Lemon Cupcakes with Lemon Curd Buttercream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 1 unwaxed lemon (finely grated zest)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅜ cup plain Yogurt
- For the buttercream
- ½ cup unsalted butter
- 1 unwaxed lemon (finely grated zest)
- 4 cups powdered sugar
- 4 ozs Lemon curd
- yellow Food coloring
- To decorate
- small Sweets
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs, lemon zest and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined.
5.
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.
6.
For the buttercream: beat the butter and lemon zest until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the lemon curd and until well blended. Beat in the food colouring to the desired colour.
7.
Spoon the buttercream into a piping bag and pipe a thick 'ribbon on top of the cakes. Decorate with small sweets.
