So summer is almost upon us and the hot weather over the last couple of weeks has certainly got me wearing my summer dresses, sandals and ordering a new paddling pool for the garden! Of course, as soon as the new pool is delivered we seem to have had lots of rain, but hey ho! That is the British weather for you!
Still, last week while the sun was shining and the temperature was bordering on a heat wave, I decided to make some tangy lemon cupcakes with a raspberry ripple fresh cream topping. Now normally I would whisk up my double cream using an electric whisk, but I was recently sent a Mini Kitchen Cream Whipper to review, so I decorated my cupcakes using my whipper.
I have never used one before, and whenever I wanted to add whipped cream to my hot chocolate deluxes I would use Anchor aerosol cream. However, now with my whipper I do not need to buy my cream in a can ever again! I have to admit it did take a few attempts to perfect my whipper, but once I worked it out, my cream came out perfect, and I was a little excited about it I can tell you!
Anyway, back to my cupcakes, they are just simply plain cupcakes with some lemon curd mixed through the batter and then topped with fresh cream, raspberry sauce and a fresh raspberry. Here is how I made them:
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 1 tbsp lemon curd
- 200g self raising flour
- 500ml double cream
- 1 tsp vanilla essence
- raspberry sauce ( I used a premium dessert one that you would add to ice cream)
- 12 fresh raspberries
- pre heat the oven to 180oC / 160oC (fan)
- cream the butter and sugar together until soft and creamy
- add the eggs and a spoonful of flour and beat well
- add the lemon curd and the remaining flour and mix well
- divide the batter between the cupcake cases (should make about 12-15)
- bake for 20-25 minutes until risen and cooked right through
- once cooked and completely cool, you need to add your raspberry ripple cream topping
- the topping is purely whipped double cream which you can whisk yourself and add some vanilla essence to flavour it. You need to whisk until the cream is thick but not so thick it goes solid.
- Top each cupcake with your cream
- Then drizzle some raspberry sauce onto the cream topping and top with a fresh raspberry
- keep in the fridge until ready to serve (and to store afterwards if you have any left!).
- It is important to add the cream on the same day as you are going to eat the cupcakes.
- The cupcakes will keep for a couple of days in the fridge
These little summery cupcakes were just scrumptious, I mean what is not to like about zesty and tangy lemony cupcakes, topped with a vanilla cream with sharp raspberry sauce and a fresh raspberry to top it of? Nothing – there is everythign to like!!! These were snapped up so quickly at playgroup – in fact I did not make enough!!!
I was sent a Mini Kitchen Whip for the purpose of a review.