I modified this recipe from various cupcake recipes on the web and a Deliah recipe for lemon curd. I thought I was being terribly original with the curd suprise idea, but then found it in a relatively recent baking book so I guess not!
Ingredients: (Makes 12 cupcakes at approx 300 cals each!)
160g Caster Sugar
175g Icing Sugar
150g Plain Flour
1/2 tsp Baking Powder
Preheat oven to 180*C
Cream together 125g caster sugar and 125g butter. Add zest of half a lemon and 2 eggs. Add 150g sifted plain flour and 1/2 tsp baking powder. Divide into 12 cupcake cases and bake 7-10 mins til just golden.
For orange curd: whisk juice of 1/2 orange with 1 egg and pour over 35g sifted caster sugar and the zest of 1/2 orange. Place in a bain marie and add 25g butter in chunks. Stir til curd thickens (about 20 mins) then allow to cool.
When cupcakes have cooled, slice the top off, scoop a small amount of sponge out and replace with a dollop of orange curd. Replace the lid and allow to set slightly before icing.
For the icing:
cream 75g of butter and add 175g sifted icing sugar and 1/2 a lemons zest. Add as much lemon juice as it takes to mix the icing to a good spreading consistency.
Spread icing on each cupcake and decorate as required.
Kim Debling is a Hampshire, UK based designer and Director of her own company Kestrel Design Ltd. She is mum to Rose and Harvey and wife to her best friend Steve. She’s fighting off Stage 4 Lymphoma and sharing her story along the way, mainly via YouTube. Kim is passionate about being happy, mental wellbeing and in particular art and creative pursuits as therapy during tough times. She teaches online at Udemy, has published books and has art and printables available for sale.