TRIPLE LEMON EASTER CUPCAKES
MAKES 12
INGREDIENTS
125g Unsalted butter - softened
125g Golden caster sugar
2 Large eggs (weighing 125g) beaten
125g Self raising flour
1 lemon zest
1tsp lemon oil
25ml warmed milk
For the syrup
Juice of 1 lemon
50g Golden caster sugar
METHOD
Place 12 foil liners in a Little Venice 12 cup cupcake tin. Preheat the oven to 170C fan. Place the sugar and lemon zest in a desktop mixer and blitz together for a couple of minutes to extract the lemon oil from the zest. Add the softened butter and cream together until light and fluffy. Add the beaten eggs slowly, followed by the lemon oil, with the mixer still running until fully incorporated and aerated. Remove from the mixer and sieve in the flour. Fold in gently with a spatula or metal spoon and add the warmed milk. (The warm milk prevents the batter from splitting).
Fill a large piping bag with the batter and divide it equally between the 12 cupcakes cases (each should hold approx 40g - you can weigh these to be accurate if you wish).
Bake in the oven for 20-25 mins until risen and golden.
TOP TIP - have all the ingredients at room temperature and don't be tempted to rush any of the processes. This will ensure your cupcakes are wonderfully level, beautifully aerated and soft.
While the cupcakes are in the oven, make the syrup - blend the sugar with the lemon juice. Sieve to remove any flesh or pips.
As soon as the cupcakes are baked, remove them from the oven and place the tin on a cooling rack. Prick the cupcakes all over with a wooden cocktail stick or skewer and brush the cupcakes liberally with the lemon syrup until it is all used up. Leave to cool completely.
lemon curd
For the lemon curd - use your favourite brand or make a homemade batch - use generously and keep any leftovers in a kilner jar in the fridge for up to 14 days.
50g unsalted butter - chilled and cut into 1cm cubes
peel and juice of 2 lemons (remove the peel using a vegetable peeler)
175g Golden caster sugar
2 Large eggs
Place all the ingredients in a medium size saucepan and stir gently over a medium heat until the ingredients have melted and thickened (this can take up to 20 mins). Do not let the lemon curd boil. Remove from the heat and pour through a sieve into a clean bowl or a sterilised kilner jar. Chill to firm.
When you are ready to fill, use the cupcake corer to remove the centre of the cupcake. Fill generously (2tsp each!) with lemon curd then replace the core of cake back on the top of each one. This acts as a plug, sealing in the lemon curd and keeping the cupcakes moist, as well as providing a firm base to pipe the frosting.
LEMON MASCARPONE CREAM
Whisk together 300ml chilled fresh double cream with 1tsp vanilla bean paste, 1tbsp golden caster sugar, 3 heaped tbsp lemon curd (or as much as you have left which could be a little more or less) and 250g chilled mascarpone.
Watch the cream like a hawk and stop just as it comes together and thickens. You want to catch this on the 'creamy' side and not let it go over to become grainy.
Fill a large piping bag with your favourite piping nozzle (I have used a 2D) and starting in the centre make contact, pipe in a circular motion out to the edge of the cupcake then around the outside once again on top, finishing with a little flick. This creates the 'nest' to hold the decoration. Repeat with all cupcakes.
To decorate
Dress each cupcake with your choice of chocolate mini eggs, sugar daisies, and slivered pistachios as I have - or you could use other fresh berries such as raspberries, strawberries and blueberries.
Serve and enjoy.
TOP TIP These cupcakes are made using fresh cream and are best eaten on the day. If you want to store these for longer swap the mascarpone cream for a regular or Swiss meringue buttercream ( you can still stir in the lemon curd) and they will keep for up to 3 days.