Lemon Curd Cupcakes
Serves
12
Ingredients
- 1/3 cup (115g) Yackandandah Lemon Curd
- 1½ cups (200g) self raising flour, sifted
- 3/4 cup (150g) caster sugar
- 125g unsalted butter, softened
- 2 eggs
- 1/3 cup (80ml) milk
- 2 teaspoons vanilla extract
- 1 tablespoon icing sugar for dusting
Instructions
Step 1
Preheat oven to 160°C (320°F).
Step 2
Place the flour, sugar, butter, eggs, milk and vanilla in a stand mixer bowl and beat on medium speed for 6 minutes or until pale and smooth.
Step 3
Spoon the mixture into 12 x ½-cup-capacity (125ml) tins lined with cupcake cases and bake for 22–25 minutes or until cooked when tested with a skewer. Transfer onto a wire rack to cool completely.
Step 4
Using a small, serrated knife, cut the tops of the cupcakes. Spoon the lemon curd on top. Dust with icing sugar to serve.
