This lemon sherbet cupcake recipe is easy to follow and is both sweet and tangy. This recipe not only shows you how to make soft, zesty sponge cakes, it also shows you how to make a citrus, sherbet buttercream to pipe on top. These cupcakes are great for sharing, and would be perfect for kids parties or family gatherings. This easy lemon sherbet cupcake recipe makes 12 cupcakes, but is easily doubled or tripled to make more (because let’s face it, there’s no such thing as too many cupcakes!) With just 20 minutes prep time these are a great last-minute treat to throw together and are guaranteed to go down well with the whole family.
- 150g margarine
- 150g golden caster sugar
- 3 eggs, beaten
- Finely grated zest and juice of 2 lemons
- 150g self-raising flour
- For the lemon sherbet frosting:
- 250g pack butter, at room temperature
- 400g icing sugar, sieved
- A couple of drops yellow colouring paste
- Juice of 1 lemon
- 4 x 25g packs Sherbet Fountains
- You will also need:
- 12 cupcake cases
- Piping bag, fitted with a ½cm plain nozzle
Heat the oven to 190°C. Put the margarine, sugar, eggs, lemon zest and juice and flour together in the bowl of a free-standing mixer. Gently mix together, until smooth and creamy.
Use an ice-cream scoop to divide the cake mixture between the cupcake cases.
Bake for 15 mins, until well risen and firm.
To make the lemon sherbet frosting, put the butter, icing sugar, yellow colouring paste and 3 packs of sherbet into a food processor. Blend together until smooth and well combined.
Spoon the lemon sherbet frosting into the piping bag, then pipe large swirls of it on top of the cakes.
Cut the liquorice sticks into 3 and push them into each of the cakes. Sprinkle over the remaining sherbet, to serve.