Lemon Curd Cupcakes

Lemon Curd Cupcakes

It is back to school and university for young people this week and Tala wish everyone the best of luck with the new academic year. Baking can bring people together and can help everyone make new friends. Whether that is a cupcake for a new teacher or for a football team after a match, these lemon curd cupcakes will put a smile on anyone's face. Here is the delicious recipe, that is simple to make and a pleasure to eat. 

Lemon Curd Cupcakes 

This recipe will make at least twelve of these pretty little cupcakes. They are very easy to make with a wooden spoon and a mixing bowl, as long as the butter is softened. There is no need to sift the flour, the sponge is perfectly light without having to go to the trouble. Instead of lemon curd, do try substituting other jams or spreads. It would be wise to consider making the daisies ahead of time. They will store well, once dry, in a tupperware container. I like to give my daisies a bit of 'life' by placing them in flower formers to dry. I make my own flower formers by simply making little rings of sugar paste covered with cling film to stop them sticking. Just sit the daisy head in the middle of a ring so that the petals stand up in a life-like manner and the flower will dry in this position.

Equipment:
12-hole muffin pan

Mixing bowl

Wooden spoon

Muffin cases

Wire rack

Scales

Small plastic rolling pin

Icing sugar shaker

Tin plain pastry cutters set

Daisy plunger cutters

2 piping bags

Coupler

No 1 writing nozzle

 

 

Ingredients

 

For the cupcakes:

100g salted butter, softened

150g caster sugar

2 free range eggs

150g self-raising flour

Half a tsp baking powder

2tbs milk

Zest of one lemon

 

For the icing and decoration:

Homemade lemon curd

125g butter, softened

175g icing sugar

250g ready-to-roll icing

Blue powered food colouring

Red food colouring gel

Small amount of royal icing

Small quantity of  white gumpaste (flower petal paste)

Red sprinkles

Method:

 

1. Line a 12-hole muffin pan with muffin cases.

2. Cream butter and caster sugar together in a large mixing bowl. 

2. Add the eggs bit by bit -- if the mixture starts to look like scrambled eggs don't worry, you are doing everything correctly. 

3. Tip the baking powder into the flour and stir, then pour into the sugar, butter and eggs mixture and mix to a stiff dough.

4. Add the milk, one tablespoon at a time, and feel the mixture loosen.

5. Finally fold in the lemon zest. When evenly dispersed, divide the mixture between the muffin cases.

6. Bake at 160 degrees Celsius (320 degrees Fahrenheit) for 25 minutes, or until they are golden, risen, and spring back confidently when pressed in the centre with a forefinger. (Take great care not to burn yourself). 

7. Allow the cupcakes to cool on a wire rack before icing. 

8. Prepare the buttercream icing by creaming butter and icing sugar until smooth and fluffy. Set aside. 

9. Divide ready-to-roll icing in half and colour one half pale blue by kneading powdered food colouring into the paste until you reach the desired shade. Cover with cling film.

10. Level the tops of the sponges with a sharp knife. 

11. Spread a generous amount of lemon curd onto the top of each cupcake

12. Using a rounded spatula, spread a dome of buttercream over each cake. (Do give the buttercream 5 seconds on 'high' in the microwave if it's not soft enough to spread easily.) 

13. Roll out the ready-to-roll icing to a thickness of about 2mm, and cut circles using the Tin Plain Pastry Cutters set. Choose the cutter that seems the best size to cover the dome of buttercream. The 75mm cutter was perfect for me.

14. Lift the circle of icing onto the cupcake dome and gently smooth down with your hands

15. Repeat so that that half of the cupcakes are pale blue, and then repeat with the white ready-to-roll icing so that the other half of the cupcakes are white.

16. Using the daisy plunger cutters, cut out 6 larger and six smaller daisy heads and allow them to dry in flower formers.

17. Colour a small quantity of royal icing bright red with the red gel food colouring. 

18. Fit a piping bag with a no 1 writing nozzle and fill with the red royal icing. 

19. Pipe red centres into the middle of each daisy head and allow them to start to dry. 

20. Then, use the piping bag to pipe 'spokes' on each of the blue cupcakes. The easiest way to do this is to take the cupcake in one hand, and the piping bag in the other. Pipe each spoke as a continuous line from north to south all the way across the top of the cupcake. Turn the cake 90 degrees and repeat, so that you have a cross shape. Then pipe two more lines in between these, so that you appear to have evenly space 'spokes'. 

21. Attach the daisy heads to the top of the blue cupcakes with a little royal icing. 

22. Colour the remnants of the buttercream icing blue with some powdered food colouring. 

23. Fit a piping bag with a large open star nozzle and fill the bag with blue buttercream.

24. Pipe a tiny swirl on top of each cupcake, and quickly sprinkle with red sprinkles before the buttercream has a chance to crust over. 

25. Enjoy with friends as a birthday tea, or beautifully boxed as a gift.

For more delicious citrus recipes & guides, explore our articles below:

Homemade Lemon, Lime & Orange Curd Recipes

homemade lemon curd recipe

Tala Citrus Juicer Guide

tala citrus juicer guide

How to make a really moist lemon sponge!

lemon sponge recipe 

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