Delightful Lemon Cupcakes with Strawberry & Cream Frosting

A light and zesty treat with a twist. The combination of a zesty sponge with the strawberry and cream frosting, it’s simply irresistible. Makes 12 cupcakes. Why not make and use different toppings to the one below or just plain icing and present on a large platter. . . . looks wonderfully tempting and very festive.

Makes 12 cupcakes or more if using different sized cake cases.

Delightful lemon cupcakes

Ingredients

  • 125g butter (room temperature)
  • 125g caster sugar
  • 150g of plain flour
  • ½ tsp baking powder
  • Grated zest of ½ a lemon
  • 2 organic eggs

To make ...

Pre-heat the oven to 180°C, Place cupcake cases in cupcake baking tin. If using a standard baking tray, make sure the cases do not touch.

  1. Cream the butter together with the sugar and lemon zest until the mixture is light and fluffy. Gradually add one egg at the time.
  2. Then sift the flour and baking powder and fold into the mixture either with a spoon or electric whisk.
  3. Divide the mixture between the cupcake cases and bake for 7-10 minutes, check with a skewer to if the cupcakes are ready. Leave to cool on a wire rag before decorating the cakes.

Delightful Lemon Cupcakes with Strawberry & Cream Frosting

Strawberry & Cream Frosting

This simple irresistible frosting is easy to make and taste fantastic

Ingredients

  • 250ml double cream/whipping cream
  • 250g strawberries – leave a couple for decorations
  • 1tbs of caster sugar or vanilla sugar

To make ...

Pre-heat the oven to 180°C, Place cupcake cases in cupcake baking tin. If using a standard baking tray, make sure the cases do not touch.

  1. Whip the cream.
  2. Use a blender to mash the strawberries.
  3. Fold the strawberries into the cream and sprinkle in the sugar.
  4. Spoon on the frosting or use a piping bag for a more professional look.
  5. Decorate with thin slices of strawberries or cake sprinkles of your choice.

Enjoy!

Download Delightful Lemon Cupcakes with Strawberry & Cream Frosting recipe in pdf format (172kb)

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