Step 1: Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with 12 Muffin Cases. Place the butter and sugar in a large bowl and cream together until light and fluffy.
Step 2: Add the eggs and Lemon Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Fold in the flour until combined.
Step 3: Divide the mixture between the Muffin cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.
Step 4: Whilst the cupcakes are cooling make the buttercream, place the butter in a large bowl and beat with an electric mixer until smooth and glossy. Add 1/3 of the icing sugar to the butter and beat until combined, continue adding another 1/3 of the icing sugar mixing until combined and then add the remaining icing sugar. Add the Lemon Extract and beat the buttercream until it is light and fluffy in texture.
Step 5: Place the buttercream in a piping bag fitting with an open star nozzle.
Step 6: Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of lemon curd in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake with lemon curd.
Step 7: Pipe a swirl of buttercream onto the top of each cupcake.
Step 8: Drizzle a small amount of lemon curd onto each cupcake and top with a small slice of lemon.
|Per Serving||Per 100 g / ml|
|Fat||27.99 g||22.39 g|
|Carbohydrate||60.42 g||48.34 g|
|Protein||4.18 g||3.35 g|
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