Lemon Curd Cupcake

• Vegetarian

• Produce

  • 1/2 Lemon, Zest of

• Refrigerated

  • 2 Eggs, medium

• Condiments

  • 5 1/3 tbsp Lemon curd
  • 1 tsp Lemon juice

• Baking & Spices

  • 113 g Caster sugar
  • 170 g Icing sugar
  • 113 g Self raising flour

• Dairy

  • 198 g Butter, unsalted

Found on corianderqueen.com

Description

Ingredients

• 113g (4oz) Caster Sugar
• 113g (4oz) Unsalted Butter
• 113g (4oz) Self Raising Flour
• 2 Medium Eggs
• Zest of half a lemon
• Roughly 5 - 6 tablespoons of Lemon Curd
• 170g (6oz) Icing Sugar
• 1 Teaspoon of Lemon Juice
• 85g (3oz) Unsalted Butter
• Teaspoon of lemon curd

Directions

• Preheat the oven to 180C and place cupcake cases into a 12 cupcake tin.
• Cream together the butter and caster sugar until light and fluffy.
• Add the lemon zest, and one of the eggs along with a tablespoon of the flour, and whisk until combined.
• Whisk in the second egg then fold in the flour until combined.
• Spoon the mixture into the cake cases and bake for 12-15 minutes until well risen, golden and springy to the touch.
• Place on a wire rack to cool.
• Once cooled, using a knife score a circle about an inch across into the surface of each cupcake, then gently lift with a metal spoon. Cut each of these little circles in half to form your wings.
• Beat together the icing sugar, butter, lemon juice and lemon curd until well combined and smooth.
• Place your icing nozzle into the tip of the icing bag, and spoon in the icing mixture.
• Push the icing down into the nozzle, and twist the top if the bag.
• Spoon about ½ a teaspoon of lemon curd into the hole on the top of each cake.
• Top with a piped swirl of buttercream, and then attach a wing to each side of the icing swirl.
• Dust with icing sugar and enjoy!