Lemon Curd Cupcakes

For Lemon Cupcakes

• 163 g (1 1/4 cup) Plain flour/all-purpose flour
• 12 g (2 tbsp) Corn flour/corn starch
• 1/4 tsp salt
• 1 1/4 tsp (5 g) Baking powder
• 2 Eggs Uk-medium size (weight without shell = 105 g)
• 1 tsp Vanilla extract
• 150 g (3/4 cup) Caster sugar
• 57 g (1/4 cup) Unsalted butter, softened
• 50 g (1/4 cup) Vegetable oil
• 1 tbsp Lemon zest
• 1 tbsp Lemon juice
• 120 g (1/2 cup) Whole Milk

Lemon Curd

• 1 cup for filling cupcakes (homemade or store-bought)
• 1 1/2 tbsp - 2 tbsp for Buttercream

For Lemon Curd Buttercream

• 114 g (1/2 cup) Unsalted butter, softened to room temperature
• 1 tbsp Fresh lemon juice
• 1/2 tsp Vanilla extract
• 130 g (1 cup) Icing sugar/powdered sugar, sifted
• 1 1/2 tbsp Lemon curd

To Make Lemon Cupcakes

1. Start by making the Lemon sugar as most of the flavour in a lemon comes from the very outside of the zest. When lemon oil in the zest is mixed with sugar it enhances the flavour. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (about 1 minute). Lemon zest-infused sugar is ready. Set aside to infuse completely for few minutes.
2. Preheat the fan oven to 155C/311F (For a conventional oven: 175C/347F).
3. Sift plain flour (all-purpose flour), corn flour, baking powder and salt in a mixing bowl. Whisk them together and set aside.
4. In a cup, mix together 1/2 cup milk (at room temperature) and freshly squeezed lemon juice, stir to mix and set aside.
5. In a large mixing bowl, cream together the softened butter, lemon sugar and vanilla extract (about 2 minutes). Add in vegetable oil and beat to combine. Then add eggs (one at a time), beat after each addition. Make sure to scrape the bowl so everything gets well mixed in.
6. Add in dry ingredients and lemon milk. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
7. Take a 12-cup muffin tin and line it with cupcake liners. Each liner should be 2/3 full with the filling. Bake in the preheated oven for 19-20 minutes or until a tester inserted in the centre comes out clean. Leave on a wire rack to cool completely.

For Lemon Curd Buttercream Frosting

1. Take the softened butter in a bowl and beat it until smooth and creamy (about 2-3 minutes) using a handheld mixer, or a stand mixer with the paddle attachment.
2. We have to add icing sugar in 2 batches. So add in 1/2 of the icing sugar, vanilla extract and fresh lemon juice, beatit until completely combined, scraping down the sides as needed.
3. Add in the remaining icing sugar and lemon curd, beat on medium speed until the frosting becomes nice and fluffy.
4. To make buttercream frosting extra smooth, stir it by hand using a rubber spatula for a minute at the end. It helps to push out the excess air out of the frosting. It’s ready to use.

ASSEMBLY

1. Once the cupcakes are completely cooled, cut out the middle part using any medium-sized piping nozzle or a small knife. Gently press down the nozzle, twisting the nozzle as you push to cut the middle part of the cupcake. Halfway deep through the cupcake, gently pull out the nozzle and clean it before the next use with the help of a small knife. Fill the middle part of the cupcakes with cooled lemon curd using a piping bag or a small spoon.
2. Spoon the buttercream into a piping bag that is fitted with a Wilton 4B nozzle. Pipe the frosting all around the edges of the cupcakes as shown in the photos above. Fill the centre again with a small amount of lemon curd to the edge of the frosting. Pop in the fridge for about 20-30 minutes before serving. Enjoy!