Jo Wheatley’s raspberry and lemon pool cupcakes

(18 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Jo Wheatley?s raspberry and lemon pool cupcakes
Jo Wheatley?s raspberry and lemon pool cupcakes
  • Makes: 12-15

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Jo Wheatley, the winner of The Great British Bake Off in 2011, has created these fruity cupcakes for Marie Curie Cancer Care’s Blooming Great Tea Party. With hidden pools of raspberry jam, they'll definitely satisfy your sweet tooth


  • 200g self-raising flour
  • 200g margarine
  • 200g caster sugar
  • 3 eggs
  • 1tbsp good lemon curd
  • 2tbsp good raspberry jam
  • pink ball cake decorations or sprinkles
Raspberry and lemon buttercream
  • 250g very soft unsalted butter
  • 600g icing sugar
  • 1 tbsp lemon curd
  • 1tbsp raspberry jam

See how to throw your own Blooming Great Tea Party to raise money for Marie Curie Cancer Care.


  1. Preheat your oven to 170°C/340°F/Gas Mark 4. In a free standing mixer whisk together the flour, margarine, sugar, eggs and lemon curd until pale and fluffy.
  2. Spoon into 12-15 muffin cases. Make a tiny indentation in each and add an eighth of a spoon of raspberry jam, then cover back over. Bake for 18-22 minutes. Cool on wire racks
  3. For the buttercream, mix the butter and icing sugar together until pale and fluffy
  4. Separate into 2 bowls then mix the lemon curd into one half and the jam into the other
  5. Spoon alternative spoonfuls into a piping bag fitted with your favourite nozzle. Pipe two tone swirls onto the cupcakes.Decorate with pink ball cake decorations or sprinkles.

Your rating

Average rating

  • 3
(18 ratings)

Your comments

comments powered by Disqus

FREE Newsletter