Sicily Lemon Swirl Cupcakes. With that amount of Fold in lemon zest. I really like anything citrus and I dislike food that are nauseating sweet, that's why lemon cakes are one of my favorite cakes. These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true!
Lemon Cupcakes contain a small pocket of lemon curd.
Its tangy sweetness pairs beautifully with the vanilla cupcake and the whipped cream frosting.
These Lemon Cupcakes have a surprise waiting inside, a small pocket of lemon curd.
You can cook Sicily Lemon Swirl Cupcakes using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sicily Lemon Swirl Cupcakes
- It's 110 g of Softened Butter.
- Prepare 110 g of Caster Sugar.
- Prepare 2 of Eggs.
- It's 110 g of Self-raising flour.
- It's 1/2 tsp of Sicilian Lemon Flavouring.
- It's of Vanilla Buttercream/Frosting.
- You need of Lemon Buttercream/Frosting.
- Prepare of Jelly Lemon Sweets for Decoration.
I just love how lemon curd has this ability to be tangy and sweet. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.
Sicily Lemon Swirl Cupcakes instructions
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases..
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition..
- Add ½ tsp Lemon Flavouring, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases..
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack..
- Using a piping bag and placing Lemon frosting down the inside of one side of the bag and the lemon frosting down the other side. Then pipe the frosting on top of the cupcakes as desired and top it off with a lemon sweet for decoration..
The frosting is a simple classic buttercream, made mostly of butter and sugar. Cupcakes are all the rage but they can make you fat. Don't miss out on all the fun, give these low-cal versions a whirl. You can also flavour the cakes with ½ tsp vanilla extract instead of lemon zest and use water instead of lemon juice to make the icing. These light, lemony cupcakes, made from scratch, have a fluffy whipped cream icing.
