It’s National Cupcake Week here in the UK!!!! So, of course, I’ve been celebrating. Last night, I had a couple of my gal pals over to help bake some cakes. Nikki (or Mikki, if you ask Myles :P) was kind enough to teach me how to pipe icing onto these cakes, as my decorating skills are rather depressing. And Stacie….well, she just came to eat some cake! 😀
I first made these lemon curd cupcakes when I was in labor with Spencer. I had a home birth-best decision EVER!- so, I had plenty of time at home to waste whilst the contractions did their work. Of course, I couldn’t eat any while everything was going on, but the midwives, my husband and I all had a cake in Spencer’s honor after he was born. It was kinda like his first ever birth day cake.
So, these cakes are very dear to my heart. I hope that you enjoy them. 🙂
Lemon Curd Filled Cupcakes with Vanilla Buttercream Frosting
1 batch of white cupcakes (recipe follows)
1 batch of vanilla buttercream (recipe follows)
sugarpaste flowers to decorate (optional)
1. Once the cupcakes are cool, make a well in the middle by cutting a cone into the top (wide base on the top) using a sharp knife. Taking the cone, cut off the narrow bit, reserving the cake top.
2. Fill the well with lemon curd and replace the cake top.
3. Pipe the buttercream frosting onto the cake and finish with a small flower.
Simple White Cake
1/2 cup butter, softened
1 cup of sugar
2 tsp vanilla
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk
1. Preheat the oven to 350*F (160*C). Line a muffin tin with baking cups or grease and flour.
2. Cream together butter and sugar in a large mixing bowl. Add the eggs and vanilla and whisk until mixed.
3. Stir in the dry ingredients.
4. Add the milk and stir until well mixed.
5. Spoon batter into each baking cup til they are 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Vanilla Buttercream Frosting
3 cups powdered sugar (icing sugar)
1/3 cup butter, softened
1 1/2 tsp vanilla
1 to 2 tbsp milk
1. In a small electric mixer, combine the powdered sugar, butter and vanilla. This will be dry and crumbly.
2. Add the milk, a tbsp at a time until the frosting is smooth and spreadable, yet still “peaks”. If too thin, add powdered sugar; if to thick add milk.