I’ve been baking a lot of cupcakes recently, trying my hand at as many different flavours as possible in order to stretch my creativity (and of course tantalise my tastebuds!). The inspiration for these came pretty easily on one of my regular visits to the supermarket. I spotted a bottle of pink lemonade on the shelf and quickly made my way to the fruit & veg section in search of raspberries (I already had the lemon curd!). The recipe isn’t much different to my Apple & Cinnamon Cupcakes or my Birthday Cupcakes as I’ve developed a base recipe that only needs a few tweaks to create something very impressive but with little effort.
Lemon & Raspberry Cupcakes
for the cupcakes
- 125g unsalted butter, softened
- 175g caster sugar
- 3 medium eggs
- 125g self-raising flour, sifted
- 65g plain flour, sifted
- 45ml milk, at room temperature
- 3 tablespoons lemon curd
- 80g raspberries, crushed with a fork
for the buttercream frosting
- 80g unsalted butter, softened
- 40ml lemon juice, at room temperature
- 320g icing sugar, sifted
for the decoration
- 1½ tablespoons lemon curd
- 12 raspberries
Make the cupcakes: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and fill a 12-hole muffin tin with paper cases. In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Combine the flours and add half to the bowl, beat until smooth. Pour in the milk and lemon curd, beat once again, followed by the remaining flour, beat until smooth. Gently fold the crushed raspberries into the mixture (leaving visible streaks of fruit).
Divide the mixture between the muffin cases, filling each no more than two-thirds full (this should be about 60g of cake mix if you’re being precise) and bake for 20 minutes before rotating the tin and baking for further 5-7 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Make the buttercream frosting: beat the butter with the lemon juice and half the icing sugar until smooth and creamy. Gradually beat in the remaining icing sugar, a heaped spoonful at a time, to produce a thick and creamy mixture. Transfer the buttercream to a piping bag fitted with a large nozzle and pipe onto each cupcake. Decorate each with a drizzle of lemon curd and a raspberry on top.