Lemon & Elderflower Curd Cupcakes
User Reviews
5.0
30 reviews
Excellent
Lemon & Elderflower Curd Cupcakes
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Lemon & Elderflower Curd Cupcakes are so quick and easy to make. Hidden in their centre is a lovely pool of curd which makes them just delicious!
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Ingredients
- 110 g softened butter/buttery spread
- 110 g caster sugar
- 110 g self raising flour sieved
- 2 large eggs
- 2 tbsp lemon & elderflower curd
- 6 tsp lemon & elderflower curd
- icing sugar for dusting
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Instructions
- Place 12 cupcake cases into a cake tray.
- Preheat oven to 180ºC.
- Place the butter and sugar into a bowl and cream together using an electric whisk until pale and fluffy.
- Whisk in the eggs one at a time.
- Fold in the flour gradually.
- Finally fold in 2 tbsp lemon & elderflower curd.
- Divide the mixture between 12 cupcake cases.
- Then place ⅓ tsp of lemon & elderflower curd into the centre of each case.
- Place the tray in the oven and bake for 15 minutes or until cakes are golden and spring back to the touch (or a cocktail stick comes out clean).
- Allow to cool on a rack and then dust with icing sugar.
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User Reviews
Overall Rating
5.0
30 reviews
Excellent
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