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Lemon Curd Cupcakes

Drizzled Lemon Curd Cupcakes


  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 12 1x
Scale

Ingredients

  • 130g (4½oz) self-raising flour
  • 130g (4½oz) caster sugar
  • 130g (4½oz) butter or margarine
  • 2.5ml (½ tsp) baking powder
  • 2 large eggs
  • 12 fresh lemons
  • 125g (4½oz) unsalted butter
  • 250g (9oz) icing sugar
  • Lemon curd
  • Candied peel (optional)

Instructions

  1. Preheat oven to 175°C/350°F/gas mark 4 and place appropriate number of muffin cases in a muffin tray.
  2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour.
  3. Measure out flour into a separate bowl and add the baking powder. Gently stir together.
  4. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
  5. Grate the outside of the lemon with a zester and squeeze approximately 10ml (2 tsp) of juice from the lemon.
  6. Gently fold in the remaining flour, zest and lemon juice.
  7. Scoop mixture into cupcake cases, about half full. An ice cream scoop is very handy for doing this.
  8. Place the mixture in the oven for approximately 15-20 minutes. Check after 15 minutes to see if cooked. Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
  9. Leave cakes to cool on a wire rack.
  10. For the butter icing soften the butter.
  11. Carefully add icing sugar to avoid clouds of icing dust.
  12. Mix until fully incorporated and butter icing becomes whiter. You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed.
  13. Optional, add a little lemon essence or fresh squeezed lemon juice to the mixture to give it an extra “zing”.
  14. Make little wells in the top of each cupcake using an apple corer and fill with lemon curd.
  15. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  16. Decorate with drizzles of lemon curd, sugar crystal sprinkles and some candied peel.

Notes

  • The temperature varies in each oven so you may need to make your oven slightly hotter or cooler when preheating.
  • When make smaller batches of cupcakes, it’s better to mix smaller mixes by hand, but for larger quantities a food mixer is easier to use.
  • If you’d like to soften butter, it works well to microwave it in 10 second bursts, checking each time to see if butter is softening.
  • Add more zest if you want a really lemony flavour.

Nutrition

  • Serving Size: 1 serving
  • Calories: 276
  • Sugar: 34.1 g
  • Sodium: 90 mg
  • Fat: 10.4 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 45.2 g
  • Protein: 2.5 g
  • Cholesterol: 58 mg