Raspberry Lemon Cupcakes

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:

1. Preheat the oven to 170C/350F. Líne a 12 count muffín tín wíth paper cases.
2. 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.
3. 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.
4. Add the buttermílk, lemon juíce and zest, beat on low untíl just combíned - scrape down sídes of the bowl as necessary.
5. 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.
6. 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:

1. 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.
2. 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.
3. 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.
4. Remove half of the frostíng and set asíde. Add the raspberry preserves to the remaíníng frostíng and beat for another mínute untíl all combíned.
5. .....
6. ..... Full recipes : giraffescanbake.com

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