Credit: Raheel Mir & Chris Rudio
So the two day mega heatwave has been and gone here in the UK, and while many Negative Nellies are calling that the end of our summer, I’m just delighted that the sun has at least stuck around.
Being British this time of year is a tough job. In the winter we’re prepared for cold, we’re more than aware it’s coming and better still our wardrobes are equipped to deal with it. Summer however is a little less predictable. We dream of being able to plan the perfect outdoor weekend months in advance, but instead have to settle on sharpening up our spontaneity when we see the updated forecast.
So while the 27 degree heat that adorned us last Sunday may be a distant memory, I remain thankful that the sun hasn’t abandoned us just yet….and when he eventually does disappear I have these sunny Lemon Cheesecake Cupcakes to keep my spirits high.
Makes|12 cupcakes
Preparation time|1.5 hours
Baking time| 25 minutes
Lemon sponge
175g unsalted butter
175g caster sugar
3 large free-range eggs
175g self-raising flour
Juice and zest of 1 whole lemon
Lemon Cheesecake Frosting
200g cream cheese
500g icing sugar
125g soft unsalted butter
Juice of ½ lemon and zest of 1 whole lemon
Candied lemons for decoration (recipe here)
Preheat the oven to 170C and line your cupcake tray with cupcake cases.
Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the lemon zest and juice then mix to combine.
Sift the flour and baking powder into the bowl and fold through the mixture until smooth.
Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.
Leave to cool on a wire rack for an hour (or overnight in tupperware)
Once fully cooled pipe on the buttercream
For Lemon Cheesecake Frosting
Beat together the icing sugar and butter together until smooth.
Add the cream cheese and lemon juice and zest, then whip all together until you have a shiny, lump free, velvety consistency.
Scoop into your piping bag, tipped with your favourite choice of nozzle and pipe away.
Decorate with my candied lemons or scatter over some crushed digestive biscuits for added crunch.
