Lemon cupcakes are generally a winner, though I once made some that got accused of tasting like washing up liquid. And they did. But this recipe I found uses lemon curd and it made ALL the difference.
The recipe says to dollop 1 teaspoon of lemon curd in the batter in each cupcake case, but I think next time I’ll do more because it really was the highlight of the cake. I also had the bright idea of putting food colouring in. I think I was seeing yellow and had lemons in my eyes. It really isn’t necessary to make a lemon cake yellow. What was I thinking? Turns out the yellow dye was orange. I think they actually looked rather nice!
Here’s how I did it:
- 100g butter, softened
- 100g sugar
- 2 eggs
- 100g self-raising flour
- 1 lemon, zest only
- 75g ready-made lemon curd
- Preheat the oven to 180C/350F/Gas 4.
- Cream the butter and sugar together in a large mixing bowl until pale, fluffy and well combined.
- Crack in the eggs, one at a time, and beat into the mixture.
- Fold in the flour and lemon zest until well combined.
- This is the time to add food colouring, if using.
- Spoon the mixture into 12 cupcake cases. Add a teaspoonful (or several) of lemon curd to the top of each cupcake.
- Bake the cupcakes in the oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre.
- Decorate. You have to decorate! I used yellow sprinkles. Like I said, I was obsessed with yellow that day.
- Scoff. With tea. Naturally.