Lemon cupcakes with raspberry butter cream

Name: Lemon cupcakes with raspberry butter cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Flour; 3 TSP Baking Powder; 3 Eggs (Gr. M); 125 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1⁄4 l Milk; 75 ml neutral oil (e.g. sunflower oil); 1 TABLESPOON Lemon juice; 7-10 Tbsp grated zest of 1 organic lemon; 200 g Raspberry jelly (room temperature); 500 g soft butter; 200 g Icing sugar; 7-10 Tbsp red food colouring; 7-10 Tbsp white sugar pearls; 12 Paper baking cups (each approx. 5 cm Ø)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Flour
3 TSP Baking Powder
3 Eggs (Gr. M)
125 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
1⁄4 l Milk
75 ml neutral oil (e.g. sunflower oil)
1 TABLESPOON Lemon juice
7-10 Tbsp grated zest of 1 organic lemon
200 g Raspberry jelly (room temperature)
500 g soft butter
200 g Icing sugar
7-10 Tbsp red food colouring
7-10 Tbsp white sugar pearls
12 Paper baking cups (each approx. 5 cm Ø)

Directions

1
Place the paper baking cups in the wells of a muffin tray (12 wells) and preheat the oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Mix flour and baking powder. Whisk the eggs in a mixing bowl. Add sugar, vanilla sugar, 1 pinch of salt, milk, oil, lemon juice and zest and mix. Stir in the flour mixture briefly. Spread the dough into the moulds.
3
Bake in a hot oven for about 20 minutes. Let the muffins cool down.
4
For the Frosting Jelly, pass through a fine sieve. Whisk butter and icing sugar with the whisk of the mixer for 15-20 minutes until thick and creamy white. Stir in several small portions of jelly, making sure that butter and jelly are at the same temperature.
5
Possibly at the end colour the cream even more pink with a few drops of food colouring.
6
Pour Frosting into a piping bag and spray small jagged tuffs onto the muffins. Decorate with sugar beads and chill for about 1 hour.