Hello my darling honey bees! As we are well into spring I’ve been waiting to do a simple lemon cupcake. But not just any lemon cupcake... not me! These have Strawberries & Cream Baileys lemon swirled frosting to complete it, with the hope it puts a smile on your face. They are so simple to make (yes, even mother can do it!)
I was playing around with the right amount of lemon, and lemon zest, and I think it’s the right balance of zest. These in my option are lemon perfection cupcakes, with a nice generous amount of Baileys strawberries and cream to complete them. match made in heaven.
What will I need for the cakes?
What do I do?
1. Pop your oven on at 350°F (175°C). Line your cupcake tin with cupcake cases, leave to one-side
2. Using your stand mixer with your paddle attachment, pop your butter and sugar together in large bowl and beat together on medium-high speed (speed 8 on a KitchenAid mixer) until creamy (around 2 minutes). Scrape down the sides as needed. Now pop your eggs and your vanilla extract, and beat on medium-high speed again until combined (around 1 minute). Continue to scrape down the sides of your bowl as needed. Leave to one-side.
3. In a medium bowl add your flour, baking powder, and salt together. Pour your dry mix in with your egg, sugar, and butter mix. Start on a low speed (2) setting, then slowly add your milk, lemon juice and - last but not least - lemon zest. Once fully combined, stop mixing. (Careful not to over-mix your batter).
4. Now spoon your batter evenly into 12 cupcakes liners, filling them about two-thirds full. Bake for about 20-25 minutes. Poke a toothpick in the middle, if comes out clean they’re ready. Take them out of the oven and allow to cool completely before frosting.
What you will need for the frosting?
What you will need to do?
1. Using your standing mixer with paddle attachment, beat your butter on medium-speed (8) until creamy. 2 minutes should be good. Add 4 cups of powder sugar, vanilla extract, 1 Tbsp Baileys, and 1-2 Tsp Heavy cream. Beat on 'Stir' setting for 30-40 seconds, then increase to medium-high speed and beat for 2-3 full minutes.
2. When done, divide frosting evenly in two separate bowls. Color one yellow and one red (2 drops should be enough in each). Add 2 Tbsp of Baileys in the red bowl, and a dash of lemon extract.
3. Using a piping bag (I use a Russian #6 tip), place both colored frosting on either side of the piping bag, and then pipe a nice tall swirl on top of your cup cake. Finish off with a small slice of lemon to decorate.
Tips Tricks and Tiaras