30th March 2011
Mother's Day Recipe for Lemon Cupcakes
We all want to make our Mums feel special on Mother's Day, but sometimes flowers can seem a bit unoriginal. So, this year we thought we'd help you create something all the Mums out there are bound to love. Stoves has teamed up with BBC Two's 'Great British Bake Off' runner-up, Ruth Clemens - who also writes the successful 'The Pink Whisk' blog - to lend us her baking expertise and help you create a gorgeous set of cupcakes especially for your Mum.
Makes 12
Ingredients
Cupcakes:
175g butter, softened
175g caster sugar
3 eggs, large
150g self raising flour
Zest of 2 lemons
Juice of 1 lemon
Lemon Buttercream:
175g butter, softened
350g icing sugar, sifted
Juice of one lemon
To decorate:
Gold dragees and edible gold glitter.
Method:
Preheat oven to 180c/160c Fan/Gas Mark 4.
Prepare a cupcake pan adding cases to each recess.
Cream together the softened butter and sugar.
Add the eggs a little at a time adding a spoonful of the flour at any sign of curdling.
Add the zest of the lemons and the sifted flour. Fold through the mixture until thoroughly combined.
Finally stir through the juice of the lemon.
Add the mixture to the cupcake liners filling each 2/3rds full.
Bake in the oven for 12 -15 minutes until golden brown on the top and springy to the touch.
Cool on a wire rack.
To prepare the lemon buttercream beat together the softened butter, icing sugar and lemon juice until thoroughly combined.
Pipe the buttercream onto the tops of the cooled cupcakes using a piping bag fitted with a large star nozzle.
Finally add some gold dragees and glitter to finish.
