A number of people who have read my novel, Scrappy Cupcake Angels, have commented to me that they would like to have seen recipes included in the book. In hindsight, it seems it would have been a good idea and I have taken the comments on board and plan on including recipes in my next book. But for now, I will be putting some of the cupcake recipes on my blog periodically. Here is the link to Jodi’s Jaffa Cupcakes that I posted on my blog in September last year.
Below is the recipe for the raspberry lemon cupcakes with lemon cream cheese icing that Jodi takes along to Wattle Lane Keepsakes for her scrapbooking friends. This is a lovely recipe to make during the berry season, but can also be made with frozen raspberries, thawed out first.
These cakes can easily be made dairy-free. Having a dairy intolerance, I have got used to substituting ingredients. Simply replace the butter with dairy-free spread, the milk with oat milk or soy milk, and the cream cheese with a vegan cream cheese.
Raspberry Lemon Cupcakes
150g caster sugar
zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon baking powder
Pinch of salt
¼ cup milk
1 cup raspberries, roughly chopped
extra raspberries for decorating
Preheat oven to 180ºC. Line a 12-hole muffin pan with paper cases.
Cream butter and sugar. Add eggs one at a time and mix until combined. Stir in lemon zest and juice. Add sifted flour, baking powder and salt alternately with milk. Gently stir in raspberries.
Divide mixture between cases. Bake for 20-25 minutes until lightly browned. Cool, then spread with lemon cream cheese icing and decorate with extra raspberries.
Lemon Cream Cheese Icing
2 tablespoons cream cheese
1 tablespoon butter, softened
1 teaspoon lemon juice
zest of 1 lemon
1 ½ cups sifted icing sugar
Beat cream cheese and butter together. Stir in lemon zest and juice. Add icing sugar and mix until smooth and creamy.