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Lemon Diva Cupcakes


MMMMM…now let me tell you, these are GOOD !!  (I am biased as I am VERY partial to lemon lol)

If you like Citrus cakes of any discription you will absolutely adore these, this is Julie Goodwin’s recipe for Lemon Diva Cupcakes, they were an invention test winner on Masterchef Australia.

I have even had those that normally wrinkle their nose at Lemon concede defeat and declare they are good.

There is also a “Lime Sublime” and “Clockwork Orange” variation at the end of the recipe below.

Give them a try you wont regret it , they will be a big hit !

Lemon Diva cupcakes – makes 12

All measurements are Australian

Ingredients:

100 g unsalted butter, softened
3/4 cup (165 g) caster sugar
1/2 tsp vanilla extract
finely grated zest of 3 lemons
2 eggs
1. cups (200 g) self-raising flour
1/2 cup (125 ml) milk

Icing
125 g unsalted butter, softened
2 cups (300 g) icing sugar mixture
11/2 tbs lemon juice
yellow food colouring (optional)
yellow liquorice allsorts, to decorate

Preparation time: 30 minutes
Cooking time: 20 minutes

1 Preheat the oven to 180C (160C fan-forced). Line a 12-hole medium muffi n pan (1/3 cup capacity) with paper cases. Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy.Mix through the lemon zest.

2 Add the eggs one at a time, beating well a er each egg. Gently fold through the fl our and milk in two alternate batches. Divide the mixture evenly among the paper cases.

3 Bake for about 20 minutes, or until golden brown and springy when touched. Remove from the oven and transfer to a wire rack to cool completely before decorating.

4 To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half the lemon juice and beat until well combined. Add the remaining lemon juice a little at a time, and tint with food colouring if you like. Using a 1 cm fluted nozzle, pipe the icing onto the cooled cupcakes.

Note: To make Lime Sublime cupcakes, substitute the zest of 6 limes in the cake batter and 2 tbs of lime juice in the icing. For Clockwork Orange cupcakes, try using the zest of 2 oranges in the batter and 2 tbs of orange juice in the icing.

Sugar’s Tip: Decorate with a small lemon shape cut from a yellow piece of liquorice allsort, jellied fruit slices or candy some slices of lemon, lime or orange alternatively just grate some corresponding zest on top of the frosting, delicious!.

Tiramisu Cupcakes with Marscapone Frosting (optional)


This recipe is Sooo good and very easy to make, those tasting them never stop at one ! lol

Tiramisu Cupcakes

1 1/2 cups butter
1 1/2 cups light brown sugar, packed.
3 lg.eggs
1 1/4 cup milk
2 tsp.vanilla
2 tsp.baking powder
1/2 tsp.salt
3 cups flour

Preheat oven 180c.

Melt butter and whisk in brown sugar.
Allow to cool-4 mins.
Whisk in eggs.
Add vanilla ,milk ,baking powder,salt…whisk to combine.
Fold in flour.

Coffee Syrup
1/3 cup sugar
1/3 cup water or Expresso depending on the strength you prefer.
3 Tblsp.  strong coffee
1 tsp. cinnamon powder or 2 tsp Kahlua (optional)

Combine all ingredients and boil.
Reduce heat and allow to simmer until it thickens alittle.

Once your cupcakes are baked ,remove them from the oven and pour a little coffee syrup over each cupcake.
Once cool ….

Add Mascarpone frosting (see below) or the frosting of your choice, it’s all Om NOM NOM from there lol

Marcapone Frosting

250g mascarpone cheese
200g Philadelphia
150g icing sugar

To make the frosting, beat the mascarpone, Philly and icing sugar together in a mixer until smooth and creamy.  (don’t overwork it) You stand a better chance of this happening if the cheeses are at room temperature when you start.

Add some lightly sprinked cocoa powder and top with some grated white or dark chocolate, if you want to get really Fancy pants add a single coffee bean to the top !

This frosting also makes a great filler between larger cake layers or butterfly cupcakes.

Enjoy!

** There was a slight ingredient typo I have now rectified the error above with humble apologies to another wonderful blogger I dream of Cake who made these cuppies and noted the syrup was too thin, it should have read 1/3 of a cup not 1 cup for the Coffee syrup!

I usually rigorously proof read and somehow this one slipped past me.  OOOPS!!!!!