Recipe by Aaliyah's&Aaron'sMum
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
Top Review by Bondnz
I made these for my friends baby-shower. Being a new mum myself I had a slight baby-brain moment & managed to use Tbsp instead of tsp with my baking powder... yep. The end result was still surprisingly delish. More sponge-like rather than cupcake & with the cream you couldn't even noticed lol! Great recipe though - exactly what I was looking for & a hit with all the girls.
For the cakes
- 175 g self-raising flour
- 1 pinch salt
- 110 g butter (at room temperature)
- 110 g caster sugar
- 2 large eggs, lightly beaten
- 1 tablespoon lemon juice
- 1 lemon, zest of, grated
For the curd filling
- 1 large lemon, juice and zest of, grated
- 75 g caster sugar
- 2 large eggs
- 50 g unsalted butter
- icing sugar, for dusting
Directions See How It's Made
- Pre-heat the oven to gas mark 5/375F/190°C.
- You will need a 12-cup muffin tin lined with cupcake baking cases.
- To make the cakes, sift the flour and salt in a bowl.
- Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
- Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
- Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
- Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
- To make the lemon curd, place the grated lemon rind and sugar in a bowl.
- In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
- Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
- Stir frequently till thickened - for about 20 minutes.
- Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
- To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
- Cut the round in half, top to bottom, and set aside.
- Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
- Dust with icing sugar to serve.