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Lemon Daisy Recipe

These deliciously tangy lemon cupcakes are really easy to make, stay very moist and are quick and easy to decorate.

Using pastel lemon, pink and white decorations work really well together and create a pretty but sophisticated end result. These cupcakes would be great for summery birthdays or christenings and are really easy to decorate as readymade decorations were used.

Makes 12 Cupcakes | Baking Time: 20 mins

 

175g caster sugar
Zest 2 lemons
3 medium eggs
175g cooled, melted butter
100g natural yogurt
225g self raising flour
5 tbsps lemon cheese / curd
225g butter, at room temperature
Yellow food colouring, paste or liquid
400g icing sugar
Readymade daisy decorations such as Dr Oetker wafer daisies
Edible sugar sprinkles – yellow
Juice of 1 lemon
12 white or yellow cupcake cases
12 hole muffin / cupcake tray
Nylon piping bag
12 white or yellow cupcake cases
12 hole muffin / cupcake tray
Nylon piping bag

Strawberry Delight

  • Set oven to 180c / gas mark 4. Line the tray with the cupcake cases.
  • Mix the flour, sugar and lemon zest together in a large bowl (or in a freestanding mixer bowl with paddle attachment) and combine. In another bowl whisk the eggs lightly and add the yogurt and butter, stirring to combine. Add the egg mixture to the dry ingredients and mix well until lump free.
  • Divide the batter between the cupcake cases; ideally they should be two thirds full. Bake in the oven on the middle shelf for about 20mins or until cooked. To test this use a cocktail stick or skewer and poke into the centre of the cupcake, it should be clean when it comes out which means it’s cooked.
  • Remove the cupcakes from the oven and leave in the muffin pan for about 5 mins before transferring to a baking wire rack to cool completely.
  • To make the buttercream mix the soft butter with a wooden spoon or in a freestanding mixer until it is pale and fluffy – this can take up to 10mins if doing it by hand. When the butter is a paler colour slowly add the icing sugar and lemon juice and mix well. Add a few drops of yellow food colouring or a tiny amount of colour paste to make a soft pastel yellow.

  • Once the cupcakes have completely cooled, spoon a little of the sponge from the centre and replace with a teaspoon or so of lemon curd/cheese.
  • Next fit a large star nozzle such as a 1M tip in a large nylon piping bag and fill with the lemon buttercream.
  • Starting just off the centre of the cupcake, with your piping bag at 90 degrees to the cupcake, pipe a circle of buttercream in the centre. Lift away and move your piping tip the outside edge of the cupcake and pipe circles of buttercream in a continuous motion, whilst lifting up as you go to make a peak.
  • Sprinkle with the glitter sugar and top with a wafer daisy or any other readymade flower. Finally attach the cupcake wrapper.

Handy Tips To make the recipe even more lemon flavoured you can scopp out the centre of each cupcake and fill with lemon curd before icing.


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