Lemon curd cupcakes

2 comments
baking, cakes, cup cakes, thermomix
Two consecutive cup cake bakes- what can be happening?!- oh yes, it's national cupcake week. I probably won't make them for another year.. This particular bake might be the one to change my mind about that as it is filled with home made Thermomix lemon curd. Having topped it with a very lemony frosting, I think I'd like to try topping it with Swiss meringue, so maybe I will make it again soon.
This will make generous 12 muffins, so you may have some left over.

Lemon Curd Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print


Ingredients

Cupcakes

Zest of 2 lemons

250g sugar

115g unsalted butter, melted

240g plain/all purpose flour

1 tsp baking powder

Large pinch salt

3 eggs

50g lemon juice

10g vanilla extract

50g whole milk

 

Thermomix lemon curd

Thinly peeled zest a large lemon

75g sugar

40g lemon juice

2 large eggs

50 g unsalted butter

 

Lemon frosting

Zest of a large lemon

150g unsalted butter, softened

400g icing/powdered sugar

40g juice from the lemon

Pinch salt

Single cream/Half and half if needed to adjust consistency.



Preheat oven to 180°C/350°F

Fill a 12 hole muffin pan with paper cases


Method

Make the lemon curd and cool.

The Thermomix method takes under 5 minutes, and the consistency is perfect every time so it will silly to buy it 🙂 if you don't have a Thermomix you can of course make it traditionally or use shop bought.

 

Grind the lemon peelings and the sugar in the TM bowl sp10 until lemon finely grated.

Tip out while you melt butter at 50° sp3

Add lemony sugar, flour, baking powder, salt, eggs, extract, juice.

Mix sp4 until well blended

If too thick add up to 60ml whole milk.

Divide evenly between 12 muffin cases

Bake for 20 minutes in preheated oven

Check for doneness.

Leave to cool on a rack for a few minutes before removing the centre – reserve, as you are going to pop it on top of curd.

Put a teaspoon of curd into each cake and press sponge centre on top.

Make the frosting by finely grinding the lemon zest sp 10 before adding the butter and the icing sugar in four amounts.


Enjoy!

Happy baking and thanks for dropping in.

Keep up with new baking and travel adventures on Instagram ….

Anne

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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