Lemon curd cupcakes
Per serving 424kcals, protein 5g, carbs 47.4g, fat 25.1g, sat fat 13.8g, fibre 0.9g, salt 0.55g
- plain flour 350g
- golden caster sugar 140g
- baking powder 1 tbsp
- eggs 2
- soured cream 150ml
- lemon curd 150g
- lemons 2, zested and juiced
- butter 100g, melted
- LEMON CREAM
- double cream 300ml, whipped with 4 tbsp lemon curd stirred in
1.Heat the oven to 200C/fan 180C/gas 6. Mix the flour, caster sugar and baking powder. Mix the eggs, soured cream and lemon curd.
2.Tip the egg mix into the flour mixture along with the lemon juice and zest and the melted butter. Stir until you have a smooth batter.
3.Divide between 12 muffin cases and bake for 20-25 minutes until golden and risen. Cool. Top with the lemon cream.