No, I’m not suggesting that you feed your baby lemon curd cupcakes (although, is that such a bad thing?). With my friend Lulu’s baby due any minute now I’ve been planning to make some gorgeous little cupcakes to celebrate. The only issue being that I have no idea whether she is having a girl or a boy and I have no idea when little sweetpea will make her/his way into the world!
Luckily I had cupcake cases that covered both genders-blue and pink. Beaters at the ready I decide to make a gender neutral cupcake - lemon curd. Lulu is allergic to chocolate so it needed to be something that she could eat too as she’s the one doing all of the hard work!
Lemon curd cake
- 125 g butter softened
- 2 teaspoons finely grated lemon rind
- 2/3 cup caster sugar
- 2 eggs
- 1/3 cup (80ml) milk
- 3/4 cup (60g) dessicated coconut
- 1 1/4 cups (185g) SR flour
- Lemon curd to fill
- Fondant and sugar flowers to decorate
Preheat oven to moderate (180c/160c fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.
Beat butter, rind, sugar and eggs in a small bowl with electric mixer until fluffy.
Stir in milk and coconut then sifted flour. Divide mixture among cases, smooth surface.
Bake large cakes about 25 minutes, small cakes about 20 mins. Turn cakes onto wire rack to cool.
Cut a 2 cm deep hole in the centre of each cake, fill with curd, cut off pointy ends of the cut out tops leaving a flat disc and replace tops with these discs and smooth surface carefully.
Roll fondant in discs, cut round or fluted outline with cutter and stamp with desired patterns using embossing plates. Top with flower and secure flower with thickish mixture of icing sugar and water.
P.S. What great timing, on the day that I made these, I received a message from Lulu that Little Lady Audrey Louise was born at 2.45am! A very fitting name since mummy Lulu is very Audrey Hepburn-esque. Here are Audrey Louise’s first cupcakes, ready to be taken to the hospital.
