Get a taste of true Hampton’s style with these delicious Charlotte Yorke inspired cupcakes. These pretty cupcakes have a delicate lemon flavoured sponge topped with lemon buttercream icing. The perfect accessory to Park Avenue living. Give your cakes extra style and sophistication with Dr. Oetker Wafer Daisies to finish.
Makes 12 cupcakes
Ingredients:
115g softened unsalted butter
115g caster sugar
2 large eggs
115g self raising Flour
1 tsp Dr Oetker Natural Lemon Extract
Dr. Oetker Muffin Cases
Butter icing:
110g softened unsalted butter
175g icing sugar
1 tsp Dr Oetker Natural Lemon Extract
2 tsp Dr Oetker Yellow Food Colour
12 Dr. Oetker Wafer Daisies
Method:
1. Pre heat the oven to 180°C (350F/Gas 4). Line a muffin tin with 12 muffin cases.
2. Cream the butter and sugar together until light and fluffy. Beat in the eggs, and then add the flour and lemon extract.
3. Divide the mixture into the 12 cases (about a heaped dessertspoonful each)and bake for 15-20 minutes until golden brown and spring back when gently pressed.
4. Allow the cakes to cool in the tin for 10 minutes (to retain their shape) before transferring to a cooling rack.
5. To make the butter icing beat the butter and icing sugar together, and then add the lemon extract and yellow colouring.
6. When the cakes are completely cold, fit a large rosette nozzle to a piping bag, fill with icing, then pipe a rosette from the outside to the centre, finishing with a peak. Finally add a white wafer daisy to each cupcake.
