How to make :
Ingredients for 15 cupcakes:120 gr plain flour,150 gr caster sugar,1 1/2 tsp baking powder,1 lemon zest,120 milk,50 gr butter,1 egg,1 jar lemon curd.
Preheat the oven at 160 C.
Mix together the flour,baking powder,sugar and butter,then add milk,lemon zest and beaten egg and stir until the consistency will became smooth.Place 15 paper cases into a muffins tin,fill the cases only 3/4 and bake into the oven at 160 C for 20 mins.Allow to cool,make a hollow in the center of each cupcakes with a teaspoon and spoon in a dollop of lemon curd.
Lemon curd : 4 eggs,4 lemons,350 caster sugar,225 unsalted butter, 1 tbs cornflour or flour.
Whisk the eggs in a medium-sized sauce pan,add the rest of the ingredients and place the sauce pan over a medium heat.Whisk continuously using a balloon whisk until the mixture thickens about 7-8 mins.Lower the heat and let curd gently simmer for a further 2 - 3 mins,continuing to whisk.Remove from the heat and pour the lemon curd into a hot jar,cover with a lid; it will keep for several weeks in a cool place.
Frosting: 250 gr icing sugar,80 gr butter,4 tsp lemon curd,25 ml milk.
Beat together the butter with icing sugar,then slowly adding the milk and lemon curd,then decorate the cupcakes.