A recipe and instructions for lemon and raspberry cupcakes

There are many many reasons to make your own cupcakes but here are my top five:

  1. They are easy to make
  2. You can use any flavours
  3. You can get creative and decorate them anyway you want
  4. Just one can satisfy your cake cravings
  5. They are delicious

I love making cupcakes, the whole process of baking and decorating these little treats is totally therapeutic and the perfect thing to do at the end of a stressful day.  Best of all they can be frozen and you can just defrost a few at a time as you need them!

I wasn’t sure if the combination of raspberry and lemon would work but my policy is to have a go (if they don’t work, I have three pet hens who will demolish anything!)  My main rationale for trying this combination was that I had both raspberries and lemons in the house but I have to say they were a triumph, moist, fresh and zingy! I will definitely be making these again.  Give them a try and let me know what you think

 

 

5 reasons to make cupcakes and a recipe for Raspberry and lemon cupcakes
5 (100%) 2 votes

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An easy recipe for delicious lemon and raspberry cupcakes. These will be used to persuade people to vote for Eating Ideas in the UK Blog awards 2017 #UKBA17

Meal: Snack | Course: | Cuisine: American, Comfort | Method: Baking

Reader Rating:

5.00 / 5 Stars

Ingredients

  • 8 oz caster sugar
  • 8 oz butter
  • 4 eggs
  • 8 oz self-raising flour
  • Zest of a lemon
  • Juice of half a lemon
  • FOR THE ICING
  • 8 oz butter
  • 16 oz icing sugar
  • 125g carton of fresh raspberries
  • 1 tbsp lemon juice (from the unused half a lemon)

Equipment:

  • food mixer or hand blender
  • bun baking trays
  • paper bun cases
  • grater or lemon zester
  • Juice squeezer
  • piping bag and nozzle

Instructions:

  • cream together the butter and sugar until pale and fluffy
  • mix in the eggs
  • slowly mix in the flour, lemon zest and juice of half a lemon
  • Spoon into paper bun cases (about half full)
  • Bake at 180C for around 20 minutes. They should spring back to the touch when they are ready
  • cool on a wire rack
  • Cream together the butter and icing sugar for the buttercream
  • set a few raspberries to one side for decorating
  • mash up the rest in a bowl with a tblsp lemon juice
  • Mix into the buttercream
  • scrape the buttercream into a piping bag with a nozzle
  • Pipe over the top of the cupcakes
  • Decorate to your hearts desire!

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