We are well into January now and I am well into another year of ignoring everything about ‘clean eating’ and ‘detox’, as we all know how garbage that is. I won’t get into it here. The year even started with a Lemon Meringue Pie sat in the fridge waiting for us. It was Maddie’s Birthday on NYE, and Lemon Meringue Pie is her favourite dessert. I’ve been putting off making it for a long time, as (admission) I’ve never made meringue. Couple that with never having made curd either and it all seemed a bit daunting. But, for her Birthday, I was determined to make it, even if I failed in a a blaze of glory and bad meringue.
What’s this? No updates for weeks and then two in the space of a few days? I’m flat out spoiling you all. Especially as these are my addition to last week’s National Cupcake Week celebrations. They were also a chance for me to test out the new slate cake stand that I got a couple of weeks ago. I obviously needed one for all those times I present my bakes in public (oh… wait). Having said that however I’m thinking about getting involved in next month’s Iron Cupcake Leeds event (the theme is death by chocolate and I’ve got a few ideas nestled in the back of my mind).
Anyway, enough of that waffle. I was trying to decide what to make last week and had a couple of thoughts when Kirsty piped up and asked for something lemony. It wasn’t long since I’d made my Mini Lime Drizzle Loaves so I decided to opt for something away from the standard drizzle. A simple lemon cupcake just felt a bit too plain so why not put some Lemon Curd in the middle? It adds that extra dimension to something already refreshing and full of flavour. Plus, for those not expecting it it’s a wonderful surprise to find a gooey filling.
This was also a chance for me to practise my frosting, which, if I’m being honest is not one of my stronger points (presentation-wise that is, it always tastes pretty damn good). The cakes use a simple recipe similar to that you’d use for a lemon drizzle loaf.
- 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.