Saturday, 15 October 2016

Lemon Cheesecake Cupcakes - Recipe

 It's official. I am married to a grumpy old man. Himself turned 50 last week, and amidst several trips away (Dubrovnik is stunning, people) and a Saturday night out (don't worry, it wasn't out-out), I managed to squeeze in these little scrumbags.

He's not a cake fan, so I opted for what I thought was the simplest, easiest to make, but delicious cupcake, to cater for 50 or so guests. Lemon cheesecake. In its simplest form. Without any cheese.

Apologies for the rubbish photos. Completely forgot to style them... ;) The toppers I ordered from eBay, and the sprinkles are black glitter.


Makes: 12 (obviously I did several batches) 

Prep Time: 20 mins
Bake Time:15 mins
Decorate Time:20-30 minutes


For the cupcakes:

115 g butter
115 g golden castor sugar
2 eggs
2 tbsp milk
115 g self-raising flour
1/2 tsp baking powder
1 lemon, zested

For the filling (this makes enough for about 30 cupcakes):

1 can of Condensed Milk
300 ml double cream
Juice and zest of 2-3 lemons (depending on how lemony you like it)


Place 12 (or however many) gold foil cupcake cases in a muffin tin and heat the oven to 190 C.

Cream the butter and sugar together for a few minutes then add the eggs and milk. Sieve in the flour and baking powder and gently mix through until smooth. Add in the lemon zest and stir it through so it's evenly distributed.

Spoon the mixture into the cases, about two-thirds full. Bake for about 15 minutes. Check they are cooked through with a skewer.

Allow to cool on a wire tray while you make the filling.

For the filling, whisk the cream and condensed milk together for a few minutes until it starts to thicken.
Next, add in the zest and whisk briefly. Slowly add the lemon juice as it should thicken quite quickly, stop when it's the right consistency (you may not need it all, and you don't want to go too far).

Filling a piping bag, with a large round nozzle, and pipe onto your cooled cupcakes. Don't use a star-shaped or flower nozzle, as the zest with get stuck in the nozzle and it'll come out all wriggly - trust me!

Decorate with rice paper toppers, edible glitter, lemon zest, or as you wish.

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