Just in time for the Jubilee

2 Jun

Want to whip up a batch of delightfully delicious jubilee inspired cupcakes with a hidden surprise?  Just follow a few easy steps and you can have a plate full of these in just a short amount of time. Lemony goodness, rich buttercream and a swirl of colour all make these cupcakes perfect for a jubilee party, or a special treat.

Basic Cake Recipe adapted from Love Bakery’s Lemon Cupcakes, decoration inspired by Bakergirl’s Blog

For the cakes (makes 12):
125g unsalted butter, at room temperature
125g caster sugar
zest of one lemon
1 tbsp lemon juice
2 eggs, at room temperature
125g self-raising flour
½ tsp baking powder
3 tbsp semi-skimmed milk
raspberry jam

For the jubilee frosting:
125g unsalted butter, at room temperature
½ tsp vanilla extract
250g icing sugar, sifted
1 tbsp semi-skimmed milk
red food colouring
blue food colouring

To make the cakes:

1. Preheat the oven to 180c/350f/Gas Mark 4 and line the holes of a muffin tin with muffin cases.

2. Add the butter, caster sugar, lemon juice and lemon zest to an electric mixer (or use a hand held mixer) and cream together for 7 minutes, or until light and fluffy.

3. Add the eggs, one by one, and mix for 2 minutes.

4. Mix the flour and baking powder together in a separate bowl, then add to the mixer and mix until incorporated. Add milk and mix for a further minute.

6. Use a spoon or ice cream scoop to divide the mixture evenly between the muffin cakes.

7. Bake for 25 minutes, until the sponge is bouncy, lightly browned and a skewer comes out clean.

8. Remove the baked cupcakes from the oven and immediately transfer to a wire rack. Leave to cool.

9. Once completely cool, use an apple corer to remove a small piece from the middle of the cake.

10. Using a knife, poke in roughly 1sp of raspberry jam into the hole, and replace the piece of cake you removed.

To make the buttercream frosting:
1. Cream the butter and vanilla extract together in the mixer for 2 minutes until light and fluffy

2. Add the icing sugar and milk, and using a wooden spoon, mix slowly until just incorporated (this stops the icing sugar floating out of the bowl).

3. Using the electric mixer, mix for a further 2 minutes until well blended.

4. Divide the frosting into three, and using the food colouring, add drops one at a time until you get the colour you want.

How to frost your cupcakes (for a more detailed explanation of mastering the three-tone frosting technique, check out Bakergirl’s blog):
1. Place the icing into three separate icing bags, making them into long and thin sausage shapes so they all fit into a one big icing bag.

2. Place your chosen icing tip into the bottom of the bag, and then add your three frostings so they are all equally placed.  If they aren’t equal, then one colour will come out more when you frost your cupcakes.

3. Test the icing before your frost your cupcakes to make sure it comes out perfect.

4. Carefully swirl the frosting onto the cupcakes.


To purchase Love Bakery’s recipe book ‘Cupcakes from the Heart’, check out Amazon.


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