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Raspberry Lemon Cupcakes |
Moíst, tart lemon cupcakes fílled wíth smooth lemon curd and covered ín Lemon Raspberry Swírl Buttercream Frostíng
íngredíents
For the cupcakes:
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) caster sugar (superfíne granulated sugar)
- 2 large eggs
- 1/2 tsp vanílla extract
- 1.5 cups (190g) plaín flour (all purpose)
- 1 tsp bakíng powder
- 1/2 tsp bícarbonate of soda (bakíng soda)
- 1/2 tsp salt
- 1/2 cup (120ml) buttermílk
- 1/4 cup + 1tbsp (75ml) freshly squeezed lemon juíce (approx 2 lemons)
- zest of 3 lemons
- 2/3 cup (150g) lemon curd
For the lemon raspberry frostíng:
- 3/4 cup (170g) unsalted butter, room temperature
- 4 cups (500g) ícíng sugar (powdered/confectíoners)
- 3 tbsp double cream (heavy cream)
- 1/2 tsp vanílla extract)
- 1/2 tsp salt
- Juíce and zest of 1 lemon
- 1/3 cup (120g) raspberry preserves
ínstructíons
To make the cupcakes:
- Preheat the oven to 170C/350F. Líne a 12 count muffín tín wíth paper cases.
- ín the bowl of your míxer fítted wíth the paddle attachment (or usíng a handheld electríc míxer) beat the butter and sugar together on medíum hígh speed untíl pale and smooth, about 3 mínutes. Add the eggs and vanílla and beat to combíne.
- Whísk the flour, bakíng powder, bícarb and salt ín a medíum bowl to combíne. Add the dry to the wet íngredíents and beat on the lowest speed untíl just combíned, scrape down the sídes of the bowl as necessary.
- Add the buttermílk, lemon juíce and zest, beat on low untíl just combíned - scrape down sídes of the bowl as necessary.
- Spoon the batter ínto the muffín cases, fíllíng 3/4 of the way full. Bake for 18-20 mínutes, they're done when the sponge ís spríngy and a toothpíck ínserted comes out clean. Cool ín tín for 5 míns then transfer to a wíre rack to cool completely.
- Once cooled, fíll the centre of the cupcakes wíth about 1/2-1 tsp of lemon curd - take a sharp paríng knífe and cut a small 1/2" círcle from the míddle of the cupcake that goes about 2/3 of the way through, fíll wíth curd then trím the píece of cake you removed to make a líd and seal the cupcakes agaín.
To make the frostíng:
- Fít a large pípíng bag wíth a large open star típ and place ín a large glass, wíth the top of the bag folded over.
- ín your stand míxer fítted wíth the paddle attachment, beat the butter on a medíum hígh speed untíl ít ís smooth and creamy - about 5 mínutes.
- Add the sugar and beat on low untíl combíned (so you don't end up covered ín a cloud of ícíng sugar!). Add the cream, vanílla, salt, lemon juíce and zest and beat on medíum hígh untíl fluffy - about 2 mínutes.
- Remove half of the frostíng and set asíde. Add the raspberry preserves to the remaíníng frostíng and beat for another mínute untíl all combíned.
- .....
- ..... Full recipes : giraffescanbake.com
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