Lemon Cupcakes with Fresh Raspberry Buttercream

Light and buttery lemon-scented cupcakes topped with fresh raspberry buttercream.

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I’m super excited to share this cupcake recipe over on the Laura Ashley blog! The Great British Bake Off is currently airing on TV here in the UK, I am absolutely loving it! There really is nothing more British than tea and cake!

I am thrilled to have been chosen along with three other amazing bloggers (Aimee, Catherine and Sara) to take part in The Great Blogger Bake Off! I’m full aware most bloggers are going crazy over pumpkin recipes right now, but it is still the summer and I’m taking full advantage of that! I made these cupcakes way back in the middle of the summer, they went down a treat with everyone who tried one and are one of my favourite cupcake recipes.

THE GREAT BLOGGER BAKE OFF

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I love dusting each cupcake with a little bit of icing sugar – they look prettier that way! 

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For my recipe on the Laura Ashley blog, I decided to bake some summery cupcakes. I love cupcakes, so it seemed the obvious choice! Each cake is swirled with fresh raspberry buttercream. The buttercream is seriously addictive, so much so you could probably eat it by the spoonful straight from the mixing bowl – I’m always guilty of doing this!

I use a classic sponge cupcake, there is nothing more British than sponge cake! It’s a brilliant cake, light, fluffy and buttery. And perfect in so many ways!

I added the zest from one lemon to my cupcake batter, the lemon has a beautiful light flavour and it works amazingly with the tart raspberry buttercream. I use a brilliant vanilla buttercream base, but I’ve added some homemade raspberry puree to the mix. It naturally colours the buttercream, giving it a pretty pink colour!

These cupcakes would make a brilliant and pretty tasty addition to an afternoon tea party. Paired with my Easy Homemade Lemonade they would be the ultimate treat!

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For my recipe I received these absolutely gorgeous cupcake cases and toppers from the new collection! Along with the beautiful floral pastry guide worktop saver. I’m excited to make lots of pastry and roll out biscuits on this!

(Makes 12)

Ingredients:

Cupcakes:

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster or granulated sugar (superfine sugar)

3 free-range eggs, at room temperature

1 lemon, zest only

150g (1 and 1/4 cup) self-raising flour, sifted – be careful not to overmeasure – you can sub with 150g plain flour and 2 tsp baking powder

2-3 tbsp water or milk – water makes a lighter cake

Buttercream:

1 heaping cup (approx. 160g) fresh or frozen raspberries

150g (2/3 cup) unsalted butter, softened

300g (3 cups) icing sugar (confectioners’ sugar), sifted

1 teaspoon vanilla extract (optional)

2-3 tablespoon milk or cream

Method:

1. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 12 cupcake liners and set aside.

2. To make the cupcakes: In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add eggs, one by one and mix to combine. Now fold in the flour – mix until just combined and no lumps of flour remain. Add the lemon zest along the milk or water to loosen the mixture slightly. Do not over mix!

4. Take an ice cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5-10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. To make the buttercream: Blitz the raspberries in a food processor or blender until pureed. Then pass through a fine mesh sieve into a small saucepan. Heat gently and reduce by about half – this will take approx. 3-5 minutes. Pour the thickened raspberry puree into a bowl and chill until cold.

6. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and double cream, and mix on low speed for another minute to combine.

7. To decorate: Fit a large disposable piping bag with your favourite nozzle. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, then finish with a fresh raspberry and the beautiful cake toppers or any other decorations you like. Enjoy!

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jess

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Vanilla Cupcakes with Strawberry Buttercream

Moist vanilla cupcakes topped with fluffy and creamy strawberry buttercream frosting.

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Happy Friday! I’m back with yet another fantastic cupcake recipe ready to celebrate the weekend!

I shared my recipe for Perfect Vanilla Cupcakes last Friday and they went down a storm with you. It’s no secret that I’m pretty much obsessed with cupcakes. I have so much fun swirling the cupcakes with homemade frosting. Since perfecting a very simple, but pretty delicious vanilla buttercream I’ve been completely hooked on creating different frosting flavours.

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My vanilla cupcake recipe is both easy to make and tastes divine. You can top the cupcakes with any of your favourite frostings! The fluffy vanilla cupcakes suit decadent chocolate frosting, caramel frosting and now this gorgeous and fruity strawberry buttercream frosting.

This strawberry buttercream is just as easy as my vanilla buttercream is to make, but the only additional ingredient is freeze dried strawberries. I was browsing at my local bakeware shop and spotted a pot of freeze dried strawberries and thought it would be great idea to sprinkle into some vanilla frosting for a delicious strawberry hit!

Fresh fruit is great to use in some frosting recipes, but strawberries are quite watery in baked goods and would make a runny frosting, impossible to pipe – trust me, I’ve lost count of all the frosting fails I’ve had! So instead of wasting ingredients and time, I gave this method of a go and it worked amazingly, producing the BEST strawberry buttercream! I’ll let you be the judge of that, but the taste testers LOVED these! 😉

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The cupcakes not only look amazing, but they taste even better! The flavour of this strawberry buttercream reminds me a strawberry ice cream/gelato – it’s really good! It’s extremely light and with beautiful fresh flavour. The strawberry frosting really compliments the buttery sponge cake but it would also work well piped on these chocolate fudge cupcakes too!

Decorate in any way you like, they look perfect as they are but by any means add some sprinkles or top with fresh strawberries like I did!

(Makes 12 Cupcakes)

Ingredients:

Vanilla Cupcakes –

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster sugar or superfine sugar

3 large free range eggs, at room temperature

1 tsp vanilla extract

150g (1 and 1/4 cup) self-raising flour, sifted – be careful not to overmeasure – you can sub with 150g plain flour + 2 tsp baking powder

2-3 tbsp water or milk

Strawberry Buttercream Frosting –

150g (1/2 cup + 2 tbsp) unsalted butter, softened

300g (3 cups) icing sugar, sifted

1 tsp vanilla extract

16g (1 cup) freeze dried strawberry pieces

1-3 tablespoons double cream (heavy cream) or milk – cream will give a creamier textured buttercream

Method:

1. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 12 cupcake liners and set aside.

2. To make the cupcakes: In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add eggs, one by one and mix to combine. Now fold in the flour – mix until just combined and no lumps of flour remain. Now add the milk or water to loosen the mixture slightly. Do not over mix.

4. Take an ice cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. To make the strawberry frosting & decorate: Cream the butter on a medium speed for a minute to soften. Add half the icing sugar and mix until it’s fully combined. Now stop the mixer and add the remaining icing sugar along with the vanilla and the freeze dried strawberries (16g / 1 cup) and beat on medium speed for 5-7 minutes until pale in colour and fluffy. Stop the mixer halfway through and scrape down the bottom and sides of the mixing bowl. Finally, add the cream or milk and mix for another minute until fluffy. Once the buttercream is mixed, fit a disposable piping bag with your favourite nozzle and fill the bag with the frosting.

Pipe swirls of frosting onto each cupcake, then finish with sprinkles or fresh strawberries. Store the iced cupcakes in an airtight container for up to 3 days.

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Enjoy!

jess

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S’mores Cupcakes

Chocolate fudge cupcakes swirled with creamy dreamy marshmallow whipped frosting. Drizzled with milk chocolate and topped with crumbled biscuits! The ultimate summertime treat!

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It’s officially summertime – aka s’mores season! So no better time to celebrate than with one of my fantastic S’mores Cupcakes!

These are seriously the BEST chocolate cupcakes you will ever eat. Chocolate fudge cupcakes are topped the ultimate (and easiest + quick!) marshmallow frosting. Then sprinkled with crumbled digestives AND drizzled with chocolate! Cupcake HEAVEN.

This recipe was inspired by my friend Jenny. She is the talented lady behind the food blog The Brunette Baker. Jenny was over in the UK recently and she kindly sent me over a package of North American candy and chocolate. When I received the food parcel in the post I was unbelievably excited to try the candies. I even got to try S’mores Oreos! They’re pretty delicious and I literally cannot stop eating them…:D

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When I shared the recipe for these amazing Nutella cupcakes I expressed on that blog post much I love these decadent chocolate cupcakes. They really are honestly the fudgiest chocolate cupcake I’ve made and the recipe is so easy and quick to make. Before frosting, I could definitely devour the entire batch! But marshmallow whipped frosting makes any cupcake even more delicious, right?!

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Ingredients –

(Makes 12 cupcakes)

Chocolate Fudge Cupcakes –

1 cup (120g) plain flour (all-purpose)

1 cup + 2 tbsp (225g) granulated sugar

1/3 cup (35g) cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup (120g) unsalted butter, melted and still warm

2 large free-range eggs, at room temperature

1 tsp vanilla extract

1/2 cup (120ml) freshly brewed coffee or boiling water

Marshmallow Frosting –

150g (1/2 cup + 2 tbsp) unsalted butter, softened

300g (3 cups) icing sugar, sifted

1-2 tbsp milk

1/2 tsp vanilla extract

200g marshmallow fluff

Method –

1. To make the cupcakes: Preheat oven to 175 degrees C. Line a cupcake tin with 10-12 paper liners and set aside. In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda and salt until combined.

2. Add the melted butter, eggs and vanilla and beat until incorporated.

3. Add half the boiling water/coffee and continue to beat the mixture.

4. Add the remaining water/coffee and continue to beat until smooth. Equally distribute the cupcake batter between the paper liners, filling 2/3 of the way up – I use an ice cream scoop to do this or you can use a pouring jug.

5. Bake the cupcakes for 20-22 minutes or until a cake tester comes out completely clean when inserted into the centre of the cupcake. Leave to cool in the tin for 10 minutes, then carefully remove and place on a wire rack to finish cooling fully.

6. To make the frosting: Cream the softened butter, icing sugar and vanilla until fluffy and pale. Add the milk and mix to combine. Then add the marshmallow fluff a spoonful at a time and mix until it’s incorporated fully.

7. Fit a piping bag with your favourite nozzle and fill with the frosting. Pipe swirls of frosting onto each cupcake. Top with crumbled biscuits, drizzle over some melted chocolate and top with an extra marshmallow!

Note: The frosted cupcakes will keep in an airtight container at room temperature for up to 3 days.

Chocolate cupcake recipe adapted from Alice Medrich


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ENJOY the cupcakes! 

jess

Banana Cupcakes with Cream Cheese Frosting

Sweet and sticky banana cupcakes with classic tangy cream cheese frosting. A delicious treat topped with banana slices and milk chocolate chips!

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Say hello to my new favourite cupcake recipe! Sticky, buttery, moist and with a gorgeous banana flavour in each and every bite! A great bake to make when you have leftover over ripe bananas sat in your fruit bowl. These are extremely good topped with my go-to fluffy cream cheese frosting and scattered with milk chocolate chips!

These are definitely some the moistest cupcakes I’ve ever eaten and made. I much prefer banana cupcakes to homemade banana bread – which can have a drier texture. These cupcakes are just 100 x lighter and more enjoyable – plus they’re SO much easier to make, quick to bake and they taste even better! The 1/2 tsp addition of ground cinnamon in the cupcake batter is secret for the most incredibly flavoured banana cupcakes. I can’t imagine any banana bake without cinnamon added!

My sister made me chuckle she enjoyed these cupcakes so much and exclaimed “because these have banana in, it makes them healthy right?”. I couldn’t agree with that any more – so lets just forget about all the frosting and chocolate chips…I’ll take the whole tray quite happily!

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This cream cheese frosting is pretty delicious too, so much so I could totally eat it straight from the bowl with a spoon. (Anyone else guilty of that?)

It’s fluffy and airy! I’m really happy to finally perfect cream cheese frosting. Before this recipe I’ve tried others and I always seemed to end up with lumpy or runny frosting. But this frosting recipe is great and the bonus is you cannot go wrong with it! I piped beautiful swirls on each cupcake but you can also just spread the frosting on each cupcake with a knife! If you fancy a twist add some Nutella or other chocolate spread to the top of the cupcake before icing.

Ingredients:

Banana Cupcakes – 

120g (1/2 cup) unsalted butter, softened

200g (1 cup) granulated or caster sugar

2 free-range eggs, at room temperature

120g (1/2 cup) sour cream – Greek yoghurt or buttermilk can be used too

2 medium ripe bananas, mashed

180g (1 and 1/2 cups plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon ground cinnamon

Pinch of salt

1/2 teaspoon vanilla extract or vanilla bean paste

Cream Cheese Frosting –

60g (1/2 stick) unsalted butter, softened

200g (1 3/4 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

400g (14 oz) cream cheese, softened

Banana slices

Fudge cubes, chopped nuts or chocolate chip

Method:

1. To make the cupcakes: Preheat the oven to 350 °F / 180 °C / 160 Fan / Gas Mark 4. Line a 12 hole cupcake tin with paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment add the softened butter, sugar and vanilla. Cream on medium speed until pale and fluffy. Now add the eggs one by one, making each egg is incorporated before you add the next.

3. Now add the sour cream and mashed banana and mix again until combined. In a small bowl mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.

4. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill 2/3 of the way up. Bake in the oven for 18-22 minutes or until a cake tester comes out completely clean of any uncooked batter. Once cooked through allow the cupcakes to cool in the tins for 10 minutes, then remove and leave to cool on a wire rack.

5. To make the cream cheese frosting: In a stand mixer add the softened butter. Cream on medium speed for about 2 minutes to soften. Now add the icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.

6. Once creamed add the softened cream cheese. Turn the mixer up and beat on high speed for approx. 2-3 minutes or until the frosting is thick, smooth and creamy. Once ready, fit a piping bag with your favourite nozzle. Fill the bag with the homemade frosting. Pipe onto each cupcake or simply spread two tablespoons of the frosting on each cupcake, if preferred.

7. Finish with a banana slice, some chocolate chips and enjoy!

 

Banana cupcake recipe adapted from Two Peas and Their Pod

 

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Enjoy!

jess

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Vanilla Sponge Cupcakes with White Chocolate Buttercream – Laura Ashley Blog Feature

I’m featuring these cute cupcakes over at the Laura Ashley blog! They’re perfect for Easter, kids will have so much fun baking them and decorating with all the chocolate and sweets!

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I’m so happy to be working with the Laura Ashley blog again. It’s such a beautiful and luxurious British company and I’m a frequent buyer of their products. These cute cupcake cases and bunny ear toppers are so perfect for any Easter celebration.

I decided to keep the recipe simple and share a classic sponge cupcake. They’re light, super buttery and this recipe never lets me down – I’ve been making these sponge cakes since I was tiny with my mum so it’s a recipe that’s very close to me. I’ve topped each cupcake with a swirl of the most divine white chocolate buttercream. These cupcakes are always a massive hit with anyone who tries one – they always go down a storm with my taste testers! I will definitely be making these again and again over Easter!  They would also make a brilliant tasty addition to an Easter-inspired afternoon tea party!

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As well as baking with the cute cupcake cases and bunny ear toppers I also received some gorgeously delicious Easter mini chocolate eggs. They’re extremely tasty too and would be great to decorate and top each cupcake with! I really love the cupcake stand from the Laura Ashley blog too – it’s pretty and the perfect reminder of springtime!

Makes 10-12 cupcakes –

Vanilla Sponge Cupcakes –

150g of unsalted butter, softened

150g of sugar – you can light brown or granulated/caster

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

3 large free-range eggs, at room temperature

150g of self-raising flour, sifted

2-4 tbsp of water or milk, enough to loosen the cake batter

White Chocolate Buttercream –

150g of unsalted butter, must be really softened

250-300g of icing sugar, sifted

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

150g of white chocolate, melted and cooled slightly  

2-3 tbsp of milk or double cream

Decoration –

Bunny easter cupcake cases and ear toppers, to bake and decorate with

White chocolate chips or curls

Mini chocolate easter eggs

Method –

1. To make the cupcakes: Preheat your oven to 180 degrees C Fan / 200 degrees C / 400 F / Gas mark 6. Line your cupcake tin with the paper liners and set aside.

2. In a stand mixer or in a large mixing bowl with a wooden spoon cream the butter, sugar and vanilla together until light and fluffy. This will take about 5 minutes (a lot of elbow grease!). Then beat in the eggs one by one. Add the flour and fold in gently to combine fully. Loosen the batter with water or milk and then evenly distribute into the cupcake cases. Bake for 18-20 minutes or until a cake tester comes out clean of any uncooked batter. Allow to cool in the tin for 10 minutes, then remove and leave to cool on a wire rack.

3. For the white chocolate buttercream: In stand mixer, fitted with the paddle attachment. Cream the butter, icing sugar together – starting on low speed until it’s just combined. Then gradually turn the speed up and cream for a further 5-7 minutes until light and extremely creamy. Add the melted and now cooled white chocolate along with the milk or cream and beat until smooth for another few seconds.

4. To decorate: Fit a piping bag with your favourite nozzle – I used my favourite Wilton large star tip. Fill the piping bag with your buttercream. Pipe swirls onto the top of each cupcake, then finish decorating with easter chocolate or sprinkles you like!

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(Photo from lauraashley.com) Buy some of these baking goodies and try these delicious cupcakes just in time for Easter! 

Enjoy the recipe everyone! Wishing you all a beautiful Easter and brilliant weekend!

jess