Lemon Cupcakes

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These cupcakes have a refreshing zesty lemon flavour with a surprise inside!

12 cupcakes

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Lemon Cupcakes

For the Cakes:

12 Dr. Oetker Muffin Cases
180 g Unsalted butter (softened)
180 g Golden Caster Sugar
about 3 Large Eggs (beaten)
15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp)
200 g Self-Raising Flour

For the Decoration:

150 g Unsalted butter (softened)
300 g Icing Sugar
15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp)
Lemon
150 g Lemon Curd

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with 12 Muffin Cases. Place the butter and sugar in a large bowl and cream together until light and fluffy.

Step 2: Add the eggs and Lemon Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Fold in the flour until combined.

Step 3: Divide the mixture between the Muffin cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

For the Buttercream

Step 4: Whilst the cupcakes are cooling make the buttercream, place the butter in a large bowl and beat with an electric mixer until smooth and glossy. Add 1/3 of the icing sugar to the butter and beat until combined, continue adding another 1/3 of the icing sugar mixing until combined and then add the remaining icing sugar. Add the Lemon Extract and beat the buttercream until it is light and fluffy in texture.

Step 5: Place the buttercream in a piping bag fitting with an open star nozzle. 

To Decorate

Step 6: Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of lemon curd in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake with lemon curd. 

Step 7: Pipe a swirl of buttercream onto the top of each cupcake. 

Step 8: Drizzle a small amount of lemon curd onto each cupcake and top with a small slice of lemon.

Nutritional Information for the recipe Lemon Cupcakes

Per Serving Per 100 g / ml
Energy 2144 kJ
512 kcal
1717 kJ
410 kcal
Fat 27.99 g 22.39 g
Carbohydrate 60.42 g 48.34 g
Protein 4.18 g 3.35 g

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with 12 Muffin Cases. Place the butter and sugar in a large bowl and cream together until light and fluffy.

Step 2: Add the eggs and Lemon Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Fold in the flour until combined.

Step 3: Divide the mixture between the Muffin cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

For the Buttercream

Step 4: Whilst the cupcakes are cooling make the buttercream, place the butter in a large bowl and beat with an electric mixer until smooth and glossy. Add 1/3 of the icing sugar to the butter and beat until combined, continue adding another 1/3 of the icing sugar mixing until combined and then add the remaining icing sugar. Add the Lemon Extract and beat the buttercream until it is light and fluffy in texture.

Step 5: Place the buttercream in a piping bag fitting with an open star nozzle. 

To Decorate

Step 6: Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of lemon curd in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake with lemon curd. 

Step 7: Pipe a swirl of buttercream onto the top of each cupcake. 

Step 8: Drizzle a small amount of lemon curd onto each cupcake and top with a small slice of lemon.

Nutritional Information for the recipe Lemon Cupcakes

Per Serving Per 100 g / ml
Energy 2144 kJ
512 kcal
1717 kJ
410 kcal
Fat 27.99 g 22.39 g
Carbohydrate 60.42 g 48.34 g
Protein 4.18 g 3.35 g
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