Lemon Curd Cupcakes

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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 😦

Ingredients

Zest of 2 lemons

Juice of 2 lemons

100ml water

90g butter

2 egg yolks

100g caster sugar

2.5 tbsps cornflour

2 tbsp water

Method

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.

Set aside.

The Vanilla Cupcake

Ingredients

Lemon Curd

1 cup plain flour

2/3 cup caster sugar

1 ½ tsp baking powder

pinch of salt

less than 1/4 cup butter

120ml milk

2 egg whites

¼tsp vanilla extract

Method

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

Ingredients

Lemon  Curd

2 cups icing sugar, sifted

2x less than 1/4 cup unsalted butter, at room temperature

1-2 tsp lemon curd

Method

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.

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