Inspired by the afternoon tea at Hotel La Tour I had at the weekend, where we had an amazing piece of lemon cake, I set about creating some cupcakes. When asked what my favourite type of cake is, my standard response is always ‘chocolate’. But the more I think about it, the more I think that actually, I prefer lemon. A lemon cake done right is divine. So here my attempt at Lemon & Lime Cupcakes. They turned out pretty well, the sponge was delicious. The buttercream was good as well, could have done with a touch more lemon, or perhaps a tiny bit of lime zest too.
For the sponge:
- 80g unsalted butter
- 280g caster sugar
- 240g plain flour
- 240ml whole milk
- 2 eggs
- 1tbsp baking powder
- 1/4 tsp salt
- zest of half a lime
- zest of half a lemon
For the buttercream:
- 500g icing sugar
- 160g unsalted butter
- 50ml milk
- 1tbsp fresh lemon juice
- 1 tsp Dr Oetker gel yellow food colouring
- small amount lemon/lime/both zest to decorate
- Whisk the butter, caster sugar, flour, salt and baking powder together until thoroughly mixed
In a separate bowl add the milk and whisk in the eggs
Slowly add the milk mixture and the zests to the other mixture whisking all the time until it becomes a smooth batter
Line a muffin tin with cases and distribute the batter into them – filling each about 1/2-2/3 full.
Put in the oven at 190 degrees celsius and bake for about 18mins or until springy to touch and a skewer comes out clean.
Transfer to a wire rack to cool whilst making the frosting
For the frosting mix the icing sugar with the butter until completely mixed in.
In a separate bowl mix the milk with the lemon, and then pour this into the butter sugar mix until light and fluffy.
Add in the colouring and mix until the colour is even.
Ice the cakes when completely cool, either with a piping bag or palette knife and sprinkle with a few bits of zest!
Happy eating 🙂