Lemon Curd Cupcakes
Makes approx. 12 cupcakes
Ingredients:
200g self raising flour
200g caster sugar
200g margarine
3 large eggs, beaten
1 tsp vanilla extract
zest of two lemons
3 mini jars Tiptree lemon curd
100g icing sugar
50g butter
1- Preheat oven to 150C. Add sugar, margarine and vanilla to a bowl and cream together until light and fluffy.
2- Gradually add egg and a small pinch of flour, folding until fully combined. Fold in lemon zest.
3- Divide between cupcake cases and bake in oven for 15-20 minutes, or until lightly golden and a skewer put in the middle comes out clean.
4- Allow cupcakes to cool, then cut out a hole in the middle of each. Add Tiptree lemon curd to each cupcake then set to one side.
5- Mix icing sugar and butter together until fully combined (add a small drop of milk if icing is too stiff) then pipe on top of each cupcake.
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