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Lemon Cupcakes with Strawberry Frosting

Strawberry Lemon Cupcakes

So I had some remaining strawberry puree. Hmm what to do! So I was thinking a yummy frosting. This has a perfect strawberry taste without tasting like just a lot of butter on a cupcake. Lemons in the cake make it nice and fresh and go beautifully with the strawberry. Yum ūüôā I just used whatever juice and extract I could get out of 2 lemons. Makes approx 33 cakes

Lemon Cake


  • 230g butter softened. (1 cup approx)
  • 380g self raising flour (3 cups approx)
  • 400g caster sugar (2 cups approx)
  • 4 eggs at room temperature
  • 1 cup milk (240ml)
  • 2 tsp vanilla extract
  • 2 1/2 tbsp lemon juice
  • 2 tsp lemon zest


  1. Line cupcake tins with liners. (Around 30-34)
  2. Preheat oven to 180 degrees celsius fan forced.
  3. Cream butter and sugar by mixing using a scraper blade on medium speed, until lighter and fluffier in texture.
  4. Add vanilla and eggs one by one, until combined.
  5. Sift flour twice.
  6. Add flour and milk in alternate batches to mixer and mix until just combined.
  7. Add zest and lemon juice and mix until just combined. (Do not overmix)
  8. Fill cupcake tins with mixture (around 3/4 full). I like to use an icecream scoop which makes this step super easy and clean!
  9. Bake in oven for around 18-20 minutes until a tester stick comes out clean.
  10. Allow to cool in tin for around 5 minutes then move to a cake cooler tray to cool completely before frosting.

Strawberry Frosting


  • 165g strawberry puree
  • 170g butter softened
  • 330-350g icing sugar
  • 1/4 tsp vanilla extract
  • dash red food colouring


  1. Reduce puree to 3 tbsp by putting in a saucepan over low – medium heat. Keep an eye on it and stir every so often so it doesn’t burn or reduce too much.
  2. When puree has reduced transfer to a small container and place in the fridge or freezer to cool, stirring occasionally.
  3. Add all ingredients to a mixer bowl and mix until combined and creamy. Add a small amount of food colouring (I used a tiny bit of pink Wilton gel food colouring. If required add more icing sugar (or milk) to gain desired consistency/thickness for piping.


All recipes for lemon cupcake batter

Cooking classy for strawberry frosting

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Ombre Roses Cake

Buttercream roses cake

Ombre Roses Cake. Roses, beautiful roses! I made this cake for my mums 60th birthday. This is relatively easy and not too complicated for the novice baker. It just takes a bit of time! Yes a bit of time haha!

Searching for a beautiful cake I came across an amazing ombre cake and was inspired.

This was quite a sweet cake with the white chocolate buttercream. The lemon curd helps to cut through the sweetness. Overall a yummy cake!


  1. Make the lemon curd.
  2. Bake the cakes and colour them as appropriate. I baked 4 x 8inch cakes to give a good height to the cake. I coloured them using ‘Wilton Creamy Peach’ gel colour. Remember less is more when colouring as they will darken.
  3. Make the buttercream. I made white chocolate buttercream as per the below link.
  4. Colour the buttercreams as appropriate and place in 4 separate piping bags with Wilton 1M piping tip.
    I only had 2 piping tips so just coloured them all and placed 2 colours in the piping bags at a time.
  5. Start to assemble the cake by placing a dollop of buttercream underneath the bottom cake.
  6. Stack the cakes by piping a buttercream edge around the rims of each layer to contain the lemon curd in between.
  7. Crumb coat with a thin layer of icing around the entire cake. Place the cake in the fridge as required to stop the icing melting too much.
  8. When ready, start at the bottom of the cake and pipe roses up the cake and on the top.
  9. If there are any gaps pipe long swirls to cover them up.