Lemon & Raspberry Cupcakes

Lemon has to be one, if not THE best cupcake flavour for me personally, I love anything sour yet sweet at the same time and believe it or not i would choose lemon over chocolate 9/10 times, shocking i know.

These days lemons are widely available on every continent however, lemons were once so rare that kings presented them as gifts to one another!

So next time you fancy gifting yourself, look no further than this recipe.

Makes: 7/8 cupcakes

Ingredients:

Cake Batter
110g / 4oz / 1/2 cup butter / cake margarine
110g / 4oz / 1/2 cup caster (superfine) sugar
2eggs
110g / 4oz / 1cup self-raising flour
1tsp baking powder
1 lemon, finely grated zest
2tbsp lemon juice

Filling
1 -2tbsp lemon curd OR
1-2tbsp raspberry jam

Buttercream Icing(enough for 12cupcakes so you will have some leftover if your not over generous when piping)
140g/5oz softened butter
280g/10oz icing sugar, sieve.
1-2 tbsp lemon juice
few drops yellow/Pink food colouring (optional)

Raspberries to decorate

Method:

Pre-heat the oven to 190C (160c fan), 375F, Gas 5 and place paper cases in a cupcake tin
Sift together the self-raising flour and baking powder, x3 but really x1 will do just fine if your in a rush.
Using your handheld/stand mixer or if your in the mood to burn some calories, a wooden spoon and lots of arm power, beat together the butter and sugar until soft and creamy, this should take about 5mins.
Gradually beat in the eggs, one at a time until smooth and well combined.
At this point if using a mixer, STOP and then gently gently fold in the flour, baking powder, lemon zest and juice until JUST combined. Using a ice cream scoop or 2 tablespoons divide the mixture into the paper cases.
Bake on middle shelf for 12-15mins.
Remove from oven allow to cook a minute or 2 and then transfer to a wire rack to completely cool.

Fill cupcakes with lemon curd or jam

Make the buttercream icing, by beating the softened butter, slowly adding the icing sugar or you will have a icing sugar cloud in your face lol then add the lemon juice and food colouring (a few drops go along way) beat for a few minutes the fill your icing bag fitted with a large tip of your choice and then pipe onto cupcakes.
Decorate with raspberries and if you have leftover lemon curd use it to fill the raspberry centres.
Enjoy.