Lemon Raspberry Cupcakes with Lime Buttercream
Every now and again I get that familiar urge to mess around with a recipe and put a bit of myself in there. I’m pretty sure a lot of you know the same niggling feeling I’m talking about! Inspired by the somewhat summery weather we’ve been getting, I decided to play around with a Lemon Cupcake and pack in a whole lot of flavour with some fresh raspberries; because everyone knows that’s a bloody great combination. And then some buttery sweet Lime Buttercream swirled on top? I literally couldn’t think of anything better. I’m really not much of a lover of Cupcakes but these, I would happily make some room for in my kitchen. The one thing I do love about Cupcakes is that they can pack so much flavour into a few bites; and I can assure you that these are no exception. The fresh Raspberries create a tangy but fruity taste that works really well against the sweetened Lemon Cupcake and zingy Buttercream. This is one of those recipes that I will revisit over and over again, refining it until it is the best Lemon Cupcake imaginable!
On another note, I have some exciting news that I have been keeping from you all. I’ve been accepted onto a Patisserie Scholarship course at Westminster college! It’s 2 years long and all extremely exciting. A large part of my course is having a work placement in a kitchen, so I am in the process of trialing for various companies. So lets just hope I get an apprenticeship in time for September! On an even more riveting note, I had a 2 day trial at Claridges this week! And yes, my nerves were dancing around all over the place but after a while I got comfortable and really enjoyed myself. It was interesting seeing how everything worked in a large pastry kitchen. Everyone was really accepting of me working with them for the day and it was nice to be part of the team. It really made me realise that this is exactly what I want to pursue as a career. So keep your fingers crossed for me! And if any of you are thinking of taking your hobby one step further, just go for it!
Ingredients – Recipe adapted from Mary Berry’s Lemon Cupcakes (Makes 12)
- 125g unsalted butter, soft
- 125g self-raising flour
- 125g caster sugar
- 2 tbsp milk
- 2 large eggs
- Zest if 1 large lemon or 2 small
- 1 tbsp. lemon juice
Lime Buttercream – Recipe adapted from How to: Cupcakes
- 113g soft butter
- 2-3 cups icing sugar
- 1 1/2 tsp. lime zest
- 1 tsp. vanilla extract
- 3 tbsp. lime juice
- 1/8 tsp. salt
Cupcakes: Line a muffin tin with 12 paper cases. Place all of your ingredients into a bowl and beat with an electric whisk or with the paddle attachment on a kitchen aid, until fully combined and smooth. Using a piping bag, pipe the mix into your paper cases evenly. Preheat your oven at 180C/ gas mark 4. Place 2 raspberries in each case, pushing into the batter. Next, using a knife, smooth some batter over the top of the raspberries so you can’t see them anymore. Bake in the oven for 20-25 minutes. Take out of the muffin tin and leave to cool completely before icing.
Lime Buttercream: Place all of your buttercream ingredients into a bowl (except the juice and sugar) and combine using an electric whisk. Next add the icing sugar and combine with a spoon first (this will help prevent the icing sugar from flying up everywhere later) Once the mix is slightly incorporated, using an electric whisk to combine the ingredients completely. Transfer into a piping bag once smooth and stiff enough to hold its shape (you can add more icing sugar or juice depending on if you want your buttercream thicker or thinner) Pipe onto your cupcakes and garnish with raspberries and fresh zest.