I have finally made a lovely lemony cupcake! And for once I didn’t go straight to Pinterest or Martha Stewart to find a recipe! I used what I had at home and used previous recipes that work for me and just added my lemon curd.
So there is 3 parts to this- No.1 The Lemon Curd No.2 The Vanilla Cupcake and No .3 The Vanilla buttercream
As it is Easter they are decorated with mini eggs and easter eggs.
The Lemon Curd
Little bit of a disaster when my new glass bowl cracked and I had to start again 😦
Zest of 2 lemons
Juice of 2 lemons
2 egg yolks
100g caster sugar
2.5 tbsps cornflour
2 tbsp water
In a saucepan add the butter, water, lemon juice and lemon zest.
Heat until melted.
Mix the cornflour and 2 tbsp water.
Whisk the egg yolk and caster sugar together.
Add the cornflour water mixture to the lemon.
Whisk egg mixture into the saucepan mixture bit by bit.
Pop saucepan back on to boil until sauce thickens.
The Vanilla Cupcake
1 cup plain flour
2/3 cup caster sugar
1 ½ tsp baking powder
pinch of salt
less than 1/4 cup butter
2 egg whites
¼tsp vanilla extract
Preheat the oven to 170°C.
Put the flour, sugar, baking powder, salt and butter in a bowl and mix until everything is combined.
Pour in the milk and beat until incorporated.
Whisk in the egg, vanilla extract.
Mix for until the mixture is smooth.
Spoon the mixture into the paper cases (2 TBSP per case).
Add a 1/2 tsp of lemon curd to each cupcake and swirl.
Bake in the preheated oven for 20–25 minutes.
Take out and chill for 1 hour.
The Vanilla frosting with lemon Curd
2 cups icing sugar, sifted
2x less than 1/4 cup unsalted butter, at room temperature
1-2 tsp lemon curd
Beat butter alone first, then add icing sugar.
Then add the other ingredients.
Beat until thoroughly combined.
Beat lemon curd separately also to loosen up.
In a piping bag add lemon curd on one side using a knife and add the buttercream on the other side, again using a knife. Try not to mix the 2 so that you can get a 2 tone frosting.
Pipe onto cooled cupcakes and decorate with easter treats.