Skip to main content
Craftsy Unlimited FREE 7 day trial at Craftsy.com

Lemon Curd Cupcakes



Lemon sponge cupcakes brushed with zesty lemon syrup with swirls of lemon curd buttercream,  topped with yellow fondant roses.



Comments

  1. Party Patisserie8 June 2012 at 16:14

    Charlotte,
    These look so beautiful! Just gorgeous, can I have one?
    Also, thank you for voting!
    Debbie

    ReplyDelete
  2. Anonymous9 June 2012 at 00:46

    They look gorgeous - I make a similar recipe, and just love the zest!

    ReplyDelete
  3. Charlotte9 June 2012 at 01:03

    Thank you both!

    ReplyDelete
  4. Misbah9 June 2012 at 23:26

    they look so gorgeous

    ReplyDelete

Post a Comment

Popular posts from this blog

Nude pink wedding cake

A nude pink wedding cake featuring cake lace, petal ruffles and sugar flowers. I made the sugar flowers to tie in with the brides bouquet with quicksand roses, blush lisianthus and greenery including eucalyptus.  Here is the cake all set up at The Grange Hotel, Grange over sands.   I received such a lovely email from the happy couple with some very kind words! 
Post a Comment
Read more

Mothers Day Cupcakes

Mothers Day Cupcakes Mothers Day Handbag Gift Boxes Mothers Day Gift Box Individual Mothers Day Cupcakes
8 comments
Read more

Jubilee Baking

Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious!  Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste  Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth.  Spoon the dough into a piping bag fitted with a large star nozzle.  Pipe whirls of dough onto the greaseproof paper using the circles as a guide...
16 comments
Read more