Lemon Scone Cupcakes

A scone cupcake? Yes! For me, the accompanying jam is almost as important as a scone itself. So one day when I was craving a sticky, jammy dessert, I thought, what better way to enjoy it than to bring together a  scone and a cupcake, topped with strawberries and lemon buttercream?

I made vanilla cupcakes using my favourite recipe, as I wanted the crumb, as opposed to a scone texture, then filled them with some of our stash homemade strawberry jam that Soy so proudly makes each summer…

… topped them with lemon buttercream and fresh strawberry slices, and the combination was heavenly!

This was exactly how I hoped my amalgamated dessert would turn out. It smelt really lovely and the simple vanilla cake was the perfect base for the sticky, sweet jam, and refreshing lemon and strawberry topping. I’m also glad that Jan was in Canberra for the day for work, and she got to try one of these babies…. the look on her face when she bit into a cupcake was what bakers like me live for, I think. All the experimentation and toil in the kitchen is worth it when a friend or loved one just gets it. And enjoys your creation so much that they make unspeakable noises while they eat :)

So what gives you cooking/baking mojo?

Lemon Scone Cupcakes

makes 12 cupcakes

Vanilla cupcakes

1 1/3 cups sifted plain flour
1tsp baking powder
100g butter, softened and cubed
1 cup sugar
2eggs
1/2 tablespoon vanilla extract
1/2 cup milk

Preheat your oven to 170 °Celsius and line a 12-hole muffin tin with cupcake cases.

Cream the butter in an electric mixer so it is soft and pale, then beat in the sugar in 3 lots, and beat the mixture until the butter and sugar are fully combined. Beat in each egg, then finally, beat in the vanilla.

On low speed, drop spoonfuls of flour and pour in the milk alternately, starting and ending with flour.

Divide the cupcake batter equally between the cupcake cases. Bake for 15-20 minutes or until cooked through. Cool completely on a wire rack.

Lemon Buttercream

100g softened unsalted butter

1/4 cup lemon juice

1/2 tablespoon vanilla extract

3 cups icing sugar

Cream the butter for 1-2 minutes. Add the lemon juice, vanilla the icing sugar until light and fluffy and of desired consistency. If the mixture is too wet, add more icing sugar and if it is too dry, add more lemon juice.

To assemble:

Cut out the centres of the cooled vanilla cupcakes and drop in spoonfuls of jam. Replace the tops of the cakes, then frost with the lemon buttercream and top with fresh strawberry slices.

Related Posts with Thumbnails

Tags:

  • Lollcakes

    YUM!! I have no link to what gives me baking mojo unfortunately, I just know that when it’s there I have to use it and when it’s not to stay away from anything tricky!

  • http://www.michelle-chin.com Michelle Chin

    Your strawberry jam looks so nice! It’s so glossy!

  • Anonymous

    Homemade strawberry jam! Do you have any more to share?

  • http://twitter.com/wayfaringchoc Hannah Terry-Whyte

    Brilliant! I love lemony and fruity desserts, and in a handy individual serving? LOVE!

  • http://anediblemosaic.com Faith

    I love the lovely little jam surprise inside! With a cup of tea these look like the perfect treat!

  • Betty

    these look GREAT! thanks so much for sharing :O)