| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 cup Thickened Cream
- 1 cup Caster Sugar
- 2 Eggs lightly beaten
- 1 1/2 cups Self Raising Flour
- 1 Lemon Juice finely grated rind of
Lemon Curd
- 1/2 cup Lemon Juice approx 3 lemons
- 120 grams Butter
- 1/2 cup Caster Sugar + 2 Tablespoons extra
- 1 Egg
- 3 Egg Yolks
Lemon Frosting
- 250 grams Cream Cheese room temp
- 125 grams Butter room temp
- 1 Lemon Juice Finely grated rind
- Icing Sugar use your judgment
Ingredients
Lemon Curd
Lemon Frosting
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Instructions
- Preheat oven to 180’C. Place 1 cup cream, 1 cup sugar and 2 beaten eggs in a large mixing bowl and whisk until smooth.
- Grate lemon rind and add juice to the mixture.
- Sift 1 1/2 cups of self raising flour into mixture and whisk until batter is thick and smooth. Divide mixture into cupcake patty cases and bake for 15-20 mins.
- While the cupcakes are baking it’s time to start the lemon curd.
- Heat lemon juice and butter in a saucepan and simmer until butter has melted. Add sugar and whisk until dissolved then turn off the heat.
- Lightly beat the 1 whole egg plus the 3 egg yolks in a bowl. Pour a bit into the lemon butter mixture and whisk continuously. If the egg starts to cook, leave the mixture to cool for about 2 mins before continuing and slowly add more egg and whisking continuously until mixture becomes thick and glossy.
- Leave the mixture to cool in the saucepan before pouring through a sieve and transferring to an airtight container.
- Dig some holes into your cooled cupcakes. If your lemon curd is cooled down enough go ahead and fill the holes.
- The trick with frosting to make it easier to pipe is to make sure the butter and cream cheese are nice and soft. With the icing sugar I always taste as I go so I’m not too sure about measurements but I reckon maybe 1 cup? Beat everything together till it’s super light and airy.
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