It’s summer and even though here in the UK we have one day of sun and then the next day its raining. St Clements is a drink here in the UK, it is a mixture of bitter lemon and orange juice in equal measures.
The cupcakes are the lemon and buttercream is the orange. I feel like these cupcakes have such a summer feeling to them and the bright orange buttercream does not fail to put a smile on my face.
I have to admit that I was going to add some sprinkles to the top of these but the roses are kinda of beautiful and I didn’t want to hide that.
These cakes were so yummy and the mixture of flavours work well. Sometimes experiment goes well!
St Clements Cupcakes
- 100 g butter
- 150 g caster sugar
- 150 g self-raising flour
- 2 eggs
- 3 tsp milk
- ½ tsp Sicilian lemon extract
- 100 g butter
- 225 g icing sugar
- ½ tsp orange extract
- orange food gel
- Heat the oven on gas mark 4, line a cupcake tin with cases. Beat the butter and caster sugar together until combined.
- Add the eggs one at a time until fully incorporated. Then add your flour to the mixture and mix again until combined. Once all the ingredients are combined, add in the lemon extract and mix again.
- Using a ice cream scoop, scoop the mixture into the cases and bake for 20 minutes. Once the cakes are cooked, leave them to cool on a wire rack.
- Beat the butter until light and fluffy then gradually add the icing sugar until fully combined.
- Then add the orange extract and the orange food colouring gel then mix until fully incorporated. Spoon into a mixing bag that has a star nozzle and pipe on the cupcakes.