I was excited to hear the new
Challenge for Cupcake Hero, posted by Liss of
I Dream In Buttercream was to create a Cupcake that include HONEY. Pure sweet goodness mmm!
I decided to go with something fairly mainstream, partly because I didn't have a lot of time and partly because the combo sounded pretty good to me! So here we have my creation:
Lemon Honey Cupcakes with Lemon Curd Filling & Lemon Honey Buttercream
Cupcakes:
2 cups plain flour
1/2 tsp baking soda
1/2 tsp baking powder
Zest and juice of one lemon
1/4 cup sour cream
1/2 cup milk
125g butter
1/2 cup honey
2 Tbsp Brown Sugar
2 eggs
1. Preheat oven to 180 (350).
2. Sift together flour, baking soda, &baking powder; set aside.
3. In a small bowl, combine sour cream lemon zest & juice and milk; set aside.
4. In a mixing bowl, cream butter until fluffy. Add honey& sugar; mix well. Add eggs, one at a time.
5. Add half of the reserved dry ingredients to the butter mixture; mix until just combined. Slowly add the lemon mixture.
6. Add remaining dry ingredients until just combined.
7. Fill cupcake liners 2/3 full.
8. Bake 16-20 minutes, or until a toothpick comes out clean.
9. Allow to cool on a rack before frosting.
Lemon Curd:
1/2 cup lemon juice and finely grated zest of 2 lemons
100g unsalted butter
- 3/4 cup sugar
- 3 eggs, lightly whisked
- Combine lemon juice, zest, butter and sugar in a saucepan and stir over heat to dissolve sugar.
- Add eggs and continue to cook over a gentle heat stirring constantly until the mixture reaches the boil and thickens.
- Pour mixture into a hot sterilised jar, cover and refrigerate.
Buttercream:
1/2 cup butter, softened
1/4 cup honey
1 1/2 Tbsp grated lemon zest
2 cups icing sugar
1/2 cup sour cream (at room temperature)
5-6 tsp lemon juice
Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, add sour cream and mix for about 2 minutes. On low speed, beat in icing sugar until blended. Beat in lemon juice slowly until mixture is fluffy and of piping consistency.
Assemble:
To assemble cupcakes, first either fill the cupcakes with Lemon Curd using a piping bag and a Bismarck tip, or use an apple core to punch a hole in the cupcake and fill with a teaspoon. I like this method since you get more filling. You can never have too much filling!
Then Frost with a Piping Bag and whichever tip you prefer.
I also topped mine with yellow sprinkles.
