Mother's Day - St Clements cupcakes

I know I'm writing this blog post a little late to be celebrating Mother's Day, but it's been a busy few weeks and this is the first chance I've had to get round to it!  So I was a bit short on pennies this year so decided to bake some cupcakes for when my mum came to visit, and knowing her love for anything citrus, I created... St Clements cupcakes!

 For the cupcakes:

110g butter

110g caster sugar

110g self-raising flour

2 large eggs

1 tsp baking powder

1 orange, grated zest

1 tsp orange extract

A splash of orange food colouring

Lemon curd (enough for a tsp worth per cupcake)

For the icing:

125g butter

250g icing sugar

1/2 lemon, grated zest

1/2 orange, grated zest

1/2 teaspoon lemon extract

A splash of yellow food colouring

1)  Preheat oven to 170°C (gas mark 3, fan oven 150°C).

2)  Place butter, sugar, flour, eggs and baking powder into a large bowl and mix until smooth.

3)  Add orange zest, extract and colouring and continue to mix.

4)  Take half of the mix, and half-fill each cupcake case.

5)  Take a teaspoon and place a dollop of lemon curd in the middle of each cupcake.

6)  Divide the rest of the cake mix on top of the lemon curd of each cake to seal it in the middle.

7)  Bake for 20 minutes.

8)  Beat together the butter and icing sugar until fluffy, before adding the lemon zest, lemon extract and yellow food colouring (only adding a drop of colouring at a time until you reach the colour you're after).

9)  Either pipe the icing onto your cupcakes or, as I did as I have currently lost my favourite icing nozzle, simply smooth on with a palette knife.

10)  Decorate as you wish, I grated orange zest onto the top of mine for decoration and popped some decorative orange and lemon jellies on top!

Enjoy.

xoxo la dolce eater.