Summer is just around the corner and I wanted to create something with a Summery vibe. These St Clements cupcakes are lovely and light and full of orange and lemon zest, with a zingy lemon curd filling and topped with a creamy orange and lemon buttercream. They are really heavenly!
I have quite a few St Clements recipes on my blog, it’s proved to be a very popular flavour and is also one of my favourites. I have my St Clements Cake, St Clements Cheesecake and my St Clements Ice-Cream, which is perfect for the warmer weather.
For the best flavour, I recommend using ripe oranges. I find that the ones in the supermarket aren’t very ripe, so I let them ripen for a few days at home and they give a lovely zesty orange flavour. If you don’t want to wait for them to ripen, you can use orange extract instead. I would use 2 tsp for the sponge and 3 tsp for the buttercream.
For the lemon curd filling, I like to use an apple corer to hollow out the cupcakes, but if you don’t have one you could just use a knife. You can either spoon or pipe the lemon curd into the centre.
I always like to use my Wilton 1M piping tip for the buttercream, but you can use whichever piping tip you like. I also decorated the cupcakes with some sliced of orange and lemon, sprinkled with some orange and lemon zest.
I really hope you love these cupcakes!
St Clements Cupcakes
Ingredients
- 185 g Butter or baking spread
- 185 g Granulated/caster sugar
- 185 g Self-raising flour
- 3 Free-range eggs Medium
- 1 Orange Zested
- 1 Lemon Zested
For the centre
- 200 g Lemon curd
For the decoration
- 200 g Butter
- 400 g Icing Sugar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 Orange Sliced into small segments
- 1 Lemon Sliced into small segments
Instructions
- Preheat the oven to 180C/160 Fan. Line a 12 hole cupcake/muffin tin and set aside.
- Using a mixer, cream together the sugar and Stork/Butter until light and fluffy- around 3 minutes.
- Gradually add the eggs, flour and orange and lemon zest until well combined- around 20 seconds. Be careful not to overmix.
- Divide the mixture evenly between the 12 cases using an ice-cream scoop. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted in the centre comes out clean.
- Remove the cupcakes from the oven and leave to cool in the tin for 10 minutes. After 10 minutes, take them out of the tin and leave to cool completely.
For the filling
- Take out the core of each cupcake using an apple corer or knife. Spoon or pipe the lemon curd into the centre of each cupcake.
For the decoration
- To make the buttercream, cream the butter for 1 minute. Add the icing sugar, lemon and orange juice and zest and mix until smooth and creamy – around 3-5 minutes.
- Using a piping bag fitted with a Wilton 1M nozzle, pipe buttercream swirls onto the top of each cupcake. Decorate with lemon and orange segments.
Notes
I used a Wilton 1M star piping tip to decorate the cupcakes.
These cupcakes will last for 3-4 days in an airtight container.
