Lemon Curd cupcakes

These zesty lemon curd and vanilla cupcakes works perfect as an afternoon tea treat.

Makes 25

This is what you need;

• Lemon Curd

3 Lemons, the zest and the juice.
2 eggs + 1 egg yolk
150g sugar
100g cubed unslated butter

• For the sponge

170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g granulated sugar
3 medium eggs (room temperature)
1 big tsp baking powder

• For the butter cream

450g icing sugar
475 unsalted butter (soft)
2 eggs
250g Lemon curd

In a heatproof bowl over simmering water, on a medium heat, add your lemon zest and juice, sugar and butter and stir now and then. In a bowl whisk your eggs until combined and set to one side. Once all the butter has melted slowly add your egg mixture and whisk whilst adding, then let it cook for 10 minutes string now and then. After 10 minutes take it off the heat and let it cool,  you should have about half of the mixture left over and you can transfer this into a sterilized jar and keep in the fridge. 

Preheat 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and vanilla paste, then add the eggs one by one until the butter mix is smooth. Sift flour, and baking soda into the butter mix and mix well.

Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.

Now on to the butter cream.
Put sugar, butter and vanilla paste in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream. Now mix ur lemon curd into your butter cream and mix well and it should be ready for piping. 

enjoy!