Very Lemony Cupcakes

Serves: 12 Cupcakes


Preparation time: 20

Cook time: 15

  1. Pre heat the oven 200 C/180 fan/gas 6. Line a 12 hole muffin tin with colourful cupcake papers.
  2. 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.
  3. Bake in the oven for 10-15 minutes until springy to the touch or until a skewer comes out clean.
  4. 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.
  5. Cool the buns completely before icing.
  6. 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.

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

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