Jubilee Lemon cup cakes.

United Kingdom is hosting the Olympics  this year and also celebrating the Queens Diamond  Jubilee celebrations . Every one is excited to welcome such a prestigious occasions and are looking forward to partying  the whole summer through. Preparations for street parties, fund raisers, sporting activities are all in full swing. To get into the party mood ,I was inspired to make some Jubilee Cupcakes . I particularly like the refreshing taste of lemon which reminds me of lazy summer days so I opted to make lemon cup cakes with a mascarpone lemon cream topping.

To top my little beauties I thought a fitting tribute to the queen would be to make fondant crowns to grace the cakes together with a patriotic flag to turn my cup cakes into Union Jack Cakes. 

I hope the British summer does not let us down and our street parties do not get washed away in the down pour however I am sure that  with the large selection of favorite British fayre at the party  such as Victoria sponges, scones with strawberry jam  and clotted cream , cucumber sandwiches, pies and delicious homemade chilled lemonade everyone is going to be happy despite any rain.

Detectable citrusy cupcakes with a creamy lemon topping.

Ingredients:

Makes 12 cup cakes

120 g self raising flour
120g sugar
120g  butter
2 eggs (or equivalent egg re placer)
1 teaspoon lemon zest
1/2 teaspoon lemon essence
1 teaspoon lemon juice

Topping:

125 g mascarpone cheese
90g Icing sugar (adjust to taste)
1/2 teaspoon lemon essence
1 teaspoon lemon zest
1 teaspoon lemon juice

For Decoration:
To make Red crowns and Union Jack Flags.
Ready to roll fondant icing in red, white  and blue
Icing Sugar for dusting
Silver dreggies
Edible glue
Edible Gold and Blue  glitter

Method:

For Cakes:

1. Set the oven to 190°C / 375 º F or Gas Mark 5.

2. Cream the butter, sugar  together until the mixture is smooth and fluffy.

3. Break the eggs in a separate bowl and mix them.

4. Sieve the flour  in a separate bowl.

5. Add alternate spoonfuls of egg and flour mixture to the butter mixture till all the eggs and flour are mixed in.Stir in  the lemon juice, lemon essence and lemon zest  Do not over mix.

6. Line cake pans with cake liners and using an icecream scoop fill the liners ⅔ full.

7. Bake the cakes in a preheated oven for 15-20 minutes until golden brown. To check if done insert a toothpick into the cake if it comes out clean cakes are ready.

8.Once the cakes are baked remove from oven and transfer cakes to a wire tray to cool.

Mascarpone Cream:

9. Sieve the icing sugar and keep aside.

10. Add the mascarpone to to a large bowl, add the lemon zest, lemon juice and lemon essence and mix.

11. Gradually add the icing sugar  until it is all encorporated in the marscapone.

12. Place a large nozzle into a disposable icing bag  and fill with the marscapone cream .

14. Pipe the cakes with the marscapone cream.

For the Decoration:

15. Roll out the red fondant on a flat surface that has been dusted with icing sugar. Cut out 6 crown shapes from  the fondant and place on  some grease proof paper. Push a row of silver  dreggies at the base of the crown. Place a dreggie at the pointed ends of the crown also.Leave to dry.
16. Cut out 6 small rectangles with the blue icing. and transfer them to the grease proof paper.
17. Roll out white icing and cut some thin strips from it.
18. Roll out the red icing and cut some thin strips from it.(these should be thinner than the white strips)
19.To assemble the flags, using edible glue  stick  the white strips in the shape of an England flag on top of the blue rectangles, on top of the white strips stick  the red thinner strips. (like pic below)Allow the flags to dry.

20. Once the crowns and flags are dry place them on top of the cup cakes.
21. Sprinkle the gold glitter on the crowns and blue glitter on the flags.

This post was sponsored by Baking Mad

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