How to Make Lemon Daffodil Cupcakes
Recipe by Amy-Beth Ellice
These zingy lemon cupcakes, topped with delicate handmade perfect treat for a warm spring day or an Easter tea.
How to Make Lemon Daffodil Cupcakes
Suitable for: Intermediate to advanced bakers
Ingredients – (makes 12)
For the lemon curd filling
- One jar shop-bought or homemade lemon curd (see separate recipe further below)
For the cupcakes
- 175 grams (6 ounces) Butter
- 175 grams (6 ounces) Caster sugar
- 175 grams (6 ounces) Self-raising flour
- 3 Eggs
- Finely grated zest and the juice of one lemon
For the lemon buttercream
- 225 grams (8 ounces) Butter
- 450 grams (1 pound) Icing sugar
- Two to three tablespoons Lemon juice
- 12 Fondant daffodils (see separate recipe further below)
How to make
- If using homemade lemon curd, prepare following the recipe below.
- Preheat oven to 180 degrees Celsius/ fan 160 degrees Celsius/350 degrees Fahrenheit/gas mark four and line a 12-hole muffin tin with paper cupcake or
- Put the butter, caster sugar, eggs, lemon zest and lemon juice into the bowl of a free-standing electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour, lifting the sieve quite high to incorporate air, and beat for one to two minutes until light and creamy. Divide the mixture evenly between the paper cases.
- Bake in the preheated oven for 20 to 25 minutes or until well risen and a skewer inserted into one the cakes comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
- Once the cupcakes are cooled, using an apple corer or cupcake corer, make a hole in the centre of the top of each cupcake, being careful not to push the corer through the bottom of the cake. Spoon the lemon curd into a piping bag and fill the hole in each cupcake.
- Meanwhile, prepare the lemon buttercream. Beat the butter until soft and fluffy. Sift the icing sugar, and add to the creamed butter in two additions, mixing on a low speed, incorporating the lemon juice, and beat for three to five minutes on a higher speed. Spoon the buttercream into a piping bag fitted with a large star nozzle and swirl it on top of the cupcakes.
- Top each cupcake with a fondant daffodil (please see recipe below).
How to Make the Fondant Daffodils
- Yellow fondant icing
- Icing sugar for dusting
For the glacé icing – to assemble daffodils
- 110 grams (4 ounces) Icing sugar
- 1 to 2 teaspoons Water
- Yellow food colouring (gel/paste is best)
You will need
- Small rolling pin
- 4 centimetre (1.5 inch) daffodil cutter – or nearest size available
- Foam pad
- Piping bag
- Small ball tool
- Number 1.5 icing nozzle
- Baking parchment
To make the glacé icing
- Sift the icing sugar into a bowl and gradually add the water until you have a smooth icing.
- Add a little yellow food colouring using the tip of a cocktail stick until you reach your desired shade. Cover bowl with cling film and set aside.
To make the daffodils
- Dust the work surface lightly with icing sugar. Roll out the fondant icing to the thickness of three millimetres (1/8 inch). Cut out two petal layers and one trumpet shape with the daffodil cutter.
- Place the pieces on the foam pad. Use the small ball tool to thin the petal edges and to thin and frill the longer curved edge of the daffodil trumpet.
- Lift the daffodil trumpet and roll it up, with the frilled edge facing upwards.
- Fit the piping bag with the icing nozzle and fill with the prepared yellow glacé icing. Fit the two petal layers together with some icing, ensuring the upper layer sits between the petals on the base layer. Pipe a pearl of icing in the centre of the upper layer.
- Fix the daffodil trumpet into position in the centre of the daffodil. Repeat until you have enough daffodils. Leave on some baking parchment for one hour to dry and firm.
How to Make the Lemon Curd
Ingredients – (makes one 340 gram jar)
- 4 Unwaxed lemons, zest and juice
- 200 grams (7 ounces) Caster sugar
- 100 grams (3.5 ounces) Butter, cubed
- 3 Eggs, plus 1 egg yolk
How to make
1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and then until all the butter has melted.
2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10 to 15 minutes, stirring every now and again, until the mixture is thick enough to coat the back of a spoon.
3. Remove the lemon curd from the heat and leave to one side to cool, stirring occasionally. Once cooled, strain the lemon curd through a sieve and chill until needed.