Lemon Raspberry Swiss Meringue Buttercream Cupcakes | Walton Cake Boutique
Zesty Lemon Cupcakes using metric measurements; substitute self-raising flour with 150g plain flour + 1 tsp baking powder. Perfect for precise baking!
Ingredients
- 120 grams salted butter (room temperature)
- 220 grams (1 metric cup) of caster sugar
- 2 teaspoons lemon rind
- 1 tablespoon (20 ml) freshly squeezed lemon juice
- 2 large eggs lightly whisked (room temperature)
- 150 grams (1 metric cup) self-raising flour
- 100 grams (3/4 metric cup) cornflour
- 175 ml milk (3/4 metric cup) (room temperature)
- 110 grams (1 metric cup) of caster sugar
- 40 grains (1/4 metric cup) cornflour
- 125 ml (1/2 metric cup) of tap water
- 200 grams (approximately 1 metric cup) of fresh pureed raspberries or frozen raspberries
- 30 grams unsalted butter at room temperature
- 65 ml (1/4 metric cup) freshly squeezed lemon juice
- 1 teaspoon lemon rind
- 1 egg yolk lightly whisked at room temperature
- 185 grams of fresh egg whites at room temperature (egg whites of 4 Jumbo eggs)
- 370 grams of caster sugar (1 2/3 Metric cups)
- 370 grams of unsalted butter at room temperature
- 2 teaspoons of clear vanilla extract or any other flavour
- Digital food thermometer
- 12 Fresh Raspberries for garnishing
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