Lemon Cupcakes
Moist, sweet-tangy lemon cupcakes made by coring sponge cake and filling it with lemon curd, finished with a lightly tart lemon frosting.
Ingredients
Cake flour
120 g
Caster sugar
150 g
Baking powder
1½ tsp
Lemon zest, grated (reserve extra for decoration)
2 tbsp
Unsalted butter, softened at room temperature
40 g
Whole milk
120 ml
Egg
1
Lemon curd (to fill after hollowing)
a small amount
Muffin tin (lined with paper liners)
12-cup
Instructions
1
Preheat the oven
Preheat the oven to 170°C (325°F) / Gas Mark 3.
2
Mix dry ingredients with butter
Place the flour, sugar, baking powder, lemon zest and butter in a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk) and mix on slow speed until sandy and all the ingredients are evenly combined.
3
Add milk and egg
Slowly pour in the milk and mix until just incorporated. Add the egg and continue mixing until just combined (use a rubber spatula to scrape down any unmixed ingredients from the sides of the bowl). Continue mixing for about two minutes until the batter is smooth. Do not overmix.
4
Fill cups and bake
Scoop the batter into the paper liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the cakes spring back when touched. A toothpick inserted and removed should come out clean. Remove from the pan and cool slightly, then transfer to a wire rack to cool completely.
5
Make the lemon frosting
Place the icing sugar, butter, lemon zest and food colouring (if using) in a stand mixer fitted with the paddle attachment and mix on medium-low speed until well combined. Reduce to slow speed and slowly pour in the milk. Once all incorporated, increase to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer you beat, the fluffier and lighter the frosting will be.
6
Fill and decorate
Hollow out a small piece from the top of each cooled cake and fill with lemon curd. Top with the lemon frosting and sprinkle with a little lemon zest to decorate.
