MiniMe’s class arranged her schools 17th of may celebration at school and I am in the group that set up tables and chairs and cleaned up after the party. I got an e-mail asking us to bake cakes too, as if we did not have enough to do. The easy way out would have been to bake a sheet cake and be done with it. I had to ask if there was anything they specially needed and got a reply that nobody was making cupcakes, so I made cupcakes.
Today recipe is lemon cupcakes with light and airy raspberry and lemon butter cream, sweet and sour just the way I like it.
Light and airy butter cream you ask, Yes, I mixed Swiss meringue with butter.
Swiss meringue is egg and sugar whipped in a double boiler. This makes a silky smooth buttercream, that spreads beautifully and perfect for piping.
250 g sugar
Grated lemon peel from one lemon
Juice from 1 lemon
4 large eggs
250 g flour
3 teaspoons baking soda
Swiss meringue butter cream
4 large egg whites
200 g sugar
250 g room teperatured butter, cut into tablespoons sized cubs
Juice from one lemon
juice from 250 g frozen raspberries or fresh
Combine egg whites and sugar in the heatproof bowl place it over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.
Take the bowl off the heat and whisk with a handmixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool, about 10 minutes.
Keep the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, remember to scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. This buttercream can be stored inan airtight container and refrigerated up to 3 days or in the freezer up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low-speed until smooth again, about 5 minutes.
Divide the buttercream into to bowls and add the flavouring mix well. The butter cream is ready for piping,
Pipe and decorate your cupcakes.