Lemon Cupcakes with Lemon Curd Filling and Lemon Cream Cheese Frosting
Servings
12serves
Cook Time
20minutes
Servings
12serves
Cook Time
20minutes
Ingredients
Lemon Curd
Lemon Frosting
Instructions
  1. 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.
  2. Grate lemon rind and add juice to the mixture.
  3. 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.
  4. While the cupcakes are baking it’s time to start the lemon curd.
  5. 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.
  6. 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.
  7. Leave the mixture to cool in the saucepan before pouring through a sieve and transferring to an airtight container.
  8. Dig some holes into your cooled cupcakes. If your lemon curd is cooled down enough go ahead and fill the holes.
  9. 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.