Ingredients
1½ cups self-raising flour, sifted
¾ cup Chelsea Caster Sugar
125g butter, softened
2 teaspoons freshly grated lemon zest
2 eggs, beaten
½ cup milk
1 cup lemon curd
Grated white chocolate, candied lemon zest to decorate
Lemon Buttercream
150g butter, softened
2 cups Chelsea Lemon Flavoured Icing Sugar
2-3 Tablespoons hot water
Candied Lemon Zest (optional)
Zest 1 lemon
½ cup Chelsea White Sugar
½ cup water
Method
Preheat the oven to 175°C on fan-bake. In the bowl of an electric beater, place the sifted flour, 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.
Line a 12-hole muffin pan with cupcake cases.
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 another 2-3 tablespoons of the cupcake mixture so the cases are three-quarters full.
Bake for 15-18 minutes until golden and puffed and spongy to the touch.
To make the lemon buttercream, beat the butter until smooth and pale. Add the Chelsea Lemon Flavoured icing sugar half a cup at a time, with enough of the hot water to make a creamy mixture, beating well between each addition. Beat until the buttercream is fluffy and lemon-scented.
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.
Cool the cupcakes before topping with the lemon buttercream and decorating with the grated white chocolate and candied lemon zest, if using.
Did you know?
If you want to make your own lemon curd, use the following recipe.
Lemon Curd
¼ cup each: lemon juice, Chelsea Caster sugar, ½ cup water, 1 tablespoon cornflour mixed with 1 tablespoon water, 1 egg yolk
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.
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