Now that we are in the middle of summer we thought we’d share a popular recipe of ours that is perfect barbecues and parties! These Lemon and Passion Fruit cupcakes are fruity, bright and fun. Add some Lemon Sherbet Crystals and you’ll be left with lovely tangy and fizzy buttercream!
Makes approximately 12 cupcakes
For the cupcakes…
226g self raising flour
226g caster sugar
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar, flour and then the eggs.
Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full.
Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.
For the buttercream…
We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our test (and stability) tests. It’s best that you begin to develop and ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…
250-350g icing sugar
1-2 teaspoons of Lemon Extract
1-2 teaspoons of Passion Fruit Essence
Orange Food Gel Colour Paste
Golden Yellow Food Gel Colour Paste
868 piping tip/nozzle
Lemon Sherbet Crystals
Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
Step two: Separate your buttercream into two halves. Add some Passion Fruit Essence with Orange Food Gel Colour Paste to one half. To the other add Lemon Extract with some Golden Yellow Food Gel Colour Paste.
Step: To pipe begin with your darker colour (Passion Fruit) and pipe one layer of buttercream onto your cupcakes. Now pipe your light colour (Lemon) buttercream atop.
For a little extra pop of flavour sprinkle your cupcakes with Lemon Sherbet Crystals!
Now you can sit back and enjoy these fruity cupcakes! We suggest keeping them all to yourself.