After a quick break to sit my final year law exams at university I’m back! Seeing as it’s now officially summer time and raspberries are in season, I thought I’d upload my recipe for raspberry and lemon cupcakes. These cupcakes were inspired by the Hummingbird Bakery recipe but I’ve adapted it a little and made them my own way. I baked these cupcakes originally for my husband’s birthday and they turned out a treat! The sweet, juicy raspberries are a perfect pairing to the zesty lemon and together they add a yummy twist to the usual vanilla cupcake. They’re most certainly at the top of my list of favourite things to eat and they stayed moist for ages, not that they lasted very long with my husband around! You could also make this recipe into a large cake but I thought that cupcakes were more fun and less messy! Enjoy!
110g softened butter or margarine
110g caster sugar (or xylitol for a sugar free version)
1 tsp vanilla essence
110g sifted self raising flour
1-2 tbsp milk
the zest of 1 lemon
For the Icing:
140g softened butter
280g sifted icing sugar
2 tbsp milk
1 tbsp lemon juice
a few spoonfuls of raspberry jam
fresh raspberries or dried raspberries to decorate
Preheat the oven to 180C and fill your cupcake tin with cupcake cases.
Mix the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs a little at a time and add in the vanilla extract and lemon zest.
Fold in the flour. Then little by little, pour in the milk until the mixture is of a dropping consistency. Spoon the mixture evenly into the cupcake cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a knife or skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the buttercream lemon icing, melt the butter and milk in a sauce pan. Once melted pour the mixture little by little, stirring continuously into a bowl with the icing sugar in it and beat until smooth.
Then fold in the lemon juice, adding more milk or icing sugar if necessary, until the mix is silky and creamy.
Once the cakes have cooled, cut a small hole in the tops of the cakes, and add some raspberry jam!
Spoon the icing into a piping bag and pipe onto the cakes using a spiralling motion. I decided to colour half of my icing with blue food colouring but you can use any colour icing you like or just leave it as it is!
I then decorated half of the cupcakes with fresh raspberries and the other with dried raspberries.
These are perfect for a summer garden party or for an afternoon tea sat outside in the sunshine.