Lemony lustres
Lemon cupcakes made using the traditional Victoria sponge method, adorned with glossy heart patterns.
Ingredients
butter (softened)
110 g / 4 oz / ½ cup
caster sugar
110 g / 4 oz / ½ cup
free-range eggs (beaten)
2 large
self-raising flour (sifted)
110 g / 4 oz / 1 cup
baking powder
1 tsp
lemon zest (unwaxed)
grated zest of 1
lemon juice (freshly squeezed)
1 tbsp
glacé icing (p.16)
1 quantity
gel food colouring (optional)
royal icing (see p. 16)
1 tbsp
edible lustre (available from cake decorating and sugarcraft shops)
vodka or other clear alcohol
½ tsp
Instructions
1
Step 1
Preheat the oven to 170°C/325°F/Gas mark 3. Line a 12-hole muffin tin (pan) with cupcake cases (baking cups).
2
Step 2
Cream the butter and sugar together until really pale and fluffy. Slowly add the beaten eggs, beating well after each addition. Sift the flour and baking powder onto the mixture (batter) and, using a large metal spoon, carefully fold it in. Add the lemon zest and, if the mixture looks a little stiff, add the juice a little at a time (it may not be necessary). Fold again. The mixture should gently plop off the spoon.
3
Step 3
Spoon into the prepared cases, and bake in the oven for 20–25 minutes until golden and firm to the touch. Remove from the oven and allow to cool.
4
Step 4
Make the glacé icing (see p. 16) and colour as required. Spoon over the cooled cakes. When the icing has dried, put the royal icing into a piping (decorating) bag with a fine nozzle (tube), and pipe a large heart onto each cupcake. Wait for this to harden slightly – around an hour.
5
Step 5
To finish, tip ½ teaspoon of the lustre onto a saucer or into a small bowl. Add some vodka to the lustre drop by drop. Mix with the paintbrush until you have a consistency just a tiny bit looser than a paste. Leave the alcohol to evaporate – the mixture will thicken up slightly. Carefully brush the lustre mixture over the piped heart and let it dry.
