Light and fruity, these dainty and delicious lemon and raspberry cupcakes are the ideal centrepiece for a springtime Afternoon Tea. True connoisseurs of Afternoon Tea, Brown’s Hotel serves its award-winning menu in hotel’s wood panelled Drawing Room. Perfect for baking at home with little ones, recreate the magic of this iconic institution at home with this simple cupcake recipe.
(makes 12 cupcakes)
For the cakes:
150g unsalted butter, softened
150g caster sugar
Pinch of salt
150g self-raising flour, sieved
Zest of 2 lemons
For the icing:
200g whipping cream
200g cream cheese
50g icing sugar, sieved
Preheat the oven to 180°C/gas mark 4.
Line a 12-hole muffin cake tray with 12 paper cases.
Cream the butter, sugar, salt and lemon zest together in a large bowl, or in an electric food mixer, until the mixture is light and fluffy.
Add the eggs one at a time, beating continuously, then add in the sieved flour until the mixture comes together.
Divide the mixture between the paper cases and insert a raspberry into the middle of each cake. Bake in the oven for 10-12 minutes—the centre of each cake will be slightly springy to touch when cooked.
Remove the cakes from the tin and place on a wire rack to cool before you ice them.
Whisk together the whipping cream, cream cheese and sieved icing sugar in a bowl to form soft peaks. Transfer to a piping bag, fitted with a star nozzle.
Carefully slice off the top of the cakes, pipe the icing over it and decorate with raspberries