I love cupcakes, always have, always will! They are delicious little morsels of yummyness and sugar. The cupcake is certainly having its heyday, you cannot turn around for a new bakery or cupcake shop, people always coming up with new combinations. When I went to New York you couldn’t escape the cupcake, mini, normal or super size.
One of my favourite things to bake is the cupcake, from a basic vanilla with fluffy frosting, to red velvet or something more exotic. I like to experiment with cupcake flavours and have come up with something deliciously for summer, lemon and raspberry. These cupcakes are topsy turvey because they have one filling but a different flavour frosting – Lemon/ Raspberry and Raspberry/ Lemon! I know, crazy!
My basic cupcake mix is based on the Hummingbird cafe cupcake recipe from their delightful cookery book.
120 g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter at room temperature
120 ml whole milk
1/4 tsp vanilla extract
100g lemon curd
100g raspberry jam
For the frosting
250g icing sugar, sifted
80g unsalted butter
25ml whole milk
( 2 tsp of the lemon curd and raspberry jam mentioned above)
Preheat the oven to 170 degrees / Gas 3/ 375F
Put the flour, sugar, baking powder, salt and butter in bowl and mix with an electric handheld whisk and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and combine. Mix until the mixture is smooth. Do not over mix.
Fill the paper cases one-third of the way, then put a teaspoon of lemon curd into the middle of 6 of them and raspberry jam into the other six.
Fill the paper cases with the rest of the mixture ( fill them 2/3 full). Bake in a preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray and then turn onto a cooling rack.
Let the cakes cool completely before you frost them.
For the frosting, beat the icing sugar and butter together with a handheld electric whisk in a medium slow speed until the mixture comes together and is well mixed. Then add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk is incorporated turn the whisk but to high-speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier it becomes.
Split the frosting into two bowls, put 2 tsp of the lemon curd into one bowl and 2 tsp of the jam into the other, Stir the curd and jam slightly into the frosting ( you should have swirls of red and white in the raspberry one).
Top the lemon filled cup cakes with raspberry frosting and the raspberry filled cup cake with the lemon frosting.
There you have it – topsy turvey cupcakes!