The Quilt Shop Lemon Curd Cupcakes




125gm butter, room temperature

3/4 cup caster sugar

2 teaspoons lemon rind

2 eggs

1 cup self raising flour

1 cup plain flour

1/2 cup milk


Lemon Curd


2 teaspoons cornflour

1 tablespoon water

 3/4 cup caster sugar

125gm unsalted butter, chopped

1/2 cup lemon juice, strained

 4 eggs, lightly beaten               






1.  Lemon Curd: In a small jug blend cornflour and water until smooth. In a saucepan combine      sugar, butter, juice, eggs and cornflour mixture. Stir constantly on a medium heat for                  5-10 minutes until mixture just comes to the boil. Reduce heat to low and simmer for                  1 minute. Transfer to a heatproof bowl and cover surface with plastic wrap to prevent a skin      from forming. Cool, then chill for 3 hours or overnight until thick and cold.


2.  Preheat oven to 180/160 fan forced. Line a 12 1/2 cup muffin pan tray with paper cases.


3.  Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and                  creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk, in      alternating batches, until just combined. Half fill paper cases with mixture. Create a well and      fill with 1 1/2 - 2 teaspoons of lemon curd. Use the remaining mixture to completely cover          the curd. 


4.  Bake for 20 minutes. Eat while warm as they are delicous!!!!!!



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