Strawberry Lemonade Curd Cupcakes
Time
1 hour (plus overnight chill)
Difficulty
Easy
Serves
12
Deliciously fruity curd-filled cupcakes. Bite into a soft sponge with a flavour-packed centre. This recipe from My Kitchen Drawer will be a hit at any garden party or bbq this summer.
INGREDIENTS
For the Lemon Cupcakes
150g unsalted butter softened
150g caster sugar
3 eggs large
150g self-raising flour
1 lemon zest and juice
For the Strawberry Lemonade Curd
3 unwaxed lemons juice and zest
2 tsp Whittard Strawberry Lemonade Fruit and Herbal Infusion
100g caster sugar
50g unsalted butter cubed
1 egg whole
1 egg yolk
4 tbsp chopped strawberries
For the Strawberry Lemon Buttercream
200g unsalted butter softened
400g icing sugar
2 tbsp milk or hot water
3 tbsp Strawberry Lemonade Curd
METHOD
For the Strawberry Lemonade Curd:
- Squeeze the lemon juice into a glass and add 2 tsp of Whittard Strawberry Lemonade Fruit and Herbal Infusion. Mix them together and allow to infuse for a few minutes.
- Put the sugar, lemon zest, butter, chopped strawberries and infused lemon juice into a pan and heat gently until the butter and sugar have fully melted. Once it’s melted pour the mixture into a glass bowl and set the bowl over a pan of simmering water, ensuring the bowl is not touching the water.
- Add the whole egg and egg yolk and whisk them into the mixture. You may notice a few lumps as some of the egg starts to curdle, but just continue whisking. You'll be passing the mixture through a sieve later on so any lumps will be removed
- Continue whisking the mixture over a medium heat for about 10 minutes until it has thickened and coats the back of a spoon
- Pass the mixture through a fine sieve to remove any lumps then leave to one side to cool.
- Once cooled, put into the fridge to set overnight.
- Preheat your oven to 160°C and line a 12 hole cupcake tin with cupcake cases
- Cream together butter and sugar for about 3 minutes until light and airy, scraping down the bowl when necessary
- Add the eggs, lemon zest and juice, and self-raising flour and mix together until combined and smooth
- Scoop a tbsp (or use a icecream scoop) of batter into each cupcake case and bake for between 17-20 minutes depending on your oven, until golden and springy to touch.
- Once baked leave to cool on a wire rack in the tin for a few minutes then remove the cupcakes and let them cool completely.
- Once cooled, use a cupcake corer (or a sharp knife) to cut out small holes in the centre of the cupcakes.
- Spoon a tsp of Strawberry Lemonade Curd into the centre of each cupcake and add the cut-out piece back on top.
- Cream the butter for a few minutes until loosened then add the icing sugar gradually and beat them together until smooth and fluffy.
- Add some milk or hot water to loosen the mixture slightly then add the lemon curd and fold it through.
- Tip the buttercream into a piping bag and pipe generous swirls on top of the curd filled cupcakes.
- Decorate with a slice of dried lemon, optional
For the Lemon Cupcakes :
For the Strawberry Lemon Buttercream:
For the Lemon Cupcakes:
150g unsalted butter softened
150g caster sugar
3 eggs large
150g self-raising flour
1 lemon zest and juice
For the Strawberry Lemonade Curd:
3 unwaxed lemons juice and zest
2 tsp Whittard Strawberry Lemonade Fruit and Herbal Infusion
100g caster sugar
50g unsalted butter cubed
1 egg whole
1 egg yolk
4 tbsp chopped strawberries
For the Strawberry Lemon Buttercream:
200g unsalted butter softened
400g icing sugar
2 tbsp milk or hot water
3 tbsp Strawberry Lemonade Curd
For the Strawberry Lemonade Curd:
- Squeeze the lemon juice into a glass and add 2 tsp of Whittard Strawberry Lemonade Fruit and Herbal Infusion. Mix them together and allow to infuse for a few minutes.
- Put the sugar, lemon zest, butter, chopped strawberries and infused lemon juice into a pan and heat gently until the butter and sugar have fully melted. Once it’s melted pour the mixture into a glass bowl and set the bowl over a pan of simmering water, ensuring the bowl is not touching the water.
- Add the whole egg and egg yolk and whisk them into the mixture. You may notice a few lumps as some of the egg starts to curdle, but just continue whisking. You'll be passing the mixture through a sieve later on so any lumps will be removed
- Continue whisking the mixture over a medium heat for about 10 minutes until it has thickened and coats the back of a spoon
- Pass the mixture through a fine sieve to remove any lumps then leave to one side to cool.
- Once cooled, put into the fridge to set overnight.
- Preheat your oven to 160°C and line a 12 hole cupcake tin with cupcake cases
- Cream together butter and sugar for about 3 minutes until light and airy, scraping down the bowl when necessary
- Add the eggs, lemon zest and juice, and self-raising flour and mix together until combined and smooth
- Scoop a tbsp (or use a icecream scoop) of batter into each cupcake case and bake for between 17-20 minutes depending on your oven, until golden and springy to touch.
- Once baked leave to cool on a wire rack in the tin for a few minutes then remove the cupcakes and let them cool completely.
- Once cooled, use a cupcake corer (or a sharp knife) to cut out small holes in the centre of the cupcakes.
- Spoon a tsp of Strawberry Lemonade Curd into the centre of each cupcake and add the cut-out piece back on top.
- Cream the butter for a few minutes until loosened then add the icing sugar gradually and beat them together until smooth and fluffy.
- Add some milk or hot water to loosen the mixture slightly then add the lemon curd and fold it through.
- Tip the buttercream into a piping bag and pipe generous swirls on top of the curd filled cupcakes.
- Decorate with a slice of dried lemon, optional
For the Lemon Cupcakes :
For the Strawberry Lemon Buttercream:
