Mother’s Day lemon Cupcakes

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Mothers-day-lemon-cupcakes-easy-food

Makes 12


For the cupcakes:

80g unsalted butter, softened

280g caster sugar

240g self-raising flour

1 tsp bicarbonate of soda

Zest of 2 lemon

240ml milk

2 eggs


For the buttercream:

400g icing sugar

200g unsalted butter, softened

1 tbsp lemon juice

1 tbsp lemon curd


For the filling:

80g lemon curd


To decorate:

Lemon zest

Chocolate hearts

Sprinkles


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a cupcake tray with 12 cupcake cases.
  2. In a large mixing bowl, beat together all the dry ingredients with the lemon zest. Add the butter and beat to form a sandy texture.
  3. Add the eggs and milk and beat until smooth. Spoon into the lined cupcake tray.
  4. Bake for 15-20 minutes, then allow to cool completely.
  5. Once cooled, use a teaspoon to scoop out the center of each cupcake. Fill the centers with the lemon curd.
  6. In a bowl, beat together the icing sugar, butter, lemon juice and lemon curd until light and fluffy.
  7. Spoon the buttercream into a piping bag fitted with a star-shaped nozzle. Pipe a swirl of buttercream to the top of each cupcake and decorate with some lemon zest, chocolate hearts and spinkles