Lemon Curd Cupcakes

So, taking from the awesomeness that was the strawberry jam cupcake, I decided lemon curd would be an equally good flavour for these – and hey, meringue based icing and lemon? You know it makes sense. It also happened that Father’s Day was coming up, and my dad likes lemon a lot, so there it was. 

 

I have to say I actually preferred the lemon version of these to the strawberry – like my father, I am a fan of lemon cake, and somehow the strawberry version just felt a little too sticky and sweet. These had a nice lemony kick to them, and I think the only thing I would change next time I make them is to put lemon zest in the cake, as the flavour of the curd was only really prominent in the icing. 

Here’s the recipe! 

100g unsalted butter
125g caster sugar
2 eggs
150g self-raising flour
1 tsp vanilla extract
2 tbsp natural yoghurt
50g lemon curd

And for the icing you will need:
2 large egg whites
150g caster sugar
175g unsalted butter
3 tbsp lemon curd
1 tsp vanilla extract

1. Preheat your oven to 170C, fill a cupcake tray with 12 paper cases.

2. Cream the butter and sugar together, then mix in the eggs one by one, then add the flour. Mix in the yoghurt, vanilla and lemon curd until just combined.

3. Fill the cases about three-quarters full, and bake for 15 minutes until springy on top (mine needed more like 20 because they were still a bit doughy).

4. For the icing: Place a bowl over a pan of barely simmering water, put the egg whites and caster sugar in, and whisk for about 10 minutes. After a while the sugar will dissolve, and the syrup will feel completely smooth and without grains.

5. While the syrup is still warm, remove it from the heat and whisk until you get fluffy peaks in your meringue and the mixture has cooled. Do not begin to add the butter until the mixture is completely cool.

6. Whisk in chunks of the softened butter a few at a time. Add the lemon curd and vanilla extract. Spoon onto cakes once cool. Enjoy!

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2 thoughts on “Lemon Curd Cupcakes

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