lemon curd cupcakes
Ingredients
1½ cups self-raising flour, sifted
¾ cup Chelsea Caster Sugar
125g butter, softened
2 tsp freshly grated lemon zest
2 eggs, beaten
½ cup milk
1 cup lemon curd
Grated white chocolate, candied lemon zest to decorate
Lemon Buttercream
150g butter, softened
2 cups Chelsea Icing Sugar
1-2 Tbsp lemon juice
1-2 Tbsp hot water
Candied Lemon Zest (optional)
Zest 1 lemon
½ cup Chelsea White Sugar
½ cup water
Method
Preheat the oven to 175°C on fan-bake. Line a 12-hole muffin pan with cupcake cases.
In the bowl of an electric beater, place the sifted flour, Chelsea Caster Sugar, softened butter, lemon zest, eggs and
milk and beat on a low speed for 2 minutes until combined. Increase the speed and beat for a further 2 minutes until fluffy and smooth.
Quarter-fill each case with the mixture and make a small well in the centre. Fill the well with a teaspoonful of the lemon curd and cover with more of the cupcake mixture so the cases are three-quarters full.
Bake for 15-18 minutes until golden, puffed and spongy to the touch.
By Chelsea Sugar
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