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