Lemon & Elderflower Curd Cupcakes
User Reviews
5
Lemon & Elderflower Curd Cupcakes
Description
The cupcakes are made by creaming together butter and caster sugar until fluffy, then gradually folding in eggs and self-raising flour to create a light batter. A couple of tablespoons of lemon and elderflower curd are gently mixed into the batter to impart delicate flavors throughout. The batter is divided evenly into cases, and a small spoonful of curd is placed in the center of each to create a moist, fruity pocket upon baking.
Baked at 180ºC for about 15 minutes, the cupcakes develop a golden color and spring back lightly when touched, indicating they are cooked through. Once cool, a simple dusting of icing sugar adds a touch of sweetness and presentation appeal.
These cupcakes can be served as a refined teatime treat or dessert. Their balanced citrus and floral notes complement light beverages like tea or sparkling water.
Ingredients
- 110 g butter softened or buttery spread
- 110 g caster sugar
- 110 g self-raising flour sieved
- 2 egg large
- 2 tbsp lemon curd
- 2 tbsp elderflower curd
- 6 tsp lemon curd
- 6 tsp elderflower curd
- icing sugar for dusting
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.
User Reviews
Overall Rating
5
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