Lemon Raspberry Mothers day cupcakes and Creme egg Easter chick.

As last week was Mothers day I was hoping to bake a treat for my mum, although I had too many cup cake orders and too little time that I wasn't able to bake her anything, oops, maybe next week!
I did however complete some orders for my friends mums and grandma's. I made 2 flavours cherry coconut, and lemon raspberry with lemon icing. And here they are:

The Cherry Coconut :

And the Lemon Raspberry:

 

The recipe for the cherry coconut can be found here. 

And for the Lemon Raspberry:

Lemon Raspberry Cupcakes:

115g Butter, softened

115g Caster Sugar  

2 Eggs 

115g Plain flour

1 1/2 tsp Baking powder
80 - 100g Raspberry's
Zest of 1 Lemon

2 - 3tbsp Lemon juice

Preheat oven to 180degC and line a bun tray with 12 cases.

Put the butter and sugar into a bowl and cream together until light and fluffy. Gradually add the eggs, beating well after each addition. Add the lemon zest and juice.  Sift in the flour and baking powder and fold them into the mixture. Toss the raspberry's in a little flour and then fold into the mixture.
Spoon the mixture into the cases and bake for about 18-20 minutes until well risen and golden brown. Transfer to a wire rack to cool. 

For the frosting:

250g Icing sugar
80g Butter
Few drops of lemon flavouring (or alternatively a squeeze of lemon juice and a little lemon zest)
25ml whole milk
Couple of drops of Yellow food colouring (optional)

 Beat together the icing sugar, butter, flavouring and food colouring, then slowly beat in the milk until you have the correct consistency and the icing is light and fluffy. Pipe or spread over cooled cakes. 

And that's it! 

also this week I have been practising some little Easter gifts for friends using a creme egg. Here's one: 

Oh hai! 

Any way that was my first try and I'll be making some more this week for friends, I got the idea from The Pink Whisk where you will find a handy tutorial video. 

Any way that's all for now. 

Cupcake Kris xxx