Teddy was born on April 24th, 2011 so with the 25th being a public holiday it provides an opportunity for his birthday celebrations. This year I went helloooo, mellow YELLOW!
The yellow simply brightened the day - especially with the bright colours in the bunting (and sticky fingers) I created.
I even got the boys matching yellow party hats (trimmed to their little head size of course!)
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| My absolute favourite picture of the day! My mother with Teddy and his brother Robbie. Look at Teddy's smile! |
LEMON CUPCAKES
Preheat oven to 160 C and prepare cupcake tins in the usual fashion.
In a bowl, mix together 3 cups of self-raising flour with a pinch of salt.
Into your stand mixer bowl whip together a whole 250g block - yes an ENTIRE block of chopped unsalted butter at room temperature with 2 cups of caster sugar.
With the mixer running, add 4 eggs - one at a time, followed by a teaspoon of vanilla extract and the zest of one lemon.
Put the mixer to low speed and add the remaining ingredients in the following order:
- 1 cup of the flour mixture
- 1 more cup of the flour mixture
- 1/2 cup of milk
- The last cup of the flour mixture
- 1/2 cup of milk
- Juice from half a lemon
Ensure each addition is incorporated well before adding the next!
Pour into cupcake cases and bake until a skewer comes out clean
The time will vary depending on the size of the cupcakes so keep a close eye on them!
Lemon Cream Frosting
While the cupcakes bake and cool you should clean your mixer bowl and attachments!
Place an entire 600ml pot of thickened cream (yes the whole thing!) into your clean and dry mixing bowl with 3/4 cup icing sugar (icing mixture will work fine too)
Mix until thickened then add the juice of half a lemon.
Mix until soft peaks form.
Fill your piping bag with nozzle of your choice and pipe, pipe away!
In a bowl, mix together 3 cups of self-raising flour with a pinch of salt.
Into your stand mixer bowl whip together a whole 250g block - yes an ENTIRE block of chopped unsalted butter at room temperature with 2 cups of caster sugar.
With the mixer running, add 4 eggs - one at a time, followed by a teaspoon of vanilla extract and the zest of one lemon.
Put the mixer to low speed and add the remaining ingredients in the following order:
- 1 cup of the flour mixture
- 1 more cup of the flour mixture
- 1/2 cup of milk
- The last cup of the flour mixture
- 1/2 cup of milk
- Juice from half a lemon
Ensure each addition is incorporated well before adding the next!
Pour into cupcake cases and bake until a skewer comes out clean
The time will vary depending on the size of the cupcakes so keep a close eye on them!
Lemon Cream Frosting
While the cupcakes bake and cool you should clean your mixer bowl and attachments!
Place an entire 600ml pot of thickened cream (yes the whole thing!) into your clean and dry mixing bowl with 3/4 cup icing sugar (icing mixture will work fine too)
Mix until thickened then add the juice of half a lemon.
Mix until soft peaks form.
Fill your piping bag with nozzle of your choice and pipe, pipe away!
I topped my cakes with "peaches and cream" sprinkles for that extra yellow touch :)
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