Nat’s Birthday Bake!

I was really excited for this weekend. It’s my friend Natalie’s birthday soon and we wanted to do something a bit different. So I invited a few friends over to the KitchenMason kitchen to bake lots of yummy cake! YES!

First on the menu was the Ultimate Chocolate Cake from a post I did back in February. But this wasn’t enough for the likes of us ladies, oh no. On top of this, we also made a batch of lemon cupcakes… and a batch of  cherry chocolate chip cupcakes too!

Here is what you need to make both types of cupcake.

Lemon Cupcakes

Makes approx 12

  • 175g Unsalted Butter (Room temp!)
  • 175g Golden Caster Sugar
  • 3 Eggs (Room temp!)
  • 1 tbsp Lemon Juice
  • Finely Grated Zest of 1 Lemon
  • 175g Self Raising Flour, sieved

For the Lemon Buttercream Frosting

  • 200g Unsalted Butter (Room temp!)
  • 400g Icing Sugar
  • 1 tbsp Milk
  • 2 tbsp Lemon Juice
  • Yellow Food Colouring Gel

Preheat your oven to 200°C/fan 180°C and line a cupcake tin with cases.

Cream the butter and the sugar in a bowl with an electric hand mixer until light & fluffy.

Gradually beat in the eggs one by one then add the lemon zest & lemon juice.

Fold in the flour and divide the mix between the cases. Bake for 15-20 minutes turning half way. Test if ready with a skewer.

Leave in the tin for 5 minutes then place on a wire rack to cool completely.

For the frosting:

Cream the butter in a large bowl with an electric hand mixer. Blend the icing sugar in a quarter at a time, beat well after each addition.

Add the milk, the lemon juice and the food colouring then mix well until light and fluffy.

Pipe onto the cupcakes and decorate until your hearts content!

Cherry Chocolate Chip Cupcakes

Makes approx 12

  • 150g Unsalted Butter (Room Temp!)
  • 150g Golden Caster Sugar
  • 3 Eggs (Room Temp!)
  • 1 tbsp Cherry Soda Stream Syrup
  • 140g Self Raising Flour, sieved
  • 40g Cocoa Powder, sieved
  • 100g Chocolate, chopped

For the Frosting:

Preheat your oven to 200°C/fan 180°C and line a cupcake tin with cases.

Cream together the butter and the sugar in a large bowl until light and fluffy.

Add the eggs one at a time then sift in the flour and the cocoa powder.

Add the chocolate chunks and the cherry syrup. Mix until just incorporated and divide the mixtre between the cases.

Bake for 15 minutes, turning half way. Test with a skewer to make sure they’re cooked.

Leave in the tin for 5 minutes then place on a wire rack to cool completely.

For the Frosting:

Cream the butter in a large bowl with an electric hand mixer then add the icing sugar. Mix well.

Melt the chocolate in a bowl over simmering water then mix into the butter and sugar.

Add the milk and the cherry syrup, mix until light and fluffy.

Pipe onto the cupcakes and commence decorating!

It really was such a fun day. Great cakes, great wine and great company! Here are a selection of pics from the day to feast your eyes on. Enjoy!

Nat’s ultimate chocolate birthday cake

The girlees hard at work!

One of the many beautiful cupcakes that were made

Look at the concentration!

The fruits of our labour. Look how pretty!

The birthday girl and the cutting of the cake. Look at the joy on that face haha!

This is Jim. Chocolate covered Jim. I think he liked the cake haha!

Hope you enjoyed this weeks post my lovelies!

Enjoy the rest of your lazy Sunday and I’ll catch you all next time.

Miss KitchenMason

2 comments on “Nat’s Birthday Bake!

  1. Natalie says:

    Em, that choc cake was unreal! I just ate another slice, some pieces were stashed away and no one took them. Lucky me 😛
    Thanks for a lovely day and all the great fooood. NOM! xx

  2. Haha you’re welcome Nat! Glad you enjoyed it as much as I did 🙂 I think if it's possible, that chocolate cake was even better than I remember it being, Yum!

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