vintage rose lemon cupcakessometimes when i stare at the tray of massive piping tips i have, i count, and realised i’d probably only used 3 or 4 of them… and best… the 3 or 4, are usually the same pattern piping tip in different sizes…

the one piping tip i had always been keen to use is the rose petal tip… and why not pipe a vintage rose? ヾ(@^▽^@)ノ

Ingredients (makes 12 cupcakes)

lemon cupcake
225g unsalted butter, softened
170g caster sugar
210g eggs (net weight)
250g cake flour
2.5g baking powder
lemon zest from 1 lemon
10g lemon juice
5g lemon curd

1/2 cup butter
1/4 cup whipping cream or evaporated milk
1 tsp vanilla extract
1/4 tsp salt
4 cups icing sugar (add as necessary)

食材(可做 12个杯子蛋糕)

无盐黄油 225克、软化
绵白糖 170克
蛋液 210克
蛋糕粉 250克
泡打粉 2.5克
柠檬汁 10克
柠檬酱 5克

无盐黄油 半量杯
淡奶油/炼奶 1/4量杯
香草精 1小匙
盐 1/4小匙
糖粉 4量杯(适当加入)


vintage rose lemon cupcakes– sift flour with baking powder and set aside

– cut butter into small cubes and cream with sugar until light and fluffy

– add eggs into butter mixture in 3 additions and incorporate well

– add in flour and lemon zest. mix well with rubber spatula

– finally add in lemon juice

– spoon batter into liner and bake in preheated oven of 190 degrees for 15-17mins
面糊勺入纸杯内、送入预热至 190摄氏度烤箱烤 15-17分钟

– remove a tiny core off the cupcake after it has cooled, and spoon lemon curd into cupcake

– prepare buttercream ~ beat butter till creamy, then add in whipping cream, vanilla extract, salt and 1 cup of icing sugar
准备奶油 – 黄油搅拌乳脂状。加入淡奶油、香草精、盐和一量杯糖粉。慢速搅拌

– scrap bowl, then add in remaining icing sugar till well blended or when the desired consistency is achieved. you will need a stiff buttercream to pipe the rose (feel free to stir in colouring as desired)

– please refer to this link for instructions to pipe vintage rose
vintage rose lemon cupcake

vintage rose lemon cupcake

Pollution index: 58 (good)


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