Lemon curd cupcake

Our precious little hen has been laying her butt off to supply us with her golden-delicious eggs! {she would lay one every second day}

I had to save up a few days’ worth to be able to make something and before I knew it, I had half a dozen. What to do..?

I made lemon curd and cupcakes with a lemon curd icing.

For the cupcakes:

115g butter

115g castor sugar

115g self-raising flour

2 eggs {freshly laid is best!}

1 tbs milk

Beat together the sugar & butter until nice and fluffy.  Lightly beat the eggs and slowly add to the sugar & butter mixture until well incorporated.  Sift the flour and fold into the butter mixture. Gently fold in the milk until you have a smooth & silky consistency.

Spoon into cupcake papers in a cupcake tin and bake at 180C for 15 minutes until cooked and a toothpick comes out clean. {makes 12 cupcakes}

For the lemon curd:

3 small free range eggs {freshly laid of course!}

100g sugar

2 tbs butter

2 tbs freshly squeezed lemon juice. Whisk together the eggs, sugar & lemon juice in a heatproof bowl and cook over a pot of boiling water {double boiler} while constantly stirring. When the mixture has thickened quite a bit, remove from heat and whisk in the butter. Place in a jar and refrigerate. {makes about 200ml}

For the lemon curd icing:

Mix icing sugar with lemon curd, add a little butter and a splash of milk – mix well to create a smooth icing. {sorry, but I just don’t always keep track of quantities – just go with the flow until you have the desired result!}

Pipe icing onto cooled cupcakes and top with more lemon curd.

Enjoy! X

Lemon curd cupcake image


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