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Hummingbird Bakery Lemonade Cupcakes [RECIPE]

These fizzy and refreshing lemon cupcakes are ideal for a summer party

Posted: 29 June 2012
by Tarek Malouf

Our soda range of cupcakes was a big hit with our customers. These fresh-tasting lemonade cakes include popping candy in the frosting when made in our bakeries, but at home it’s easier to use fizzy lemon jelly sweets, if you wish. See the variation below for the fizzy orange cupcakes shown in the photograph.

Makes 12–16 cupcakes

For the sponge

80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
½ tsp finely grated lemon zest
1 tbsp lemonade syrup
240ml (8½fl oz) whole milk
2 large eggs

For the frosting

2 tbsp lemonade syrup
50ml (1¾fl oz) whole milk
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter,softened
1 tsp finely grated lemon zest
Lemon jelly sweets or lemon
slices, to decorate (optional)

One or two 12-hole deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, beat together the butter, sugar, flour, baking powder, salt and lemon zest until all the ingredients have come together and resemble fine breadcrumbs.

3. Mix the lemonade syrup with the milk in a jug, add the eggs and whisk together by hand, then pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing the batter until thick and smooth. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

4. Spoon the batter into the paper cases, filling each case by about two thirds. Any remaining batter can be used to fill one to four more cases in a second muffin tin. Pop in the oven and bake for 18–20 minutes or until risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely before you add the frosting.

5. To make the frosting, first mix the lemonade syrup with the milk. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter and lemon zest on a low speed until sandy in texture. Mixing on a low speed, pour the flavoured milk into the icing sugar and butter mixture. When you’ve poured it all in, increase the speed to high and whisk until light and fluffy.

6. Spoon a generous dollop of frosting on to each cold cupcake, then gently smooth over with a palette knife, making a swirl at the top and adding lemon jelly sweets or lemon slices, if you wish.


Fizzy orange cupcakes: Bake and frost the cupcakes exactly as in the recipe above, but use fizzy orange syrup and orange zest instead of lemon, in both the cake mixture and the frosting. If you’d like to decorate the cakes once they’ve been frosted, use orange jelly sweets or orange slices.

Adapted from The Hummingbird Bakery Cake Days (Collins, £20) Photograph by Kate Whitaker

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