Lemon Curd Cupcakes with Lemon Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 24 Cakes
 
Ingredients
  • For the cupcakes:
  • 320g caster sugar
  • 2 Large Free Range eggs
  • 250ml semi skimmed milk
  • 1 tsp vanilla
  • 200g butter, melted
  • 1½ tsp baking powder
  • 350g plain flour
  • zest of 2 lemons
  • For the filling:
  • 1 Jar Lemon Curd
  • For the Frosting:
  • 500g icing sugar
  • 120g unsalted butter
  • 30ml fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons milk (if you want thicker icing, use cream)
Instructions
  1. Preheat the oven to 170°C(150°C fan)
  2. Cream the sugar, eggs and lemon zest together, beating well to get the sugar properly combined.
  3. Mix together the flour and baking powder. Slowly add the mixture to the wet ingredients with the mixer on a low speed. Slowly increasing the speed.
  4. Pour in the milk and Vanilla. While this is mixing over a low-mid speed melt the butter.
  5. Add the butter and mix until well combined. Scrape around the sides if you need.
  6. Line a cupcake tray and fill each case about ¾ full.
  7. Put a good dollop of lemon curd in the center of each filled case. Judge this by eye and on your own preference of filling.
  8. Bake for between 15-20 minutes.
  9. Remove from the oven, leaving in the tray for a few minutes before transferring to a wire rack to cool completely.
  10. Once the cakes have cooled, start preparing the icing. Beat the butter until it’s soft.
  11. Add in the icing sugar and beat until it’s well combined.
  12. Add in the juice and zest beating well again. Lastly add in the milk (or cream). Beat until well combined and it forms stiff peaks.
  13. Pipe the frosting onto the cakes in any pattern you choose.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/uncategorized/lemon-curd-cupcakes-lemon-frosting/