Lemonlylicious

Name: Lemonlylicious
Ingredients: 110 g / 4 oz / 1 cup self-raising flour; 110 g / 4 oz / 1/2 cup caster sugar; 110 g / 4 oz / 1/2 cup margarine (softened); 1 tsp baking powder; 2 large free-range eggs; grated zest of 2 large lemon zest (unwaxed, plus extra shreds to decorate); 1 tbsp lemon juice (freshly squeezed); 1 x 350 g / 12 oz jar lemon curd; 200 ml / 7 fl oz crème fraîche

A bright lemon cupcake topped with tangy lemon curd and crème fraîche.

Varies

Easy

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Ingredients

self-raising flour 110 g / 4 oz / 1 cup

caster sugar 110 g / 4 oz / 1/2 cup

margarine (softened) 110 g / 4 oz / 1/2 cup

baking powder 1 tsp

free-range eggs 2 large

lemon zest (unwaxed, plus extra shreds to decorate) grated zest of 2 large

lemon juice (freshly squeezed) 1 tbsp

lemon curd 1 x 350 g / 12 oz jar

crème fraîche 200 ml / 7 fl oz

Instructions

Preparation

Preheat the oven to 170°C/325°F/Gas mark 3. Line a 12-hole muffin tin (pan) with cupcake cases (baking cups).

Mixing

Sift the flour and sugar into a large bowl, food processor or mixer. Add all the other ingredients except the lemon curd and crème fraîche, and beat until light and fluffy.

Baking

Place heaped teaspoonsful of the mixture (batter) in the prepared cases, and bake in the oven for about 20 minutes until firm to the touch and golden. Remove from the oven and allow to cool.

Assembly

Once cool, use a small, sharp knife to slice the top off each cake, place a generous spoonful of lemon curd on top of the cake and put the lid back on.