Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon Curd Cupcakes September 9, 2012

 

These are lovely, sweet and tangy at the same time.

 

Ingredients for the cupcakes

 

110g/4 oz butter

125g/4 1/2 oz sugar

1/2 tsp vanilla extract

2 eggs

zest of 1 lemon

175g/6 oz plain flour

2 tsp baking powder

100ml/3 1/2 oz plain or vanilla yoghurt

 

For the frosting

110g/4 oz butter

250g/9oz icing sugar

100g/3 1/2 oz lemon curd

 

To decorate

4 Tbsp lemon curd

 

Method

 

Preheat the oven to 180C/gas mark 4. Line a 12 hole muffin tin with paper cases. Beat the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and vanilla.

Sift in the flour and baking powder, then gently fold into the mixture along with the yoghurt until well combined.

Divide the mixture between the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes before placing on a wire rack to cool completely.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth and creamy. Beat in the lemon curd until well blended. Spoon the frosting into a piping bag fitted with a plain nozzle, then pipe the frosting in swirls on top of the cakes. Place a small amount of lemon curd on top of the frosting to finish.

 

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