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Luscious Lemon Curd Cupcakes


Daffodils bloom around Easter time so yellow is such a wonderful colour to use when baking Easter treats.

These luscious lemon curd cupcakes will brighten up your Easter time.

Makes 12 Cupcakes. 


  • 120g  plain flour
  • 150g caster sugar
  • 2 tsps baking powder
  • 40g unsalted butter at room temperature
  • 120ml milk
  • 1 egg beaten
  • A jar of lemon curd

For the Frosting

  • 250g icing sugar
  • 80g unsalted butter at room temperature
  • 25ml milk
  • 2 tbsp lemon curd
  • A few drops of yellow food colouring
  1. Pre heat the oven to 160°C
  2. Place 12 cupcake papers in a cupcake tin (white cases look pretty against the yellow icing)
  3. Sift the flour, sugar, baking powder and butter into a bowl and rub together with your fingertip to make fine breadcrumbs
  4. Next pour in the milk and beaten egg and beat until you have a smooth batter
  5. Fill your paper cases to about half to a third full with the cake mixture and bake for 20 to 25 minutes
  6. When the cakes are ready cut a hole in the centre of each cupcake with a sharp knife and spoon in a dollop of lemon curd
  7. Replace the cake cutout and push down into the lemon curd (the frosting will keep this in place)
  8. For the frosting beat together the icing sugar and butter slowly
  9. Finally add the milk, food colouring and lemon curd
  10. Swirl a generous layer of frosting over each cup cake with the back of a tablespoon

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