Lemon Curd Cupcakes
Over a year ago
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Ingredients
- 225g Self Raising Flour. sifted
- 175g Unsalted butter. softened
- 110g Caster Sugar
- 3 Large eggs beaten
- ½ jar Lemon Curd
- Equal Quantity Granulated Sugar
- Equal Quantity Lemon Juice
Accompaniment
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Method
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1
Pre-heat oven to 140 C (Fan 130)
In a food processor, add flour, butter and sugar and mix. Whilst machine is running add eggs, one at a time, into funnel. Finally add the lemon curd, mix into a smooth batter, avoid over-mixing.
To hand mix, add flour, butter and sugar and mix. Then eggs, one at a time, beating as you go. Finally add lemon curd, giving a final mix.
Pour into large paper Muffin cases. The cake is very crumbly so it's unlikely that you'd get them out if you didn't use some sort of case. Fill quite high.
Put into pre-heated oven for 35 minutes. Check - if springing back they're done. If not, back in oven for 5 mins.
Mix lemon juice and granulated sugar. While the cakes are still warm, make a couple of small holes with a skewer in them and pour a small amount of topping over each cupcake.
Leave to cool.
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