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Lemon & Raspberry Double Delight Cupcakes

Iced using the Lakeland Duo Colour Icing Kit

Makes 12



    • 125g unsalted butter, softened
    • 125g caster sugar
    • 2 large eggs, beaten
    • 125g plain flour
    • 1 tsp baking powder
    • ½ tsp bicarbonate of soda
    • Pinch of salt
    • 2 tbsp soured cream, at room temperature
    • Grated zest of ½ an unwaxed lemon
    • 6 tsp lemon curd

    Lemon & Raspberry Meringue Buttercream

    • 400g raspberries
    • 275g caster sugar
    • Juice of ½ a lemon
    • 3 large egg whites
    • 250g unsalted butter, at room temperature
    • 2 tbsp lemon curd



    • Preheat your oven to 180°C/350°F and line a 12-hole muffin tin with cake cases – our My Kitchen Deep Bun Tin is perfect for the job.
    • In a large bowl, cream the butter and sugar together until pale, light and fluffy. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour, baking powder, bicarbonate of soda and salt. Add the soured cream and lemon zest, and mix until smooth and thoroughly combined.
    • Divide the mixture between the cake cases. Add half a teaspoon of lemon curd to each and gently swirl with the teaspoon. Bake on the middle shelf of your oven for about 20 minutes until the cakes are golden and well-risen. Rest in the tin for 3-4 minutes then ease out onto on a wire cooling rack and leave until completely cold.

    Lemon & Raspberry Meringue Buttercream

    • Prepare the raspberry purée first. Place the raspberries in a medium saucepan, add 75g of caster sugar and the lemon juice, and set over a low heat. Cook gently until reduced to a purée.
    • Pass through a fine sieve placed over a bowl to remove the pips. Clean the saucepan, pour the purée back in and continue to cook over a low heat until the purée is the consistency of slightly runny jam. Remove from the heat and leave until cold.
    • To make the meringue buttercream, place the remaining 200g of caster sugar in a medium-sized, heatproof bowl, add the egg whites and one tablespoon of water. Set over a pan of simmering water (do not allow the bowl to touch the water) and whisk gently for about 4 minutes until the sugar has dissolved, the mixture is hot to the touch, turns white and starts to thicken. Remove from the heat and immediately begin the next step.
    • Use an electric whisk and beat on a medium speed for 3-4 minutes, until doubled in volume and cooled. Gradually add the softened butter, beating continuously, until the buttercream is silky smooth.
    • Divide the buttercream between two bowls. Stir the raspberry purée into one and the lemon curd into the other. Fill the Duo Piping Bag following the pack instructions and cover each cupcake with delicious two-tone icing.

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