Lemon Curd Cupcakes
Zest of 2 lemons
115g unsalted butter, melted
240g plain/all purpose flour
1 tsp baking powder
Large pinch salt
50g lemon juice
10g vanilla extract
50g whole milk
Thermomix lemon curd
Thinly peeled zest a large lemon
40g lemon juice
2 large eggs
50 g unsalted butter
Zest of a large lemon
150g unsalted butter, softened
400g icing/powdered sugar
40g juice from the lemon
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
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.
Happy baking and thanks for dropping in.
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