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Very Lemony Cupcakes
- Preparation time: 20
- Cooking time: 15
- Total time: 35
PREPARATION TIME:
20
COOKING TIME:
15
TOTAL TIME:
35
Ingredients
FOR THE BUNS
225g butter, softened
200g caster sugar
4 eggs, free range
225g self raising flour, sifted
1-2 tbsp milk
FOR THE FILLING
Lemon curd
100g butter, softened
200g icing sugar
50g cream cheese
Sprinkles
Made for sharing:
This recipe makes 12 cupcakes
How It’s Done:
- Pre heat the oven 200 C/180 fan/gas 6. Line a 12 hole muffin tin with colourful cupcake papers.
- In a large bowl add the Dromona butter and sugar, whisk until pale and fluffy. Gradually beat in the eggs one at a time followed by folding in the sifted flour with a large metal spoon. If the mixture doesn’t drop off the spoon when knocked add 1-2 tbsp of milk. Fill the cases to 2/3rds of the way up.
- Bake in the oven for 10-15 minutes until springy to the touch or until a skewer comes out clean.
- Make the buttercream icing in a large bowl. Cream the butter and icing sugar until light, fluffy and well combined. Fold through the cream cheese and 1-2 tsp of lemon curd. Put in a piping bag ready for later.
- Cool the buns completely before icing.
- To decorate cut out a spoonful of cake mixture from the top and refill with lemon curd. Pipe icing on top and finish with lots of colourful sprinkles.
Made for sharing:
This recipe makes 12 cupcakes
Very Lemony Cupcakes
PREPARATION TIME:
20
COOKING TIME:
15
TOTAL TIME:
35
Ingredients
FOR THE BUNS
225g butter, softened
200g caster sugar
4 eggs, free range
225g self raising flour, sifted
1-2 tbsp milk
FOR THE FILLING
Lemon curd
100g butter, softened
200g icing sugar
50g cream cheese
Sprinkles
How It’s Done:
- Pre heat the oven 200 C/180 fan/gas 6. Line a 12 hole muffin tin with colourful cupcake papers.
- In a large bowl add the Dromona butter and sugar, whisk until pale and fluffy. Gradually beat in the eggs one at a time followed by folding in the sifted flour with a large metal spoon. If the mixture doesn’t drop off the spoon when knocked add 1-2 tbsp of milk. Fill the cases to 2/3rds of the way up.
- Bake in the oven for 10-15 minutes until springy to the touch or until a skewer comes out clean.
- Make the buttercream icing in a large bowl. Cream the butter and icing sugar until light, fluffy and well combined. Fold through the cream cheese and 1-2 tsp of lemon curd. Put in a piping bag ready for later.
- Cool the buns completely before icing.
- To decorate cut out a spoonful of cake mixture from the top and refill with lemon curd. Pipe icing on top and finish with lots of colourful sprinkles.
Made for sharing:
This recipe makes 12 cupcakes
FOR MORE RECIPES JOIN:
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