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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 🙂 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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Quick and Easy Meringues


These quick and easy meringues are great! I was in the mood for an easy dessert and I had 2 lemons that needed to be used asap. I just love lemon curd so I thought I would make a quick lemon curd and possibly have this with some vanilla icecream. However why not use up the remaining egg whites to make a quick meringue! Yum! So I made some quick little meringues. They turned out like mini pavlovas. Nice and crunchy how I like it 🙂


  • 2 egg whites (From large eggs at room temp)
  • Pinch salt
  • 1/2 cup caster sugar
  • splash vanilla extract


  1. Preheat oven to 120 degrees celsius fan forced.
  2. Line a baking tray with baking paper.
  3. Using a whisk attachment whisk the egg whites and pinch salt until soft peaks form. (Note make sure mixing bowl is spotlessly clean!)
  4. Add sugar a spoon at a time, until just combined.
  5. After last spoon is added whisk for an extra couple of minutes until thick and glossy and sugar has dissolved fully.
  6. Add the vanilla extract and fold in gently.
  7. Place mixture in a piping bag with a Wilton 1M tip and pipe circles onto baking tray.
  8. Place in oven and reduce temperature to 110 degrees celsius.
  9. Bake for around 1 hour until the meringues are crisp and the base is hollow (when tapped).
  10. Turn oven off and allow to cool.
  11. Store in an airtight container for a couple of weeks. Enjoy!