Lemon Curd Cupcakes

I had a new baking book for Christmas, the Hummingbird Bakery Home Sweet Home. There’s lots of yummy recipes in here for me to have a go at. I believe they tend to be American style bakes.

But this week I decided to adapt a Hummingbird recipe as I had some lemon curd to use up (I know…get me, changing recipes to suit 😉 ). This isn’t actually my favourite recipe for cupcakes but it turns out pretty well.

What you’ll need:

For the cupcakeIMG_1773

120g plain flour
150g caster sugar
1½  teaspoons baking powder
2 tablespoons grated lemon zest
40g unsalted butter (at room temperature)
120 ml whole milk
1 egg
Some lemon curd if you want to follow what I did

For the frosting

250g icing sugar (sifted)
80g unsalted butter (at room temperature)
2 tablespoons grated lemon zest
Few drops of whole milk

What you do:

Preheat your oven to 180°c and prepare your muffin tin with paper cases. I got 9 from these ingredients.

Prepare the lemon zest and then add this to a bowl with the flour, sugar, baking powder, butter and egg.

Beat for 2 minutes with electric whisk or free-standing mixer. At this point, I added in the milk little by little to ensure a good consistency.

Share the mixture between the cases; it’s a good idea to make sure they’re level, so you get nice level cupcakes (not a little lopsided like mine).

Lemon Curd Cupcakes

Bake for approx 20-25 minutes until golden brown and leave to cool on a wire rack.

When the cakes are cool, scoop out a small amount of the middle and fill with lemon curd (what you do with the middles is up to you….eat them yay!!)

Then mix up some butter icing; add the icing sugar, butter and lemon zest and beat, adding the milk a little at a time.

Lemon Curd Cupcake

Lemon Curd Cupcakes

 

Now decorate, you can either use a spatula to spread your icing on and shape or use an icing bag etc. In last week’s baking blog for Vanilla Cupcakes I’d mentioned about being unsure of where to start when icing the cakes, this week I started on the outside of the cake (edge of the paper case) and worked inwards; this is the way to do it!!!

 

I finished them off with some citrus sprinkles but you could use some grated lemon zest.

Lemon Curd Cupcakes

The sponge was light and moist and with the added lemon curd surprise in the middle made for a tasty treat with a cuppa 🙂

 

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4 thoughts on “Lemon Curd Cupcakes

  1. Claire | Art and Soul says:

    These look lovely. And check out the mixer in action!
    I choose recipes all the time to use up ingredients. At the moment I’m pondering how to use up a load of peanut butter (probably cookies) and a jar of jam my mum made over 2 years ago (still in excellent condition, thinking of bakewell tray bake). 🙂

    Liked by 1 person

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