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Lemon curd cupcakes
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250g butter, softened
250g golden caster sugar
4 Waitrose British Blacktail Medium Free Range Eggs
250g Schär Gluten Free
Mix It! Universal
1 tsp gluten-free baking powder
1 tsp xantham gum
1 tsp vanilla extract
2 tbsp poppy seeds
Juice of 1 lemon
Finely grated zest of 2 lemons
100g lemon curd
1 Heat the oven to 180ºC, gas mark 4, and line a 12-hole muffin tin with paper cases.
2 To make the cupcakes, beat the butter and sugar together with an electric mixer until very light and fluffy. Add the eggs, one at a time, and beat until well mixed. Once the eggs are incorporated, add the flour, baking powder, xantham gum, vanilla extract, poppy seeds, lemon juice and half the lemon zest. Fold with a spatula until well combined.
3 Divide the mixture between the paper cases, flatten and smooth the surfaces of each cupcake with a knife, then bake for 20–25 minutes or until risen and golden. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
4 Use an apple corer or teaspoon to make a small hole about 2cm deep in the top of each cupcake. Spoon or pipe the lemon curd into the holes and top with the remaining lemon zest.
Typical values per serving:
This recipe was first published in May 2018.
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