Recipe adapted from Ann Nicol Cupcakes & Muffins
Lemon Cupcake ingredients
125 gm caster sugar
125g unsalted butter softened - original soft tub margarine
2 medium eggs
125 g self raising flour
1/2 tsp baking powder
1 tsp lemon juice
I also added lemon zest 1/2 tsp
I also added a tablespoon of milk.
Preheat the oven to 190 deg celcius
Line the muffin tray with 12 paper cases.
Place all the cupcake ingredients in a large bowl and beat with an electric mixer for about 2 minutes until smooth.
Bake at about 18 minutes until firm risen and golden. Let sit in muffin tray about 1 minute and remove onto the wire rack to cool.
Make the lemon curd and spread on cupcakes when the lemon curd is cooled.
Top with some mixed fruit.
Lemon curd recipe from Joyofbaking.com.
Lemon Curd ingredients
3 large eggs - beaten
3/4 cup or 150gm granulated white sugar (I used caster sugar)
1/3 cup or 80ml fresh lemon juice (2 lemons)
56 grams unsalted butter at room temperature - cut into cubes
1 tablespoon lemon zest
Place a stainless steel bowl over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice till blended.
Whisk constantly to prevent curdling of the eggs, until mixture becomes pale in colour and quite thick. About 10 minutes.
Remove form heat and pour through a fine strainer to remove any lumps.
Put in the cut butter and whisk with spatula till butter melted. Add in the lemon zest and cover the surface of the lemon curd to prevent a skin from forming.
When cooled, use it to spread.
There will be balance of lemon curd. I used it to spread on another batch of cupcakes and put fondant flowers on them.
The balance lemon curd can be kept in the fridge up to a week. You can use them to make fruit tarts.
I also have used the remaining lemon curd to use as filling on sweet pastry cookies. Please read my next post.