Hummingbird Bakery lemon cupcake recipe review

Lemon cupcakes with lemon frostingLast week for the Cupcake Break cake swapping party, I made lemon cupcakes from the Hummingbird Bakery recipe book. I did tweak the recipe for a number of practical reasons and so I thought I’d share my experiences.  First up the recipe says to use 2 tablespoons of grazed lemon zest. In my experience, that’s a hell of a lot of lemon zest! After grating 3 lemons, I decided that had to be enough! It wasn’t two tablespoons worth but when I tasted the mixture it tasted very lemony indeed.  Next up, I thought it a bit odd to have a lemon cupcake recipe without any lemon juice in it. Not to mention it being a bit wasteful having lemons with no zest and no use for the juice. So instead of using whole milk in the recipe I replaced half of the quantity with lemon juice.  For the frosting, the first common sense thing to note is that if you put icing sugar and butter in a bowl and mix with an electric mixer, regardless of speed, the icing sugar will go everywhere! For this reason I added some of the liquid at the same time as mixing the butter and icing sugar to avoid this.  Again, instead of using whole milk, I replaced this with lemon juice. I find that the recipe makes 9 cupcakes so I do a double quantity of the recipe.  Also I find that you only need to do one quantity of frosting (250g of icing sugar) to ice 18 cupcakes. I didn’t put any lemon zest in the frosting as this would be total overkill.  Lemon juice did the trick nicely instead.

To summarize the tweaks I made (taking into account the double quantities):

Sponge

  • zezt of 3 lemons
  • 120ml lemon juice
  • 120ml semi skimmed milk

Frosting

  • 25ml lemon juice rather than milk
  • No lemon zest

The verdict? I had quite a few taste testers at the cake swapping party and there were lots of yums and ooos.  I take this to be positive feedback. I also made a batch of these for my flatmate’s birthday last weekend and my cake connoisseurs thought the sponge was very moist and the icing lovely and lemony. Here’s to a successful tweaked recipe! Let me know how you get on trying the recipe out! Oh and what’s on the cake blog next week? A review of the new afternoon tea at the Wallace Restaurant – will it stack up? You’ll have to wait to find out…

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