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Lemon raspberry cupcakes

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Makes 12 cupcakes.

Lemon-raspberry and chocolate cupcakes

These little cupcakes are especially moist and lemony due to the lemon syrup added after they are baked.

You will need a 12 hole fairy cake or muffin tin lined with 12 fairy cake paper cases; a handheld electric beater, or a food mixer; or a food processor.

First make your lemon syrup (there will be some left over).

Ingredients lemon syrup

  • 500g sugar
  • 250mls water
  • Strained juice of one lemon

Method lemon syrup

  1. Put sugar and water over gentle heat.
  2. Stir till sugar is completely dissolved.
  3. Stop stirring when it reaches boiling point.
  4. Remove any frothy stuff that forms on top.
  5. Boil rapidly for 3-4 minutes.
  6. When cool, add the strained juice of one lemon. Store in screw top jar in the fridge.

Ingredients lemon-raspberry cupcakes

  • Pre-heat the oven to 180C, (350F), gas mark 4.
  • 125g (41/2 oz) butter at room temperature
  • 125g (41.2oz) caster sugar
  • Finely grated zest of half a lemon. Either use a fine grater, or peel of the rind thinly and chop finely in a mini electric chopper.
  • 2 eggs, beaten
  • 150g (5oz) plain flour
  • 1/4 tsp baking powder
  • 12 large raspberries, fresh or frozen

Method, by hand

  1. Beat the butter until soft.
  2. Add the sugar and beat until the mixture is light and fluffy.
  3. Beat in the lemon rind.
  4. Gradually add the beaten eggs.
  5. Sift in the flour and baking powder and fold in.

Method, using a food processor

  1. Mix the butter for about 10-15 seconds
  2. Add the sugar and mix again – for about 20 seconds
  3. Add the lemon rind and pulse for a couple of seconds
  4. Add the eggs and mix until well mixed in
  5. Add the flour and baking powder and pulse for as little as possile – just until it is mixed in.

Next stage for both methods

  1. Distribute the mixture evenly between 12 fairy cake paper cases.
  2. Press one large raspberry into the centre of each fairy cake.
  3. Bake in the oven for about 18 minutes – depending on your oven. The cakes should be risen, golden colour and springy to the touch when cooked.
  4. Leave in the tin until you drizzle with lemon syrup.

Drizzle with lemon syrup

Be warned this is a bit messy!

  1. Pierce each cake about three times with a fork.
  2. Drizzle about a teaspoon or so of syrup over each cake.
  3. Remove from tin. You may find it useful to put each fairy cake inside another paper case so they are not sticky to handle.
  4. Leave until cool.

Written by SOKNH

March 15, 2010 at 1:14 pm

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