Lemon Sherbet Cupcakes for Dumbeldore

Well I’m not quite ‘doing ‘ Halloween as you would quite expect 😂😂

But I have provided you with now two Harry Potter Inspired recipes for a Potter Afternoon Tea

The other being the Treacle Scones from two weeks ago https://clarescauldron.com/2020/09/19/treacle-scones-fit-for-harry-potter/

When SJ at The Wellbeing Lounge enlightened me that she wanted ‘to do ‘ a Harry Potter Gluten Free and Vegan Afternoon Tea , Lemon Sherbet Cupcakes where mentioned !!

Let the Theatre begin !!! Well there has to be ‘Magical’

This is The Cauldron !!

So we have a Cupcake of Lemontastic proportion

( Oooh that covers Spring next year too…I’m in advance 🙊🙊🙊)

Beautifully lemony, a lemon curd that pulls all the punches and a Lemon Ermine Frosting that hits the spot !!

But the magic is with the Lemon Sherbet Sprinkle….

Homemade Sherbet, so you know its Gluten Free, and Vegan with no possible contaminants

The secret to the lemon flavour on this is Real Foods Lemon Vegan Jelly Crystals….total winner

https://www.realfoods.co.uk/product/9308/lemon-jelly-crystals

and don’t be worried at the term citric acid its harmless really 😂😂

So let the theatre and taste sensation begin😍😍😍😍

Sherbet Lemon Cupcakes

Servings: 10/12
Print

Lemony Cupcakes with Lemon Vegan Curd , Topped with Lemon Ermine Frosting and a Little Lemon Sherbet GF, DF, V

This recipe will make 10 to 12 Cupcakes, muffin tins vary slightly inside so best err on the side of caution at 10 and if you are lucky you will get a couple of bonus bakes Do not be tempted to take these out early, they are a moist cupcake that will tolerate a little longer in the oven if you are unsure
I advise to make the lemon curd the day before and the Ermine Pudding Base

Ingredients

275g Gluten Free Flour ( Dove Farm UK or Pilsbury US cup for Cup)
2 tsp Baking Powder
1/2 tsp Xanthan Gum ( omit if your blend contains it )
225g Caster Sugar
200ml Oil of Choice ( I used Sunflower for these)
200ml Dairy Free Milk ( Soya or Rice for me. Avoid Nut its to over powering )
1 tsp Vanilla Extract
1 tbsp Fresh Lemon Juice
1 Tbsp of Finely grated Lemon Zest
1 Lemons Grated if you want ‘Bitty Curd ‘
25 g Cornflour/ Cornstarch
50 ml water
80 ml Lemon juice….. Fresh not that bottled stuff 😐
100 g Granulated Sugar
30 ml Dairy Free Milk, i use Soy
30 g Vegan Butter
Pinch of Turmeric (Optional )

——– —–Lemon Frosting

35 g Gluten free Flour blend as used for your cake
110 g Granulated sugar
175 ml / g Dairy free Milk, I advise Rice milk always but that’s up to you
50 ml Fresh Lemon Juice
2 lemons finely zested
110 g Vegan Butter, I use Pure Dairy Free or Stork Block depending on what I have in . Earth Balance will be the US alternative
90 g Shortening, I use Trex, Hi Ratio is the best US wise.
1/ 2 tsp Turmeric Powder
Star Sprinkles ( Optional )
10 / 12 Vegan Gluten Free Lemon Sherbet Sweets ( I used Aldi ) Optional

—— ——-Lemon Sherbet

3 tsp citric acid
6 tbsp icing sugar
85 tbsp vegan Lemon jelly crystals ( I used Real Foods )
3 tsp baking soda

Directions

Preheat the oven to 160 C Convection / 180 C / 350 F
Place cupcake Liners in a 12 hole muffin tin
Place the Caster Sugar and Lemon Zest in a bowl and rub the lemon into the sugar with your finger tips set aside

Add the lemon juice to the milk, stir and set aside to curdle

Sift the Flour, Sugar Baking Powder and Xanthan Gum ( if using ) into a Bowl

In a separate jug or bowl combine the Curdled Milk, Oil and Vanilla extract with a whisk to combine
Add the wet ingredients to the dry ones and whisk until the batter is smooth, this can be done in a stand mixer if required on medium speed

Spoon or using a cookie scoop place the batter into the cupcake cases. Only 3/4 full, these babies rise !!!!!!!
Bake for 20 minutes until well risen and firm to touch or a toothpick or cake tester comes out clean.
Leave to cool in the tin for 5 minutes then transfer onto a wire rack to cool for one hour before filling and frosting

Follow directions for curd recipe here

https://clarescauldron.com/2019/08/03/intolerant-citrus-curd/

Follow directions for Frosting here,

https://clarescauldron.com/2019/07/27/best-intolerance-frosting-ever-well-today-%f0%9f%98%82/

But combine the milk , lemon juice and zest together to replace the original plain milk and adding turmeric powder at the end of the process and mixing in til uniform in colour

Mix all ingredients for Lemon Sherbet in a bowl and store in an airtight container , for theatre later 😂😂
When every thing is cool , core the cupcakes with a cupcake corer or pairing knife and fill with curd

Frost the tops , with what ever design you want apply sprinkles if using
Add Lemon Sherbet Sweet
Serve with a side of sherbet or sprinkle on serving as it looses its potency when it gets damp
Store in an airtight container for 3 days on counter top or 5 days in fridge ( take out and bring to room temperature before serving )
Watch their faces and enjoy !!!!

So there you go……..yes Ive pointed you in the direction of some other recipes on the blog

Otherwise it would have been a mammoth recipe to type up and you may have nodded off before the end 😜😜

These cupcakes have been well received and gone down a treat

A cupcake with an element of surprise, something a little different and a little fun in the current climate

So give it a go….you wont regret it !!!

Now for some pics to make you want too 🙊🙊🙊🙊

Plain and simple….but do you really want that 😂😂😂

No you don’t …you want that little bit of zing !!!!

Hope you enjoyed the post…..I really enjoyed making something a little magical….just that one small element of sherbet changed the whole dimension of this cupcake 😍😍😍😍😍

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