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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
Line a 12 hole muffin tray with muffin cases and preheat the oven to 180C/gas mark 4.
2
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mixing well after each one.
3
Combine the milk, lemon juice, and sour cream in to a jug and mix well.
4
Sift both the flours in to one bowl and mix together.
5
Add alternate amounts of flour and lemon flavoured milk to the creamed butter, mixing well after each time. Once all the flour and milk is added, mix in the lemon zest and beat well.
6
Spoon the mixture in to the muffin cases, about 2/3 full. Place in the middle of the oven for 25 minutes.
7
To test if the cupcakes are ready insert the Pokey Tool in to one cupcakes, it will come out clean if they are ready.
8
Once ready, leave the cupcakes to cool completely on a wire rack. When completely cool cut out a small hole in the top of each cupcake - using a piping bag fill each hole with lemon curd.
9
Make your meringue topping by beating 4 egg whites together with an electric whisk until soft peaks form. Slowly add the sugar and beat well until the meringue has a glossy sheen.
10
Reduce the oven temperature to 160C/gas mark 3. Top your cupcakes with the meringue mixture either by using a piping bag or a palette knife to spread the mixture on. Place on a lined baking tray and return to the oven for 15 minutes.
11
Leave to cool and then ENJOY!!