Bonjour Bakery with Jane Beedle Tickets On Sale Now!
My favourite time of year is Spring, the world awakes from a winter slumber as the days get longer and warmer. I have been baking since I can remember, making strawberry pies with Grandad in the summer and plenty of Tom and Jerry cupcake kits with my Mum! The vibrant smell and taste of Lemon always reminds me of Spring and sunshine, which inspired me to share my favourite recipe with you. The original recipe is by the fabulous Jane's Patisserie and can be found on her amazing blog here. I have made some tweaks to suit my personal taste as I cannot resist lemon curd!
I hope you enjoy the recipe and don't forget to buy your tickets for Bonjour Bakery our charity live bake along event in aid of The Trussell Trust 25th April 1pm here!
Prep Time: 10 minutes Cook Time: 20 minutes Decorating Time: 30 minutes Servings: 12 Cupcakes
First things first, preheat the oven to 180C or 160C for fan assisted ovens.
Line a 12-hole cupcake baking tray with cupcake cases.
Add butter or margarine and sugar to the mixing bowl and beat them together until the mixture is pale and fluffy.
Add the flour, eggs and lemon zest to the butter and sugar. Beat until the mixture has a nice smooth consistency.
Fill the prepared cupcake cases with the cake mixture (around two thirds full), then pop them in the oven to bake for 18-22 minutes or until perfectly baked.
Leave the cupcakes to completely cool on a wire rack before moving onto the decoration stage!
Fill a piping bag with lemon curd while you wait.
Now the cupcakes are fully cooled, use a piping nozzle (or knife) to remove the centre or core of the cupcake and keep to one side.
Fill the middle of the cupcake with lemon curd and place the core back in the top to keep the lemon curd in place.
Take the room temperature butter (please note this butter cannot be substituted for margarine) and mix until it is smooth and silky.
Add half of the icing sugar mix well and add the remaining half.
Beat fully before adding the lemon juice and give it a final mix to incorporate all of the ingredients.
Place the nozzle in the piping bag and fill with the lemon buttercream.
I used a Wilton 2D drop flower nozzle but feel free to choose your favourite!
Get creative and pipe your favourite designs onto the cupcakes.
I chose traditional swirls and roses this time.
If you like add some sprinkles, more lemon zest or anything else you can think of to decorate your bake!
We can't wait to see your bakes! Don't forget to tag Buzzin Bee Events in your creations on Instagram and use the hashtag #CreateABuzz
As Buzzin Bee Events are non-for-profit event organisation, we currently have limited funds to organise this event. Please consider making a donation to our fundraiser using the link to the left. By doing this you help us help The Trussell Trust in putting an end to hunger within the UK, every penny counts towards providing food for those in need!