Makes 12 cakes
Ingredients
187g Butter
187g Caster sugar
187g Self Raising Flour
3 Eggs
3Tbs Milk
Zest of 1 lemon
Lemon Curd
187g Caster sugar
187g Self Raising Flour
3 Eggs
3Tbs Milk
Zest of 1 lemon
Lemon Curd
Preheat the oven to 180°c
Cream together the butter and sugar
Beat in the eggs 1 at a time adding a little flour each time to prevent it spliting
Mix in the milk, lemon zest and flour
Divide between 12 cupcake case's
Bake in the oven for 20 mins or till a skewer comes out clean
Cream together the butter and sugar
Beat in the eggs 1 at a time adding a little flour each time to prevent it spliting
Mix in the milk, lemon zest and flour
Divide between 12 cupcake case's
Bake in the oven for 20 mins or till a skewer comes out clean
Once cooled remove a small piece in the centre of each cupcake and fill with lemon curd and replace the bit you removed
Icing (from The Pink Whisk)
Ingredients:
70g butter, softened
200g cream cheese
400g icing sugar sifted
A few drops of lemon juice
The cream cheese needs to be cold, chilled in the fridge and kept there until you need it.
Drain off the liquid from the pack and discard it.
Drain off the liquid from the pack and discard it.
Beat the butter so it is super soft and ready to go, if it isn’t soft enough let it warm up a bit . If you use it still too cold you’ll never get it to combine in the next stage, leaving you with flecks of infuriating butter!
Add the cream cheese, lemon juice and beat them together until combined. Don’t over beat it (that’s important) – cream cheese loosens and becomes more liquidy the more you beat it so less is best.
Pipe on to the cup cakes
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