Sweet yet tart lemon cupcakes, perfect for a special occasion. A lemon sponge, filled with a pop of lemon curd in the middle, topped with light as air Lemon Swiss Meringue Buttercream.
These cupcakes are something special. Lemony to the core (literally!), but topped with Swiss Meringue Buttercream which is definitely worth the effort. This was the first time I’d eaten (let alone made) Swiss Meringue Buttercream, and despite the process being quite lengthy, the result was spectacular. Like a cross between a marshmallow and traditional buttercream, it is the smoothest, lightest icing you will ever eat. Also a bonus that it’s not too sweet, which works wonderfully well with lemons.
I left these as just pure and simple lemon, which seems just right to show off the two ‘technical’ elements of this cake. Both the Lemon Curd and the Swiss Meringue Buttercream might seem quite daunting, but the good thing is you can do both of them in advance! The Lemon Curd will keep in an unopened jar for a couple of months and the buttercream can be kept in the fridge for a few days before use. Then all you need to do is bake the cupcakes, which I promise is exceedingly simple!
If the Swiss Meringue Buttercream seems like a step too far, then a regular buttercream would also work well. You will get a sweeter result, but that’s not always a bad thing! Simply cream together 1 part butter to 1 and 1/2 parts icing sugar, and then add lemon curd to taste. I have to say this is one of my favourite buttercreams – the eggs in the curd help the buttercream go a very very pale colour, and it really lightens up the texture.
These cupcakes would make a wonderful gift or treat on a special occasion, and I can promise they will be gratefully received by anyone…. except perhaps someone who doesn’t like lemons!
Carrot cake is the marmite of cakes – people either love it or they hate it. I’m a strange one, a carrot cake convert we might say. I never used to like it (perhaps I thought all carrot cake tasted very carrot-y?) but was 100% converted by this recipe. It is now one of my go-to’s if I fancy making a quick cake.
Even better, I think I’ve really cracked making a cake gluten, wheat and dairy free without people being able to tell. I can boldly say this as I did quite a few taste tests on people at work and no one could tell the difference. I have a colleague who is unable to eat gluten or wheat, so often I’ve been put off bringing my baking to work knowing how it feels to be the one missing out. However, I thought this would be a great recipe to attempt switching the flour for an alternative because, as far as cakes go, carrot cakes have a relatively low amount of flour in them as they are also held together by the carrot. I used Doves Farm’s gluten and wheat free self raising flour and I have to say I was pleased and amazed at the results. I will definitely be making them again and trying some different cake recipes with the flour.
This carrot cake has an interesting mix of ingredients, but do give it a try as they work perfectly together. The sultanas are bursts of sweetness throughout the cake, a good contrast to the crunch of the walnuts; and the coconut, cinnamon and nutmeg compliment the sweet carrot flavour to make the cake very aromatic.
The recipe also calls for quite a lot of carrots, so choose your carrots carefully based on how carrot-y you like your carrot cake. It is quite simple… If you want a stronger carrot flavour, use fresh carrots – the lovely bright orange juicy ones. If you don’t want a very carrot-y carrot cake, use older carrots – the slightly duller in colour and drier ones. Like I said, simples! Continue reading
Happy New Year! I find it strange the way January starts the year. After all the excitement in December, January can seem dull and plain with little to look forward to. So today I created these cupcakes, full of wonderful summery flavours to remind us that winter will shortly be giving way to the brighter seasons.
These cupcakes are lightly flavoured with lemon and then with a hit of raspberry in the centre – provided by my homemade Raspberry Curd in this instance – but you could easily do this with raspberry jam if making curd is a step too far! Raspberries are, in my opinion, one of the best summer fruits. Once they are back in season I will do a step by step post on how to make raspberry curd – it is well worth the time and effort.
— Update! — If you would like to see how to make the Raspberry Curd, the full recipe is here.
I decided to top these cupcakes with meringue as Lemon Meringue Pie is one of my favourite desserts, and it makes such a nice change to heavy buttercream as a topping. I’ve used Italian Meringue as it is already cooked by the time you top the cupcakes by whisking in a hot sugar syrup so it doesn’t create any wetness on your cakes. Plus its tasty 😀
Filed under cakes, Meringue
Welcome to my first post!
Coffee & Walnut Cupcakes
This cake is from Mary Berry’s Baking Bible – a book that’s been instrumental in my baking journey so far. The original recipe is for a large tray bake, and this version is simply scaled down for cupcakes. I have to say I would definitely do them as cupcakes again, it really helped keep the sponge more moist which really worked for these flavours. I like a healthy amount of walnuts in these cakes, so am always more generous than the recipe states.