This week I attempted to bake Boo's lemon cupcakes for our Foody February swap, i've never made lemon cupcakes before so was rather eager to bake these. Once I finally had all of my ingredients thanks to Tesco for being out of stock the first time round, I was able to get started.
Ingredients - Makes 15
For the Sponge
70g unsalted butter (softened)
210g plain flour
250g caster sugar
1tbsp baking powder
1/2 tsp salt
210 whole milk
2 large eggs
1tsp vanilla extract
zest from 1 Lemon
For the Icing
100g Unsalted butter
600g Icing Sugar
250g full fat cream cheese
1. Pre-heat oven to 190c & line a cupcake tin with cupcake cases.
2. Beat together the sugar, butter, flour, salt & baking powder until well mixed and like fine breadcrumbs. I use a handheld mixer on a slow speed to do this.
3. In a jug, whisk together the milk, vanilla essence, eggs & Lemon zest by hand. Then poor 3/4 of this into the dry ingredients, mixing on a slow speed until all well mixed. Scrape down the sides and add the remaining liquid and mix again on medium until the mixture is smooth.
4. Divide the mixture between the cupcake cases. I use a tablespoon to do this and generally fill each case 3/4 full.
5. Bake the cakes for 18-20 mins until the sponge on top has started to go golden and bounces back when pressed/ and an inserted fork comes out clean.
6. Place the cakes on a rack to cool and once cooled slightly, cut out a circular hole in each cupcake, about a centimetre and half deep and the size of a 10p piece (keep the cake bits you've cut out). Once the cakes have cooled completely, put a teaspoon full of lemon curd in each and then replace the cake that you cut out - do let me know if this isn't clear as I don't think I've explained it that well.
7. In a separate bowl, mix together all of the ingredients for the icing. I start this off with a spoon to get the icing sugar incorporated slightly (otherwise it goes everywhere) and then mix on a medium speed with the handheld mixture for 5 minutes until the mixture is lovely and smooth. This makes rather a lot of icing, so you don't have to use it all. Halving the quantity doesn't make enough. You can freeze any remaining icing for another time.
8. Spread your icing over your cakes in anyway you fancy.
I really enjoyed making these cupcakes as I usually can never be bothered to make them from scratch myself. Also the lemon curd centres made it a little more interesting. I may have eaten all of the cupcakes already!
You can check out Boo's take on my Salmon with tomato and basil Spaghetti recipe here.