Lemon Curd Cupcakes with Lemon Frosting
Prep time:
Cook time:
Total time:
Serves: 24 Cakes
- 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)
- Preheat the oven to 170°C(150°C fan)
- Cream the sugar, eggs and lemon zest together, beating well to get the sugar properly combined.
- 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.
- Pour in the milk and Vanilla. While this is mixing over a low-mid speed melt the butter.
- Add the butter and mix until well combined. Scrape around the sides if you need.
- Line a cupcake tray and fill each case about ¾ full.
- 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.
- Bake for between 15-20 minutes.
- Remove from the oven, leaving in the tray for a few minutes before transferring to a wire rack to cool completely.
- Once the cakes have cooled, start preparing the icing. Beat the butter until it’s soft.
- Add in the icing sugar and beat until it’s well combined.
- 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.
- 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/
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