Lemon curd cupcakes recipe

Tangy, sprinkle-topped cupcakes to serve at your next tea and cake soiree from the award-winning espresso bar Tea Hee

Ingredients

  • 120g plain flour
  • 150g caster sugar
  • 1½ tsp baking powder
  • 40g unsalted butter at room temperature
  • 120ml milk
  • 1 egg beaten
  • A jar of good lemon curd

For the frosting

  • 250g icing sugar
  • 80g unsalted butter at room temperature
  • 25ml milk
  • A few drops of yellow food colouring

METHOD

How to make lemon curd cupcakes

1. Pre heat the oven to 160°C, and line a bun tin with paper cases.

2. In a food processor combine the flour, sugar, baking powder and butter to fine breadcrumb consistency. While beating the mixture at a medium, speed pour in the milk and beaten egg. Beat until you have a smooth batter. Fill your bun cases a half to a third full with the cake mixture and bake for 20 to 25 minutes.

3. When the cakes are ready, make a hollow in the centre of each bun with a teaspoon and spoon in a dollop of lemon curd.

4. For the frosting, get a large bowl and beat together the icing sugar and butter slowly, adding the milk and food colouring. You can add a tablespoon of lemon curd to the mixture if desired. Spread a generous layer of frosting over each cup cake and decorate with a handful of hundreds and thousands for that extra colourful touch.

©Tea Hee
Photography Copyright © 2009 Victoria Harley

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