If you follow me on Twitter (and if you don’t, I’d love to have you – I’m quite nice really), you might have seen a sneak peek of this delicious teatime (or any time!) treat last night. As per my usual Sunday afternoon, I enjoyed a spot of baking yesterday,and this week the children requested lemon drizzle cakes. I do make a mean lemon drizzle cake, but I wanted to make something a bit fancier, so I came up with this amazing recipe for Melting Lemon Cupcakes. Now, I make my cupcakes in normal fairy cake cases, not the enormous ones that seem to be the in thing at the moment… that way I can pinch one without feeling too guilty, and the cakes aren’t to big for the children (so they still eat their fruit!). I admit, lemon cake is probably my favourite cake – the little zing just smacks of freshness and Spring to me, and with the sunshine we’ve had, and Mother’s Day coming up, these are the perfect thing to make this weekend.
I have a tried and tested cake recipe, and am not normally one for weighing eggs, but I thought I’d give it a try to see if it actually makes a difference. The cakes turned out deliciously light and fluffy, but I am not sure if that was down to the change in the recipe, or the extra whisking I did. It seems to be worth trying again though, if nothing else.
So, if you fancy making a batch of these, here’s what I did:
For the melting lemon cupcakes:
2 eggs (weighing 115g)
115g self raising flour
115g caster sugar
For the icing:
150g icing sugar
yellow food colouring
1. Preheat oven to 180 C, and line a 12 hole cake tin with cases (mine actually made 17, so you might need two tins)
2. Put all the cake ingredients, except the lemon curd, in a bowl and beat it until it is pale and fluffy (a good 5 minutes, with an electric whisk, or fancy machine if you are lucky enough to have one).
3. When it is thoroughly whisked, gently stir in about a dessertspoon of lemon curd.
4. Place a teaspoon of mixture in each case, covering the bottom, then add a small amount of lemon curd, and top with more cake mix, so the lemon curd is enclosed.The cases should be just over half full – you don’t want the cakes to be too tall when cooked.
5. Turn down the oven to 160 C and put the cakes in. Bake for about 25 minutes, until golden, and springy to the touch.
6. Make the icing by mixing the icing sugar (sifted) with the lemon juice until it reaches a thick but still slightly runny consistency.
7. Remove the cakes from the oven, and while they are still warm, spoon the icing over, tilting the cakes so the icing spreads out and covers the top. Decorate with your chosen decorations.
Would I make these again?
Of course… the only downside is that they are in the house, and I am trying not to eat them all!
How easy was it?
As simple as can be. Nothing challenging or technical involved at all – in fact, they are great to make with children.
Anything I’d change?
Next time I will try it with my old cake recipe (75g flour to 1 egg) to see the difference. That tends to give a crumblier crust, which might make a nice contrast to the super soft middle.
If you try this recipe, please let me know how they turned out and what you think.
I am linking this recipe up with A Mummy Too‘s #RecipeOfTheWeek linky, so pop on over to see what other storms people are cooking up this week