Since learning how to make lemon curd I’ve been keen to cook with it
(although it’s tough to beat eating it straight from the jar with a spoon).
In order to let the lemon shine I opted for a simple vanilla buttercake and combined buttercream frosting with lemon curd.
Once I’d made the cakes and allowed them to cool, I had the lemon buttercream frosting ready, I thought I needed another element.
I still had a quarter of a jar of curd left, so decided to pipe some curd into the cakes.
I then piped the buttercream onto the cakes and topped with sprinkles.
90grams softened butter
1 teaspoon vanilla extract
1/2 cup caster sugar
1 cup self raising flour
2 tablespoons milk
Lemon curd (see lemon curd post)
Buttercream (see buttercream post)
1. Preheat oven to 180°C.
2. Beat butter, vanilla, sugar, eggs, flour and milk in a small bowl with an electric mixer on low speed, until ingredients are well combined. Increase speed to medium and beat until the mixture becomes paler.
3. Spoon mixture into cupcake cases and bake for about 20 minutes.
4. Stand cupcakes in the pan for about 5 minutes, before turning onto a wire rack to cool, topside up.
5. Once cool, inject some lemon curd into the cupcakes (using a piping bag).
6. To make the lemon curd buttercream, make lemon curd and buttercream as per the recipe on the respective posts. Then spoon as much lemon curd into the buttercream, to your preferred taste, and mix well. You can add some yellow food colouring, to make the yellow more pronounced, if you wish.
7. Pipe the lemon buttercream onto the cupcakes and decorate.