Lemon Curd Cupcakes
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 25 minutes
For the cupcake
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125 g/4ozs butter at room temperature
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2 teaspoons finely grated lemon rind
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2/3 cup/130g/4.6ozs caster sugar
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2 eggs at room temperature
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1/3 cup/80ml/3ozs milk soured with a little lemon juice
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3/4 cup/60g/2ozs desiccated coconut
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1 cup/220g/7.7ozs self raising flour
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1/4 cups cornflour
To decorate
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Lemon curd to fill (my best ever lemon curd recipe here)
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Fondant and sugar flowers to decorate
Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.
Step 2 - Beat the first 4 ingredients (the butter, lemon rind, sugar and eggs) with an electric mixer until pale and fluffy
Step 3 - Add in the remaining cake ingredients. Spoon into patty tins.
Step 4 - Bake for 20-25 minutes. Cool in tin.
Step 5 - 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.
Step 6 - 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.