Tag Archives: Lemon

Bitter Sweet Distraction


Sometimes life isn’t as perfect as you’d like it to be, sometimes even on the nicest of summer days it’s difficult to find a reason to stop you drawing the blinds and getting into bed, even if it is only 3pm. On days like these, it takes a distraction to keep you on your feet and on this day I had just the right ingredients in my cupboards to get inventive and knock up some bitterly, sweet lemon curd cupcakes…with frosting to match!

The recipe was based on the vanilla cupcakes I threw together here with 6 heaped tea spoons of lemon curd stirred into the batter. In a very similar vain I conjured up some lemon curd frosting, recipe below.

And there you have it, an afternoon well  spent. A lot more productive than a nap and significantly healthier for the mind!


For the frosting, beat together the following until lump free:
250g Icing sugar
80g Unsalted butter
2 heaped tsps Lemon curd
1/2 tsp Vanilla extract
2-3 drops Yellow food colouring


Bitter Sweet Goodness.


Lemons are bitter, but lemon macaroons are perfectly sweet. A friend from work and I managed to squeeze in a ‘early bird’ baking sesh yesterday and the results (which came to completion just in time for lunch) were well worth the effort. We threw together chocolate woopie pies along with raspberry and lemon macaroons.

I was mainly in charge of the lemon macaroons (shown above) and having never attempted macaroons before – having assumed them complicated – I was pleasantly surprised. Although my piping skills leave a lot to be desired and I probably should have left them in the oven a little longer the end results were more than edible. Having now got over my preconceptions and realised that they’re basically meringues with ground almonds thrown in for good measure I’ll definitely be hunting out more recipes and working to perfect my piping skills!

Recipe from here: Lemon Macaroons.

Citrus Surprise Cupcakes.

Can I call myself a domestic goddess after knocking up some vanilla cupcakes without an outing to the shops?…If so, I promise to wear the title with pride after throwing together these bad-boys on a whim:

After investing the time in making a couple of Key Lime Pies earlier in the week I had some left over home-made lime and lemon curd, which I have been indulging in at every opportunity – breakfast, lunch and tea!  In a moment of adventure I decided to put a curd surprise in vanilla cupcakes to spread the zesty-love. The zesty-love was well received and the whole batch (delivered to 5 mouths around Manchester) failed to last more than 24 hours!

1. I used a Hummingbird recipe and for once followed it to the letter (well, almost).

2. Once cooked and fully cooled I cut a well into each cupcake and added a generous teaspoon of curd before replacing the removed sponge (as you can see in the back ground of the photo I was a bit of a spoil-sport and lined up my ‘middles’ in order to ensure a perfect fit when replaced)

3. I then used a standard vanilla butter cream recipe adding a couple of drops of red food colouring and a few squeezes of lime juice to icing sugar and butter (previously combined) to achieve the colour and taste I wanted before adding milk drop-by-drop to achieve the desired consistency. Oh and not forgetting a little sprinkle of edible glitter to give them that something special!

Adapted from The Humming Bird: Cupcakes and Muffins.

[for 12 cakes…]
120g Plain flour
140g Caster sugar
1.5tsp Baking powder
Pinch of Salt
40g Unsalted butter [room temp]
120ml semi-skimmed milk (including 3tsps of natural yoghurt)
1 Egg
0.5tsp Vanilla extract
[…and for the frosting]
250g Icing sugar
80g Unsalted butter [room temp]
A few drops of Vanilla extract
A couple of drops of red food colouring
Squeeze of Lime juice
A few splashed of semi-skimmed milk

Cake batter: Combine the flour, sugar, salt, baking power and butter to give a grainy consistency before adding half the milk and yoghurt mixture. Mix the reaming wet ingredients in another bowl, then add them to the above mixture and beat together until just combined – careful not to over mix! Bake at 170°C until a knife can be removed clean [20-25mins].

Pink Lemo Bars.

Sunday comes, revision is relentless as ever, time to get t’oven on!

I stumbled over this quick and simple recipe a couple of days ago. It instantly got bumped to the top of my ‘to-try’ list, a decision which I will never regret…although I have learnt that patience is most definitely a virtue after having consumed most of the batch before it was fully cooled and then realising that it tastes even better when fully refrigerated!

Still, I’m happy to take that as an excuse to whip up another batch of these tangy lemony-fresh snack sized treats in the near future, without neglecting cooling time…the ultimate test of my patience!

Summer Citrus