Lemon Curd cupcakes

I have been hopeless about writing my blog in the past few months.  We are finally back from a lovely few weeks walking in France and spending time with family in the UK. 

I have been in a baking mood recently, despite not eating what I bake, I love the simplicity of making cupcakes and then the creativity involved in decorating them.  We had a glut of limes on our tree so I actually substituted limes for lemons!

Lemon curd Cupcakes:

40g butter-at room temp.

140 g castor sugar

120 g plain flour

1 ½ tsp baking powder

1 egg

110 ml milk

2 tbsp grated lemon zest

For the Lemon Curd

Juice and grated zest of 2 lemons

200g castor sugar

100g unsalted butter

4 eggs, beaten

For the icing

175g icing sugar

1 tbsp lemon juice

Flowers to decorate-primroses and crocuses are edible

First make the lemon curd-there will be left overs which can be put in dry, warm, sterilised jars and kept in the fridge for 2 weeks (granny ate all mine thickly spread onto home made bread!).  Put the lemon juice and zest in a heavy based saucepan, add the sugar and dissolve over a low heat.  Add the butter and stir until melted.  Add the beaten eggs, and stir until the mixture thickens.  Spoon the mixture into a bowl and allow to cool (it will thicken further as it cools).

Pre-heat the oven to 170 degrees, set out a couple of muffin trays and put a paper cupcake case in each hole.

Now make the cake mixture.  Put the butter, sugar, flour and baking powder in the bowl of an electric mixer or food processor, and mix until you get the consistency of bread crumbs.  Transfer to a large mixing bowl.

In a separate bowl beat together the egg, milk and lemon zest.  Add bit by bit to the flour mixture until it is fully incorporated, but don’t over mix.

Spoon the mixture into the paper cases until a third full.  Put a teaspoonful of lemon curd on top, then cover with another dollop of cake mixture.  The cases should be about 2/3rds full. Bake for 20-25 mins, until the cakes are golden and the tops spring back when touched.  Take them out of the tray and leave to cool on a rack.

To make the icing, sift the sugar into a bowl.  Add the lemon juice and 1 tbsp. warm water.  You want a thick so if it appears to be too runny, just add a bit more icing sugar.

Spread a good spoonful of icing all over the top.  You can decorate with grated lemon zest or primroses which are edible.  I used geranium flowers.