Lemon & Raspberry Cupcakes

These days lemons are widely available on every continent however, lemons were once so rare that kings presented them as gifts to one another!

So next time you want to treat yourself, look no further than this recipe.

Lemon & Raspberry Cupcakes 

Makes: 7/8 cupcakes

Ingredients

Cake Batter

110 grams / 4oz / 1/2 cup butter / cake margarine
110 grams / 4oz / 1/2 cup caster (superfine) sugar
2 eggs
110 grams / 4oz / 1cup self-raising flour
1 teaspoon baking powder
1 lemon, finely grated zest
2 tablespoon lemon juice

Filling

1 -2 tablespoon lemon curd OR
1-2 tablespoon raspberry jam

Buttercream Icing

140 grams/5oz softened butter
280 grams/10oz icing sugar, sieve.
1-2 tablespoon lemon juice

Decorate: raspberries filled with lemon curd

Method

Pre-heat the oven to 190C (160c fan), 375F, Gas 5 and place paper cases in a cupcake tin

Sift together the self-raising flour and baking powder, x3 but really x1 will do just fine if your in a rush.

Using your handheld/stand mixer or if your in the mood to burn some calories, a wooden spoon and lots of arm power, beat together the butter and sugar until soft and creamy, this should take about 5mins.

Gradually beat in the eggs, one at a time until smooth and well combined.

At this point if using a mixer, STOP and then gently gently fold in the flour, baking powder, lemon zest and juice until JUST combined. Using a ice cream scoop or 2 tablespoons divide the mixture into the paper cases.

Bake on middle shelf for 12-15mins.

Remove from oven allow to cook a minute or 2 and then transfer to a wire rack to completely cool.

Fill cupcakes with lemon curd or jam

Make the buttercream icing, by beating the softened butter, slowly adding the icing sugar or you will have a icing sugar cloud in your face lol then add the lemon juice and food colouring (a few drops go along way) beat for a few minutes the fill your icing bag fitted with a large tip of your choice and then pipe onto cupcakes.

Decorate with lemon curd filled raspberries.