St Clements Cupcakes
Light and fluffy orange and lemon sponge with a lemon curd centre, topped with a zesty orange and lemon buttercream.
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
Use ripe oranges for best results
I used a Wilton 1M star piping tip to decorate the cupcakes.
These cupcakes will last for 3-4 days in an airtight container.
I used a Wilton 1M star piping tip to decorate the cupcakes.
These cupcakes will last for 3-4 days in an airtight container.