Branching out on books...
One of the wonderful new baking books I got for Christmas was Boutique Baking by Peggy Porschen. It's such a beautiful book and there are so many recipes I want to try so watch this space!
Today I made the lemon cupcakes. In the original recipe they have raspberries in the them but I didn't include them in mine.
Lemon Cupcakes
Ingredients for frosting
200g cream cheese
200g unsalted butter
500g icing sugar
zest of 2 lemons
For the sponge
200g unsalted butter
200g caster sugar
pinch of salt
zest of 2 lemons
4 medium eggs
200g self raising flour
For the sugar syrup
150ml lemon juice (approx. 4 lemons)
150g caster sugar
Method
1. To make the frosting put the cream cheese in a mixing bowl and beat until smooth and creamy. Place the softened butter, icing sugar and lemon zest in another bowl and cream together until pale and fluffy. Add the cream cheese a little bit at a time to the butter mixture until combined. Chill.
2. To make the cupcakes place the softened butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly into the butter mixture, while whisking. If the mixture starts to curdle add a small amount of the flour to bind the batter together. Once all the egg has been incorporated into the butter mixture sift the remaining flour and stir until the batter is combined.
3. Put this mixture into a disposable piping bag and pipe into the cupcake cases. Bake for 15-20 minutes at 155 until golden brown. Leave to cool a little.
4. While the cupcakes are baking, prepare the sugar syrup. Place the lemon juice and caster sugar in a small pan. Bring to the boil, simmer until all the sugar crystals have dissolved. Set aside to cool slightly.
5. Once the cupcakes are baked, let them rest then using a pastry brush, soak the tops with the sugar syrup while they are still warm. Leave to completely.
6. Fill a piping bag with either a round or star nozzle with the chilled frosting. Pipe a swirl of frosting on top of each cupcake.
My cases are from Lakeland and are technically designed for muffins. Although, the petals are very handy to fold down. Out of this mixture I managed to make 15 cupcakes. I took them to my local pub quiz and they went down very well with my friends and the staff! They are very hard to photograph, but I did the best I could!
I hope to practise more out of the Boutique Baking book and aim to perfect the fancy techniques in there. Some of the recipes look truly amazing! X Bo
Today I made the lemon cupcakes. In the original recipe they have raspberries in the them but I didn't include them in mine.
Lemon Cupcakes
Ingredients for frosting
200g cream cheese
200g unsalted butter
500g icing sugar
zest of 2 lemons
For the sponge
200g unsalted butter
200g caster sugar
pinch of salt
zest of 2 lemons
4 medium eggs
200g self raising flour
For the sugar syrup
150ml lemon juice (approx. 4 lemons)
150g caster sugar
Method
1. To make the frosting put the cream cheese in a mixing bowl and beat until smooth and creamy. Place the softened butter, icing sugar and lemon zest in another bowl and cream together until pale and fluffy. Add the cream cheese a little bit at a time to the butter mixture until combined. Chill.
2. To make the cupcakes place the softened butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly into the butter mixture, while whisking. If the mixture starts to curdle add a small amount of the flour to bind the batter together. Once all the egg has been incorporated into the butter mixture sift the remaining flour and stir until the batter is combined.
3. Put this mixture into a disposable piping bag and pipe into the cupcake cases. Bake for 15-20 minutes at 155 until golden brown. Leave to cool a little.
4. While the cupcakes are baking, prepare the sugar syrup. Place the lemon juice and caster sugar in a small pan. Bring to the boil, simmer until all the sugar crystals have dissolved. Set aside to cool slightly.
5. Once the cupcakes are baked, let them rest then using a pastry brush, soak the tops with the sugar syrup while they are still warm. Leave to completely.
6. Fill a piping bag with either a round or star nozzle with the chilled frosting. Pipe a swirl of frosting on top of each cupcake.
 |
| Ta da! |
My cases are from Lakeland and are technically designed for muffins. Although, the petals are very handy to fold down. Out of this mixture I managed to make 15 cupcakes. I took them to my local pub quiz and they went down very well with my friends and the staff! They are very hard to photograph, but I did the best I could!
I hope to practise more out of the Boutique Baking book and aim to perfect the fancy techniques in there. Some of the recipes look truly amazing! X Bo
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