Wednesday, March 25, 2009
Lemon curd cupcakes! Brilliant - although the real test will be what they're like tomorrow. My buns usually end up either rock hard (if only!) or stodgy from being slightly undercooked on the second day...we shall see!!
From Tesco Food magazine (Spring 2009)
175g/6 0z very soft unsalted butter
250g/9 oz caster sugar
3 medium eggs at room temp, beaten
250g/9 oz SR flour
1/2 tsp baking powder
100ml/4fl oz milk
4 tbsp lemon curd
75g/3 oz very soft unsalted butter
125g/4 oz icing sugar
3 tbsp lemon curd
2 tbsp lemon curd to decorate
1. Preheat oven to 180C/160C fan/gas 4. Put the butter, sugar, eggs, flour, baking powder, milk and lemo curd into a bowl. Beat with a wooden spoon (or KitchenAid!) until thoroughly combined and smooth.
2. Put paper cases (muffin cases not bun cases as I used - got 20 out of the mixture!) into trays then spoon in the mixture until each case is evenly filled. Cook for 30 minutes or until well risen and springy to the touch (we have fan oven and even with the reduced temp, they were done in 25). Lift out and leave to cool on a wire rack.
3. Make the topping by beating the butter, icing sugar and lemon curd until soft and fluffy then put a swirl on top of each cake. Finish with a small blob of lemon curd.