Lemon Curd Cupcakes With Lemon Buttercream

Step 1

Preheat the oven to 175°C on fan-bake. Line a 12-hole muffin pan with cupcake cases.

Step 2

In the bowl of an electric beater, place the sifted flour, Chelsea Caster Sugar, softened butter, lemon zest, eggs and milk and beat on a low speed for 2 minutes until combined. Increase the speed and beat for a further 2 minutes until fluffy and smooth.

Step 3

Quarter-fill each case with the mixture and make a small well in the centre. Fill the well with a teaspoonful of the lemon curd and cover with more of the cupcake mixture so the cases are three-quarters full.

Step 4

Bake for 15-18 minutes until golden, puffed and spongy to the touch.

Step 5

To make the lemon buttercream, beat the butter until smooth and pale. Add the Chelsea Icing Sugar half a cup at a time, with the lemon juice and enough of the hot water to make a creamy mixture, beating well between each addition. Beat until the buttercream is fluffy and lemon-scented.

Step 6

To make the candied lemon zest, use a zester to cut thin strips of skin from the lemon or peel with a knife. Scrape any remaining white pith from the zest, then cut it into thin strips. In a small pan, combine the sugar and water. Add the lemon peel and simmer gently for 2-3 minutes, stirring occasionally, until the liquid has reduced and is syrupy. Set aside to cool.

Step 7

Cool the cupcakes before topping with the lemon buttercream and decorating with the grated white chocolate and candied lemon zest, if using.

Step 8

Did you know?

Step 9

If you want to make your own lemon curd, use the following recipe.

Step 10

Lemon Curd

Step 11

¼ cup each: lemon juice, Chelsea Caster Sugar, ½ cup water, 1 tablespoon cornflour mixed with 1 tablespoon water, 1 egg yolk

Step 12

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling. Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.