Lemon Explosion Cupcakes
Firstly, I need to give a BIG thankyou to Lisa for letting
me guest blog. We will have to get her
over to Honey, You Baked! Sometime soon!!
Now there is not much in my life that can compare to a great
cupcake. They always cheer me up and the
utter scrumptiousness of something seemingly so simple never fails to amaze
me. Today I thought I would share a
recipe for one of those cupcakes. Hold
on to your hats! Your tastebuds will dance and sing!!
Lemon Explosion Cupcakes
YOU WILL NEED:
For the cakes:
175g unsalted butter – softened
175g white sugar
3 eggs
A splash of vanilla extract
175g SR Flour
Rind and juice of 2 x good size lemons (rind finely chopped)
1/2 cup (or so) of milk
Cupcake moulds and papers
2 x soup spoons
For the Filling:
Cream Cheese
4 x Tablespoons sifted Icing Sugar
Juice of 1 x large lemon
1 x piping bag and round nozzle
Small sharp knife
For the Top:
Icing Sugar to dust
THE HOW TO:
- Preheat your oven to 180Deg C and get your cupcake trays and papers all ready
- Cream your butter & sugar in an electric mixer till light and fluffy
- Add vanilla, then eggs one at a time
- Add your flour, rind and lemon juice and milk and mix up well.
- Using the soup spoons, ladle the mixture into your papers. You need them about 3/4 full.
- Bake for approx 20mins until lightly golden.
- Whip up your cream cheese, lemon juice & icing sugar until smooth and well combined.
- Place some of the mixture into a piping bag with round nozzle.
- Once the cakes have cooled, you can have a bit of fun with your presentation. I’ve made Butterfly Cakes (always a hit with the kids), Cupcake Sandwiches and Filled Cupcakes (both fabulous as you can pop them in a container without fear of the icing sticking to the lid!).
- For the Butterfly Cakes – Use the sharp knife and cut out a little cone shape of cake from the middle. Cut this cone in half. Fill with cream cheese mixture and then re-attach your “wings”.
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- For the Cupcake Sandwiches – Slice your cakes through horizontally just under the mound section. Dollop on some mixture and replace the top.
- For the Filled Cupcakes – grab your piping bag and stick the nozzle down into the cupcake and give a squirt of mixture. You may have a little escaping out the top, which is easily wiped off.
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- Once all your cakes are done, give a liberal dusting over the tops with icing sugar.
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Glorious little morsels – just waiting for the perfect occasion. Afternoon Tea, Mothers Day or indeed ANY day!
HYB is Danni & Mel, two friends and mummies, who used to work, cook and play together in Sydney. Now Mel has moved home to Tasmania and the girls spend time blogging about Baking, Making, Books, Babies and just about everything else in between! Drop us a line we would love to hear from you!!
About Danni (That’s me in the blue!)
I’m a SAHM mum from Sydney with two beautiful girls (6 and 16mnths) and a hard working hubby. As well as HYB with my blog buddy Mel, I spend my time running after my family, my dog, growing my own veggies, sewing & crafting and expanding my small cake business (read: organisational freak lives here!).
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