Lemon and Raspberry Cupcakes

Lemon and Raspberry Cupcakes with White Chocolate Icing ... the perfect spring sweet treat. 

It loathes me to say but baking has been through a dry patch due to the current inordinate amount of revision I have on my plate. However, I got fed up the other day and so decided rather than visit a tried and tested recipe I would go out on a limb and try a bit of inventing. Ok, so absolutely nothing new about these flavours or the recipe I used but anything slightly non-law related at the moment seems like a little miracle! You'll notice that the majority of this recipe is the same as the Lemon Drizzle Cake as seen previously on The Perfect Bake. Remember the golden rules  of baking cakes when making these cupcakes.

Perfect for popping out at an afternoon tea or to have stored away in a cake tin for continual grazing ... you may not want to share these! 

Makes 12 cupcakes or 24 fairy cakes
(varies on how much mixture you eat)

Pre-heat the oven to 180°C

Bake to perfection for 
15 minutes (fairy cakes) or 20 minutes (cupcakes)

You will need the following:

Cake

225g Butter

225g Caster Sugar

225g Self Raising Flour
4 Eggs

2 Lemons ... juice & zest

30g Poppy Seeds (optional)
3tbsp Raspberry Jam

Icing

75g Butter

2tbsp Natural Yoghurt

75g White Chocolate

250g Icing Sugar (sifted)
1tbsp Demerara Sugar (for effect)

Method: 

Cream together the butter and sugar

 

Add in the eggs one at a time

 

Next stir in the flour

 

Until it forms a smooth texture


Grate the zest of two lemons 

Add the zest of the two Lemons & squeeze in the juice of the lemons

stir until combined well

 

Then stir in the poppy seeds, if you've decided to have them

Finally take 3tbsp of jam and carefully dollop over the mixture, gently fold the mixture over the jam...

Only do this once or twice so the jam threads remain in tact & don't blend into the mixture


Follow the golden rule of baking number five and fill your cupcake or fairy cake cases
Bake to perfection for 15 or 20 minutes depending on the size of your cakes
...

Whilst the cakes are baking you can start on making the icing...

Melt the chocolate in the microwave for 1 minute, stir the chocolate at 30 seconds

Combine the butter, yoghurt and icing sugar together
Tip for perfection: sift your icing sugar, doing this ensures a smooth icing with no lumps and bumps

Pour your melted chocolate into the mix and stir in

Spread over the cakes, you will need roughly a teaspoon and a half of icing per cupcake or fairy cake

Sprinkle some demerara sugar on each cupcake

Try not to eat all at once

Enjoy ....