lemon curd cupcakes.

Happy Easter weekend to you all! As you are reading this, I can only hope that you have already had WAY too much chocolate. Hang on a minute. Is there such a thing as too much chocolate? Hmm. Maybe by the end of the day I will have an answer to that question.

This week, I have the privilege of guest posting over at Go Bake Yourself, with thanks to the super lovely Choc Chip Uru! These lemon curd cupcakes are the perfect sweet for any season of the year. A light and fluffy cupcake with a tart lemon surprise in the middle to break through the vanilla cake and buttercream.

Lemon Curd Cupcakes ~ eat sweet. by carla sue

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Lemon Curd Cupcakes

For the cupcakes
125g unsalted butter, softened
3/4 C sugar
1 tsp vanilla essence
2 eggs
2 C self raising flour
2/3 C milk
Pinch of salt
Lemon Curd (if you don’t have any access to homemade curd, Masterfoods Lemon Butter works just as well!)

For the vanilla buttercream icing
125g unsalted butter, softened
2 tsp vanilla essence
Icing sugar
1/2 tsp yellow food colouring

1. Preheat oven to 180 degrees Celsius.
2. Prepare a muffin pan with cupcake cases.
3. Sift dry ingredients in a small bowl and set aside.
4. In a large bowl, cream butter and sugar with an electric beater until light and fluffy.
5. Gradually add the eggs and vanilla, beating well after each addition.
6. Lightly fold in the flour alternately with the milk until well blended.
7. Half fill each cupcake cases with the mixture.
8. Bake for 15-20 minutes, or until well risen and an inserted skewer comes out clean.
9. Once the cupcakes are cool, carefully scoop out a hole in the middle of each cupcake, making sure that you keep the part that you have removed.
10. Place approximately 1-2 tsp of lemon butter (depending on your taste) in each cupcake.
11. Replace the removed part of each cupcake. You may need to carefully trim these bits (either with a knife, or by using your fingers), to allow for the space taken up by the lemon butter.
12. To make the buttercream icing, beat the butter, vanilla essence and food colouring in a bowl until light and fluffy. Gradually add the icing sugar until it is the consistency that you desire (it must be thick enough the hold its shape on the cupcake).
13. Using a piping bag with a large round tip, pipe the icing onto the top of each cupcake, and top with a sugar flower to finish.

Recipe yields 12 cupcakes.

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Lemon Curd Cupcakes ~ eat sweet. by carla sue

If you have never visited Go Bake Yourself before, I would love for you to go and check out this recipe and have a look around! Go Bake Yourself is full of delicious recipes and lots of lovely photos. I love it when one of Uru’s posts filled with her delicious cooking, as well as her creativity and humour, pops up in my reader. And Uru certainly has to be one of the kindest people you will come across in this wonderful blogosphere. I am delighted to be able to write a guest post for her!

You can find the template for the sugar flowers, and the full post at Go Bake Yourself by clicking here!

Lemon Curd Cupcakes ~ eat sweet. by carla sue

Happy baking (and eating)!

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24 responses to “lemon curd cupcakes.

  1. I had to come over and introduce myself after reading your guest post — especially since Tasmania is one of my favorite places (I visited a friend there a number of years ago). Your blog is lovely — I can’t wait to explore it when I have a little more time!

    • Hello! Thank you so much for coming over to eat sweet! I’m so glad that you did, as now I have visited your beautiful blog. Thank you so much for your lovely comment! And I’m so glad to learn that Tasmania is one of your favourite places :)

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