Lemon Curd Cupcakes
Ingredients:
125g/4oz Self Raising Flour
125g/4oz Butter at room temperature
125g/4oz Caster Sugar
2 Eggs (beaten)
50g/2oz Ground Almonds
Rind of 1 small Lemon
2 tablespoons Water
Lemon Curd
Method:
Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
Put the butter and sugar into a bowl and beat until pale and fluffy.
Add the eggs, ground almonds, lemon rind and water.
Mix well .Finally stir in the flour.
Divide the mixture evenly between the paper cases.
Place 1/2 teaspoon of lemon curd on top of each one and swirl in with the tip of a knife.
Bake in preheated oven for 15 to 20 minutes until golden.
Remove from oven and allow to cool.
For Icing200g/12oz Icing Sugar (sieved) .
3 tablespoons warmed Lemon Juice ,
1 teaspoon finely grated Lemon Rind .
Few drops Yellow Colouring if desired.
While cupcakes are cooling make the icing by placing icing sugar in a bowl, gradually stir in the lemon juice, 1 teaspoon at a time, until you have a smooth thick icing.
Mix in the rind and colouring if used.
Pour or spread onto cakes and leave them to harden.
EnjoyJ
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