Zesty Lemon Cupcake Recipe!

This fabulous lemon cupcake recipe is always a definite hit for us when in need of a little afternoon pick-me-up. We love the sweet yet tangy dimensions of taste found in these little gems and adore how they work so well against the soft and creamy textures of the cake and buttercream. They’re wonderful additions to get-togethers, parties or a quick treat during the warm summer months so why not follow our lemon cupcake recipe below for a crowd-pleasing batch treats!

Lemon cupcake recipe by Juniper Cakery

Zesty Lemon Cupcakes
Serves 12
Here's a recipe for fluffy lemon cupcakes finished with super silky lemon buttercream!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. FOR THE CUPCAKES... 226g Self-raising flour
  2. 226g Butter (or margarine suitable for baking)
  3. 226g Caster sugar
  4. 4 medium sized eggs
  5. Fine zest from 1 lemon
  6. 6 drops (approx.) of lemon extract
  7. FOR THE LEMON BUTTERCREAM... 250g Butter
  8. 200g Icing sugar (aka confectioners' sugar)
  9. 6 drops of lemon extract
Instructions
  1. CUPCAKES
  2. Pre-heat your oven to Gas Mark 3/325F/170C.
  3. Cream your butter in a mixer then add the caster sugar.
  4. Add in the flour along with half of the eggs for around one minute.
  5. Add the finely grated lemon zest and lemon extract.
  6. Once half of the eggs are combined add the remaining and mix for about 5 minutes.
  7. Separate the batter into each cupcake case until 2/3 full and place on the top shelf.
  8. Bake for around 20/25 minutes.
  9. BUTTERCREAM
  10. Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
  11. Add the lemon extract and a little pink food colour. Mix well.
http://junipercakery.co.uk/blog/
If you’re throwing a grown-up party why not fancy this recipe up with a splash of King’s Ginger (one of our favourite liqueurs) in the buttercream, fill with a vodka and lemon curd preserve, or add a touch of class with reduced champagne in the buttercream and topple with curled lemon zest and fresh raspberries!

Lovely recipe for lemon cupcakes by Juniper Cakery

Lemon cupcake recipe by Juniper Cakery

Our top tip when it comes to baking gorgeous cupcakes is to fill your cases carefully. It doesn’t matter how busy we are and how insane our workload gets we make sure to never spill or drip batter onto the cases. Not only does this look rather unsightly and adds burnt cake to the outer edges of your cupcake cases, but it can even hinder your cakes baking evenly! A really handy method for filling your cases is to use a disposable piping bag and pipe batter into each cases.

Recipe for some tangy lemon cupcakes by Juniper Cakery

We fully advocate baking and making buttercream completely from scratch so we’re perfectionists when it comes to getting super silky buttercream. Our advice is to experiment, modify and test like a mad scientist! Our baked creations, buttercreams and fillings are the result of stressful late nights in the kitchen timing how long butter was whipped for, which butter performs/looks/tastes/holds better, etc. When we found a recipe that didn’t work we took it apart and adjusted it, tried again and repeated until it was perfect for us!

Gorgeous lemon cupcake by Juniper Cakery

Make sure to pipe each cupcake with a generous swirl of buttercream and decorate however you wish. Some fantastic decor ideas include sprinkling fun popping candy on top or a dash of lemon sherbet crystals, using sugar pearls for a more subtle look, jellied fruit inspired candies or some grated lemon peel.

If you’ve followed our lemon cupcake recipe you should be left with a deliciously sweet and zesty batch of lemon treats; perfect for relaxing with in the garden. We’d highly recommend pairing these tasty cakes with tangy lemonade or a soothing cup of fruit tea for a well-deserved rest!

Lemon cupcake recipe perfect for summer by Juniper Cakery



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Tutorial: Intro to Royal Icing…Stencil Designs!

We’re now onto week three of our ‘Intro to Royal Icing’ tutorial series which we hope you find easy to follow and pretty darn useful. Working with royal icing seems daunting, but with a straightforward recipe and some patience and practice it needn’t be! For our first tutorial of the collection we showed you how to pipe delicate pearl borders and we shared our go-to recipe for royal icing, then last week we featured a how to on making a parchment paper cornet/cone and how to pipe polka dots, this week we’re going to show you how to use stencils and royal icing to apply some fabulous designs onto your cakes and cupcakes!

How to stencil with royal icing by Juniper Cakery

Stenciling cakes tutorial by Juniper Cakery

How to use stencils with royal icing

You’ll need…

  • A flat and clean stencil
  • Cake, cookie or flat fondant disc to top a cupcake (fondant/sugarpaste covered is best)
  • Royal icing (find our recipe here) the consistency of toothpaste
  • Spatula
  • Trex or Crisco (optional)

Step 1: One of the first steps (if obvious) is to make sure that your stencil is the appropriate size for the surface you wish to decorate! Also, it’s best if your stencil is flat so look after them to avoid kinks, bends or folds. If you’re a fresh faced beginner it’s best to steer clear of over-complicated stencil designs until you’re more proficient!

Royal icing stencil tutorial by Juniper Cakery

Step 2: Apply the stencil to the surface (some people paint Trex or Crisco onto the side of the stencil that will touch the cake to help stick it on, some utilise pins instead, and some have someone generous enough to lend their steady hands for a few moments), hold down steadily yet lightly before you apply your royal icing. 

Tutorial on how to stencil with royal icing by Juniper Cakery

Step 3: With a good spatula (we recommend a cranked or angled spatula for good control). Whilst holding the stencil steady apply some royal icing and use the spatula to smooth over the stencil. Scrape excess royal icing away with the spatula and when ready slowly peel the stencil away. Remember to always work pragmatically… clean and wipe your stencil between each cookie or side of a cake to avoid blurred or indecipherable designs. Impatience will lead to mess! 

How to stencil onto cakes with Juniper Cakery

Tutorial on how to stencil cakes by Juniper Cakery

Once you become more confident with this technique adding stencil designs to your cakes and cookies with royal icing will be a fantastic and fast way to add detail! Why not stop by for next week’s ‘Intro to Royal Icing’ tutorial when we’ll be showing you how to create the brushed embroidery look with royal icing!



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Pink Raspberry Cupcakes Recipe!

Fruity raspberry cupcakes are always popular especially when the cold winter months become warmer and brighter. They’re the perfect addition to any fun picnic, garden tea party or after work treat! We love adding little twists to this recipe by adding in mango, passion fruit, peach; baking champagne or lemon into the cake or by the playful addition of popping candy or sherbet into the silky smooth buttercream (always great for those who enjoy a tangy taste). Why not follow our pink raspberry cupcakes recipe below for your next event!

Pink raspberry cupcakes by Juniper Cakery

Raspberry jam filled cupcake by Juniper Cakery

These simple cupcakes are wonderfully perfect for summer get-togethers, fun parties or as a sweet thank you gift for someone special. Personalise each one with thoughtful messages or hand-made fondant toppers for an extra customised feel.

Personally, we love piping our raspberry cupcakes in a simple yet generous swirl of frosting or in a pretty buttercream rose finished with a fondant rose leaf. Other rather fabulous ways to decorate these little gems is to adorn the tops with fresh sugar-coated raspberries, raspberry coulis, sprinkles, white chocolate curls, sugar pearls, sugar flowers or gorgeous edible petals!

Raspberry cupcakes in a row by Juniper Cakery

Pink Raspberry Cupcakes
Serves 12
Recipe for vanilla cupcakes filled with fresh home made raspberry preserve and swirled with pink raspberry buttercream. Makes approximately 12 cupcakes!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. FOR THE CUPCAKES... 226g self-raising flour
  2. 226g butter
  3. 226g granulated sugar
  4. 226g eggs (approximately 4 medium eggs)
  5. 1 bourbon vanilla pod
  6. FOR THE RASPBERRY PRESERVE
  7. 150g Raspberries
  8. 100g Granulated sugar
  9. 1 tablespoon lemon juice
  10. FOR THE PINK RASPBERRY BUTTERCREAM
  11. 250g butter
  12. 250g-300g icing / confectioner's sugar
  13. Pink gel paste food colour
  14. 6-12 drops of raspberry essence
  15. 2 tablespoons warm water
Instructions
  1. CUPCAKES... Pre-heat your oven to Gas Mark 3/325F/170C.
  2. Cream your butter in a mixer then add the caster sugar.
  3. Add in the flour along with half of the eggs for around one minute.
  4. Add the seeds inside your vanilla pod.
  5. Once half of the eggs are combined add the remaining and mix for about 5 minutes.
  6. Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.
  7. FOR THE PRESERVE... In a saucepan add all of your ingredients and simmer in medium heat.
  8. Keep stirring for around 10 minutes or until thick in consistency.
  9. Pour into clean airtight jars and leave to cool before using!
  10. FOR THE RASPBERRY BUTTERCREAM...
  11. Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
  12. Add the raspberry essence and a little pink food colour. Mix well.
http://junipercakery.co.uk/blog/
Gorgeous pink raspberry cupcake by Juniper Cakery

Pink raspberry cupcake by Juniper Cakery

Must try this raspberry cupcake by Juniper Cakery

Raspberry Cupcake by Juniper Cakery

Why not add some extra indulgence just for the grown-ups to your batch of pink raspberry cupcakes with a splash of King’s Ginger, Taittinger champagne or Raspberry Chambord in your preserve and buttercream for a fabulously boozy treat! We love the idea of a sherbet lemon cupcake that’s been infused with some zesty King’s ginger liqueur, filled with Charmbord and fresh raspberry confiture and swirled with fruity raspberry buttercream! 

Pretty raspberry cupcake by Juniper Cakery



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Tutorial: Intro to Royal Icing… Piping Polka Dots!

Last week we kick started our ‘Intro to Royal Icing’ tutorials with our go-to royal icing recipe and a tutorial on how to pipe a lovely and delicate pearl border! Now it’s time for us to show you how to pipe polka dots (or random dots if you like) onto cakes, cookies and cupcakes. This technique is wonderful and perfect for adding texture to decorated treats; piping royal icing dots into a polka dot formation also adds a very subtle vintage feel to a finished cake!

Polka dot icing tutorial by Juniper Cakery

This week we’re also going to show you how to create a parchment cornet /cone used for piping royal icing designs. We use a combination of both parchment cornets and disposable piping bags and personally haven’t noticed too much of a different between the two. One notable thing is that the smaller parchment cornet is better if piping smaller or more ‘fiddly’ detail due to the way you end up holding it and also due to the size. Using a parchment cornet is generally great for writing, string-work or lace.

How to make a parchment cornet / cone

You’ll need…

  • Parchment paper
  • Scissors
  • Piping tip
  • Small round piping tip (we used a 2.5 writer tip by PME
  • Royal icing (find our recipe here) the consistency of toothpaste

 

Step 1: Take a roll of parchment paper and cut a square portion from this.

Step 2: Fold corner to corner to form a triangle and cut down the fold.

how to make a parchment cone for royal icing by Juniper Cakery

Step 3: Think of each corner as being marked with a letter. The middle point should face you and be corner B. The outer points should be A and C. A being the left and C being the right.

Step 4: To form the cornet bring point A to point B to form a conical shape.

how to make a parchment cornet by Juniper Cakery

Step 5: Take point C and bring this to point B. This should, in a sense, double up the cornet shape.

Step 6: Take your piping tip and fit into the bottom of the cornet as with a disposable piping bag. You can adjust the points to fit the tip.

Step 7: When all points meet rip two notches parallel to each other and fold this to hold the bag.

Step 8: Fold the piping bag at the points a few times to secure.

Step 9: Fill with a little royal icing.

how to make a parchment  piping bag by Juniper Cakery

Step 10: Fold the parchment cornet in on itself from the sides and then from the top a few times and you’re ready to pipe!

Royal icing dots tutorial by Juniper Cakery

How to pipe royal icing polka dots

 You’ll need…

  • Parchment cornet/cone filled with royal icing and fitted with a small plain round tip
  • Cake, cookie or fondant/sugarpaste covered cupcake
  • Food safe paintbrush
  • Icing sugar
  • Dressmaker’s pin (optional)

How to pipe dots with royal icing by Juniper Cakery

Step 1: When you’re relatively new to piping out polka dots or a design made up of small royal icing dots it’s a good idea to mark out your design or pattern with pin pricks. Use a clean dressmakers pin to do so.

Step 2: With your parchment cornet/cone filled with royal icing and fitted with a seamless (this is important as a seam can send your royal icing out crooked and hard to control) small round piping tip and position yourself at a good height to your cake or cookie. For cakes work from the direct front and for cookies or cupcakes work from directly above.

Piping dots with royal icing by Juniper Cakery

Step 3: Apply a little pressure to add a small dot of royal icing. Don’t pipe for too long if you need a larger dot as this will create ridged spots that won’t look too elegant, instead swap to a large round tip if needed. Another tip is to not place the piping tip too close to the surface or else you’ll be left with flat spots instead of nicely rounded dots.

Step 4: Don’t worry if you’re left with a bit of a tip to each dot. This is fairly normal; if you’ve the perfect consistency dots do ‘settle’ after a few seconds and without spreading out. If you do have tips that don’t settle you can flatten these slightly with a food safe (only ever used on edible items) paintbrush dipped in a  little icing sugar. You’ll need to work fast  as royal icing sets quickly. It may be frustrating but don’t be tempted to pipe out all your dots before tapping the tips down because they’ll have dried before you have the chance!

Royal icing dots tutorial by Juniper Cakery

Keep practising! It takes a little time to get any technique perfected especially when it involves royal icing. If you’re feeling adventurous why not edge a cake with the pearl border we showed you how to create last week and decorate with this week’s dainty polka dot tutorial! Next we’ll be showing you how to use royal icing to stencil designs on your cakes and cookies!



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Evil Purple Minion Cake!

Of all the novelty cakes we create our favourite to make are minion cakes! Who doesn’t love those insane, fruit obsessed, nonsensical and cute little hench-people in the Despicable Me movies? This week we had lots of fun creating a cake version of the ‘evil’ purple minion of Despicable Me 2 for a birthday party. We loved this little misfit so much we just had to post some photos of it on the blog!

Evil Minion birthday cake by Juniper Cakery

We used a small 6″ hemisphere cake pan to bake the domed head and the rest of the body was made from 1 inch thick layers of three 6 inch circle cakes; all vanilla flavour. Each layer was sandwiched with our lovely and silky vanilla pod infused buttercream. We crumb coated the stacked layers and iced with custom coloured fondant / sugarpaste before transferring to a ‘metal sheet’ decorated cake drum.

Fun purple minion birthday cake by Juniper Cakery

Our favourite parts of the minion included creating the fun hair, ‘knobbly’ teeth, stitched pocket and rather nonchalant eyeball! Of course, we enjoyed every other aspect of this cake; from the silver lustre dust painted board and dungaree buttons to the stretched, floppy arms.

Awesome evil purple minion cake by Juniper Cakery

When it comes to minion cakes we love how customisable they are. We love the idea of adding towers of baked treats next to an especially gluttonous little minion or adding some fun personalised costumes for them to wear! If we had to create a pair of minions to represent the both of us they’d be balancing cake orders in fetching yet impracticable tweed ensembles. What would your minion version look like?



All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.