Delicious zingy lemon cupcakes with a lemon surprise in the centre!
Ingredients (makes 14 Cupcakes)
- 125g Butter, softened
- 125g Caster sugar
- 2 Eggs
- 100g Self raising flour
- 2 TBS Milk
- 2 Lemons
- 1/2 -3/4 cup Lemon curd
- 175g Butter at room temperate
- 300g Icing sugar
- Lemon zest & juice (optional) add to personal taste
Method
- Cream the butter and sugar together until light and fluffy
- Add the eggs, flour, milk and the zest of the two lemons and a little squeeze of juice. Mix together until smooth and well combined
- Spoon mixture into cupcake cases being careful to not over fill
- Bake in a 160 degree oven for 12-18 minutes until light golden in colour and cooked through. Allow to cool completely
- Make the icing by whisking the butter in a bowl, and gradually adding in the icing sugar until incorporated. If wanting to add the lemon zest and juice, add these in now.
- When the cakes are cooled, carefully with a small knife, cut a small hole in the top of each of the cakes, and remove the piece to create a small divot.
- Place some of the lemon curd in each of the holes, then gently replace the lid.
- Pipe the icing on top of the cakes, covering the hole. Decorate how you wish!
Notes
These are best eaten within a couple of days. Keeping them in the fridge will change the texture from light and fluffy to more dense - but they're yum like this too!
7:50 pm
2:29 pm
10:36 am
9:48 am
12:04 pm
1:17 pm
9:53 am
12:19 pm
11:52 am
9:40 am
8:37 am
9:37 pm
9:26 pm
8:33 pm
8:28 pm
8:16 pm
10:49 pm
6:17 pm
9:36 pm
11:27 pm
To post a review/comment please join us or login so we can allocate your points.