Strawberry Lemonade Cupcakes
These are lots of fun to make! Fresh raspberries and raspberry jam can be used for an alternative version. Citric acid (can be bought in most chemists) can be added to the buttercream for a sharp citrus kick! Makes 12 cupcakes.
For the cupcakes:
125g softened butter
125g caster sugar
125g self-raising flour
1/4 teaspoon bicarbonate of soda
2 large eggs
2 tablespoon lemon juice
2-3 tablespoon strawberry jam
For the buttercream:
200g softened butter
450g icing sugar, sifted
1.5 tbsp lemon juice
Zest of ½ lemon
½ teaspoon of citric acid (optional)
Fresh strawberries, lemon slices and straws to decorate.
Preheat the oven to 180oC fan/200oC/Gas 6 and line a cupcake tray with cupcake cases.
Cream the butter and sugar together in a bowl with a wooden spoon.
Crack the eggs into the bowl and mix in well.
Sift in the flour and fold in gently until well combined.
Stir in the lemon juice.
Dollop the strawberry jam randomly over the top of the mixture, reserving a tablespoon.
Using a metal spoon, make a zig-zag pattern through the mixture. Do not mix the jam into it – you still want to see the strawberry ripple in the cupcakes.
Spoon the mixture into the cupcake cases, filling them ¾ full.
Add dollops of the remaining jam to the mixture, if you need to, as you get to the bottom of the bowl.
Bake for 18 – 20 minutes until risen and firm to the touch.
Remove from the oven using oven gloves and leave to cool in the tin for ten minutes before transferring to a wire cooling rack to cool completely.
Make the buttercream by whipping the butter in a mixer for 5 minutes until it is pale and creamy.
Add the icing sugar, in two batches, mixing well before adding the second batch.
Mix in the lemon juice, lemon zest and citric acid. The citic acid gives it a sharp, tangy twist but is optional.
Fit a piping bag with a large star nozzle e.g. 1M Wilton and fill with the buttercream.
Pipe the buttercream onto the cooled cupcakes and decorate with fresh strawberries, lemon slices and straws!