The sun has been out all week , warming our pale faces to suit the springy vibes. Here's a sample of what to come, the taste of summer in a cupcake, these Lemon and Raspberry Cupcakes with a Lemon Curd and Cream Cheese Frosting are perfect for a sunny day spent in the garden.
This past week seemed to keep dragging on, however has now finished, has given us an award with an extra long bank holiday weekend. I am going to use it to plan the start of selling my baked goods to neighbours and family friends; working out how much to charge, what to bake and what I have to do seems quite time consuming but its fun. So hopefully my plans will succeed, meanwhile here's the recipe.
Lemon and Raspberry Cupcakes with a Lemon Curd and Cream Cheese Frosting
Makes 15 large Cupcakes
Ingredients
235g Butter/Margarine
235g Caster Sugar
235g Self Raising Flour
1 tsp Baking Powder
3 Large Eggs (beaten)
A zest of one Lemon
150g Fresh Raspberries
Icing
75g Cream Cheese
100g Lemon Curd
250g Icing Sugar
A zest of half a Lemon
Method
Preheat oven to 160/ gas mark.
Cream Butter and Sugar together.
Add Flour, Eggs, Baking Powder and all the Zest and mix.
Add the Raspberries and give a gentle mix.
Split the mixture into 15 large cupcake cases.
Bake for 25 minutes or in till the sponge is golden and springs back at the touch.
Whilst the cakes are baking, make the frosting by mixing the Cream Cheese, Lemon Curd and Lemon Zest together and sieve in the Icing Sugar.
Once the cakes are done, place on a wire rack and leave to cool.
Fill a piping bag with the frosting and pipe in a circular motion, this keeps the icing which can be quite runny in order!
Sprinkle over a couple of raspberries and consume!
Hope you have a sunny bank holiday weekend!
