Lemon Cupcakes

Makes 12

For the cupcakes:

4 eggs

240g caster sugar

240g butter

240g self-raising flour

¼ tsp Lemon extract

Zest of one lemon

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For the buttercream:

250g butter

500g icing sugar

Zest of one lemon

¼ tsp lemon extract

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For the lemon curd:

3 egg yolks

175g caster sugar

Juice of 2 lemons

115g butter

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Method:

For the cupcakes:

1. Preheat the oven to 160C fan or 180C.

2. Beat the sugar and the butter until light and fluffy.

3. Add one egg, with the lemon zest and extract and 2 tbsp of the flour, beat slowly at first then increase to full speed, add each egg in turn. Beat for a further 2 mins.

4. Add the remaining flour with a pinch of salt and beat on the lowest setting until just combined.

5. Spoon into baking cases and cook for approx. 15 mins, allow to cool completely on a wire rack before decorating.

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For the Buttercream:

1. Beat the butter until light and creamy.

2. Add half the icing sugar and beat slowly until combined, then add the second half of the buttercream along with the lemon zest and extract, continue to beat slowly and then increase to full speed and beat for a further 3 – 5 mins.

For the lemon curd:

1. Place a heatproof bowl over a pan of simmering water. Add the egg yolk, sugar and lemon juice to the bowl and whisk. Once the sugar has dissolved gradually add the butter, keep whisking until it started to thicken. Once it coats the back of a spoon, remove from the heat and place in a jar, it will firm up once cooled.

To assemble:

1. Cut a hole in the top of the cupcake and fill with the lemon curd, then replace the cutout cake.

2. Top the cupcake with a swirl of buttercream.

Top Tip:

When speaking to people I often find then shy away from making lemon curd because they assume it will be similar to making jam, in fact, it is much easier. Also homemade is much tastier than shop bought and you can make it to your own taste.