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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