Raspberry is a perfect complement to lemon and these lemon and raspberry cupcakes are light and very moreish…
100g Butter, softened
120g Self Raising Flour
2 Tablespoons Cornflour
110g Caster Sugar
1 Teaspoon Baking Powder
2 Medium eggs, beaten
3 Tablespoons Milk
Zest of 1 lemon
Pre-heat the oven to 160c
Beat all the ingredients together well for one minute.
Divide the mixture between 12 cupcake cases set in a 12 hole muffin tin.
Bake for approximately 20 minutes.
Using the juice of the lemon make a syrup using the same amount of sugar to match the juice. Heat together in a pan until boiling. Boil for a few minutes until it becomes thick and syrupy.
Cut a tiny break in the top of each cupcake and using a teaspoon, spoon a little syrup into the hole so it soaks into the cupcake.
Add a little water with a small punnet of raspberries in a pan and bring to the boil. Cook through until all the fruit is soft. Remove from the heat, stir well and push through a sieve to remove the pips. This can then be used to add to buttercream to top the cupcakes. I made my buttercream with 150g softened butter and 250g icing sugar. I added a tablespoon of the raspberry puree and beat well until it was soft and creamy. You could drizzle the rest of the raspberry puree over the cupcakes or serve separately.