Raspberry Lemon Cupcakes

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

125g butter
150g caster sugar
2 eggs
zest of 1 lemon
1 tablespoon lemon juice
150g flour
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.

Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes3

Jodi’s Jaffa Cupcakes

While I was writing Scrappy Cupcake Angels I had fun trying out different recipes for cupcakes. I visited a local shop called Cake Stuff and was amazed at the range of accessories they had, from decorative paper cases, various coloured ready-to-use icings, edible flowers and sugar decorations, to all the different decorating tools. In Scrappy Cupcake Angels, Jodi finds comfort through baking. I, too, love to bake, and the fun thing with cupcakes is that anything goes! They can be as plain or as fancy as you like.

For a dairy-free version, replace the butter with a dairy-free spread.

Jaffa Cupcakes

150g butter
150g caster sugar
3 eggs
150g flour
1 tsp baking powder
3 Tblsp cocoa
Pinch of salt
Zest of an orange
1 Tblsp orange juice
1/3 cup chocolate drops

Line patty pans with paper cupcake cases.

Cream butter and sugar. Mix in eggs one at a time. Add sifted flour, baking powder, cocoa & salt. Mix to combine. Stir in orange zest, orange juice and chocolate drops. Divide mixture between paper cases. Bake at 180ºC for 20 minutes. Ice with frosting & decorate as desired.

Chocolate Orange Buttercream Frosting

60g butter
250g icing sugar
1 Tblsp cocoa
2 Tblsp orange juice
1 tsp orange zest

Soften butter. Mix with other ingredients to spreadable consistency. Pipe in swirls on top of cooled cupcakes.

Makes 18 small cupcakes