Wednesday, 11 August 2010
I modified this recipe from various cupcake recipes on the web and a Deliah recipe for lemon curd. I thought I was being terribly original with the curd suprise idea, but then found it in a relatively recent baking book so I guess not!
Ingredients: (Makes 12 cupcakes at approx 300 cals each!)
160g Caster Sugar
175g Icing Sugar
150g Plain Flour
1/2 tsp Baking Powder
Preheat oven to 180*C
Cream together 125g caster sugar and 125g butter. Add zest of half a lemon and 2 eggs. Add 150g sifted plain flour and 1/2 tsp baking powder. Divide into 12 cupcake cases and bake 7-10 mins til just golden.
For orange curd: whisk juice of 1/2 orange with 1 egg and pour over 35g sifted caster sugar and the zest of 1/2 orange. Place in a bain marie and add 25g butter in chunks. Stir til curd thickens (about 20 mins) then allow to cool.
When cupcakes have cooled, slice the top off, scoop a small amount of sponge out and replace with a dollop of orange curd. Replace the lid and allow to set slightly before icing.
For the icing:
cream 75g of butter and add 175g sifted icing sugar and 1/2 a lemons zest. Add as much lemon juice as it takes to mix the icing to a good spreading consistency.
Spread icing on each cupcake and decorate as required.