LEMON & RASPBERRY CUPCAKES

Sponge: 200gr unsalted butter (room temperature); 200gr caster sugar; Pinch of salt; Finely grated zest of 2 lemons; 4 medium eggs; 200gr self-raising flour; Punnet of raspberries, plus extra for decorating.

Place the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs light in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of the flour. This will rebind the batter. Once all the egg has been incorporated into the butter mixture, sift in the flour and stir until the batter is just combines. This ensure the sponges stay light and fluffy.

Pour into cupcake cases until 2/3rds full, drop 2 or 3 raspberries into each cupcake. Bake in moderate oven for 12-15 minutes depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If not sure if they are cooked, insert a skewer and it should come out clean.

 Sugar Syrup: 150ml freshly squeezed lemon juice; 150gr caster sugar.

While the cupcakes are baking prepare the sugar syrup. Place the lemon juice and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to down slightly.

 Once the cupcakes are baked, let then rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the cupcakes with sugar syrup while they are still warm: this allows the syrup to be absorbed faster. Once warm, remove the cupcakes from the trays and leave to cool on a wire cooling rack.

 Frosting: 200gr Cream Cheese; 200gr Unsalted Butter (room temperature); 500gr Icing Sugar (sifted); Finely grate zest of 2 lemons.

Place the cream cheese in a mixing bowl and beat until smooth and creamy. Place the butter, icing sugar and lemon zest in a separate bowl and cream together until very pale and fluffy. Add the cream cheese, a little at a time, to the butter mixture and mix at medium-high speed until the frosting is combined. Chill until set.
Pipe frosting onto cupcakes, then finish by placing a raspberry on the top of frosting.

Source: Peggy Porschen