- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 unwaxed lemon (finely grated zest)
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ⅜ cup Sour cream
- For the lemon cream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 ½ ounces Lemon curd
- 1 tablespoon lemon juice
- To decorate
- 12 Violet
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs, lemon zest and vanilla.
Sift in the flour and baking powder and gently fold into the mixture with the soured cream, until well combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the lemon cream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the lemon curd until well blended. Slowly beat in the lemon juice, a little at a time until incorporated.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with violets.