I baked these Lemon and Raspberry cupcakes for my friends baby shower
I used 2 different pinks to make the roses look more realistic.
To add something extra to the overall look of the cupcakes, I decided to make rose buds.
I baked raspberry and lemon cupcakes.
Lemon and Raspberry muffins
115g Butter
115g Caster Sugar
Lemon and Raspberry muffins
115g Butter
115g Caster Sugar
2 eggs, beaten
115g Self Raising Flour
Rind of 1 Lemon
1tbsp Lemon Curd
100g Raspberries
Preheat oven to 200 degrees Celsius
Beat butter and sugar together till fluffy and then gradually add the beaten eggs.
Sift the flour and fold into the mixture, then fold in the other ingredients.
Spoon into 10 muffin/ large cupcakes cases and bake for 20min.
Vanilla frosting.
250g icing sugar - you might need to add more to thicken for the piping
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
115g Self Raising Flour
Rind of 1 Lemon
1tbsp Lemon Curd
100g Raspberries
Preheat oven to 200 degrees Celsius
Beat butter and sugar together till fluffy and then gradually add the beaten eggs.
Sift the flour and fold into the mixture, then fold in the other ingredients.
Spoon into 10 muffin/ large cupcakes cases and bake for 20min.
Vanilla frosting.
250g icing sugar - you might need to add more to thicken for the piping
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Handmade by Carren Moulder in Montpellier, Cheltenham
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