Lemon curd cupcakes

I have been feeling a bit down lately what with the awful weather, Joseph’s teething, lack of sleep and missing my family and friends so I decided to do a bit of baking to cheer myself up. I didn’t have a lot of ingredients in the cupboard so I made these really simple lemon curd cupcakes.

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All you need is:
12 cupcake cases
12 hole muffin tin
Electric mixer (optional)
Usual baking equipment (spoons, sieve, scales etc)

Ingredients:
4 eggs
Self raising Flour
Caster sugar
Butter
Lemon curd
Flower wafers to decorate (optional)

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Instructions:
Put cupcake cases in the muffin tin, preheat oven to 170 degrees.
Weigh the eggs. The weight of the eggs determines how much flour, sugar and butter you need- my eggs weighed 8oz so I used 8oz of flour, 8oz butter….etc
Mix sugar and butter together until light and fluffy. Add the eggs and mix thoroughly one at a time alternating with a tablespoon of pre weighed flour.

When all the eggs are combined sift in the rest of the flour and mix well into a thick batter.

Spoon a tablespoon of mixture into each cupcake case (make sure there is enough mixture for another spoonful in each case) then dollop a teaspoon of lemon curd into the centre of each cupcake. Then place another spoonful of cake mix in each cupcake making sure the lemon curd is covered.

Put in oven for 15-20mins and leave to cool on wire rack. If using wafer flowers just stick the flowers to the top of the cakes with a small amount of lemon curd. And they are finished! I took a couple to my in-laws so put them in little cake boxes to make them a little more cheery.

 

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