by Katherine Walton on May 18, 2022 2 Comments
These cupcakes are incredibly tasty, full of lemon flavour which comes from the lemon batter, which once baked gives the fluffiest cupcakes with a fine delicate crumb. The red intense centre comes from an egg free curd made with the freshest of raspberries. These raspberries have so much natural flavour, there is no need to add any eggs. It is perfect for those looking for an egg free fruit curd. The Lemon Swiss Meringue Buttercream itself is a silky smooth frosting made with fresh homemade Lemon Curd and Swiss Meringue Buttercream. The perfect combination of fresh lemons and the delicate qualities of a Swiss Meringue Buttercream.
These amazing cupcakes involve making four separate recipes, two of which you will combine to make the Lemon Swiss Meringue Buttercream. You can easily make the cupcakes a day ahead and choose to make the frosting and curds the following day. I have listed all the ingredients and instructions below. You can also watch a video on how to make each one of the recipes.
Watch how the Lemon Raspberry Swiss Meringue Buttercream Cupcakes are assembled.
How to assemble Lemon Raspberry Swiss Meringue Buttercream Cupcakes.
Watch the how to video for the Zesty Lemon Cupcakes.
How to make Zesty Lemon Cupcakes.
Watch how the Egg Free Raspberry Curd is made.
How to make an Egg Free Raspberry Curd.
Watch the full Lemon Swiss Meringue Buttercream how to video below.
For the Lemon Cupcakes
For the Egg Free Raspberry Curd
For the Lemon Swiss Meringue Buttercream (2 parts):
For the Lemon Curd
For the Swiss Meringue Buttercream
Firstly, make the Zesty Lemon Cupcakes.
Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.
Place butter in mixing bowl of stand mixer and beat until very pale. Scrape the bowl as needed.
Add caster sugar and continue to mix until very pale and well combined.
Scrape bowl as needed.
Add lemon rind and lemon juice and continue to mix until well combined.
Add the whisked eggs in 2 batches, beating well between each addition.
Combine flours together in a separate bowl ensuring they are well combined, then add 1/2 a cup at a time in batches with the milk into the batter and mix lightly on low speed until just combined.
Scrape bowl as needed.
Secondly, make the Egg Free Raspberry Curd.
Thirdly, make the Lemon Swiss Meringue Buttercream which involves two parts.
Ensuring you do not over mix. Once the flour disappears in the mixture you can stop the mixer.
Finish mixing the batter by hand with a silicone spatula. Do not over mix.
Fill the cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
Bake in the oven for 18-20 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.
First, make the Lemon Curd.
Second, make the Swiss Meringue Buttercream.
Third, and last step is to combine the completely cooled Lemon curd and Swiss Meringue Buttercream.
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
What is caster sugar and can I substitute it in any of these recipes?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar. It is recommended that the caster sugar in the Zesty Lemon Cupcakes recipe is not replaced or substituted. The sugar will be creamed with the butter and not dissolved, therefore it is recommend to use fine granulated sugar instead of standard white sugar. However, you may replace the caster sugar with standard granulated white sugar in the raspberry curd, lemon curd and Swiss Meringue Buttercream recipes as the sugar is dissolved in liquid.
This recipe says to use self raising flour for the Zesty Lemon Cupcakes. Can I replace it or substitute it?
Yes you may substitute the self raising flour in this recipe. You may replace it by using 1 metric cup (150 grams) of plain flour plus 1 teaspoon of baking powder.
What can I do if my cupcakes are not baking as intended and burning or browning?
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.
How do I make sure the Lemon Swiss Meringue Buttercream recipe is successful?
The most important step in this recipe is to ensure the lemon curd completely cools to room temperature before adding it to the Swiss Meringue Buttercream. If the lemon curd is still warm, the frosting will curdle and separate and you will have to start the recipe from scratch. At the same time you must make sure that the meringue has cooled to room temperature as well before adding it to the beaten butter when making the Swiss Meringue Buttercream stage.
How much frosting does the Lemon Swiss Meringue Buttercream recipe make?
This recipe yields 5 metric cups of frosting. Depending on the piping tip used and style, this amount is for 12 to 24 standard cupcakes. This frosting is also enough to layer an 8″ by 6″ round cake including a crumb coat.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
Do you need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the egg whites has reached 70 degrees Celsius (158 Fahrenheit) to destroy bacteria which can be found in raw eggs.
How to store and what is the shelf life of the Raspberry Curd and Lemon curd?
Both Raspberry Curd and Lemon curd can be kept refrigerated for up to 5 days. They will harden in the fridge, therefore you may bring to room temperature before use.
How to store and what is the shelf life of this Lemon Swiss Meringue Buttercream?
This Lemon Swiss Meringue Buttercream frosting can be kept refrigerated for up to 5 days. Bring to room temperature before use. You can re whip with a metal spoon.
How to store these Lemon Raspberry Swiss Meringue Buttercream Cupcakes and what is their shelf life?
These cupcakes should be kept refrigerated for up to 5 days due to the nature of the Lemon and Raspberry curd in them. Bring them to room temperature before serving. This will make the cupcakes soft and tender again.