Tennis Lemon Curd Cupcakes
1 Reviews
About the bake
Game, set, match! These zesty lemon curd cupcakes are the ideal snack to 'serve' up whilst watching Wimbledon this summer. With a gooey hidden centre of lemon curd and topped with a cute tennis ball decoration you will really want to make a 'racquet' about how great these cupcakes are!
Method
Step 1
Preheat the oven to 180°C / 160°C / Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.
Step 2
Cream together the butter and sugar until pale and fluffy.
Step 3
In a separate bowl beat together the eggs and gradually incorporate them in with the butter and sugar, mixing between each addition.
Ingredients for this step
- Egg(s) (free range) (beaten) (3)
Step 4
Sift in the flour and gently mix until fully incorporated.
Ingredients for this step
- Allinson's Self Raising Flour (150g)
Step 5
Add the lemon extract and milk and give one last mix, before spooning the mixture into the cupcake cases. Only fill the cases 2/3 full with mixture to give evenly shaped cupcakes.
Ingredients for this step
- Nielsen-Massey Lemon Extract (1 tsp)
- Milk (whole) (1 tbsp)
Step 6
Bake for 15-20 minutes until golden and baked throughout. Remove from the oven and allow to cool on a wire rack.
Step 7
Once fully cooled, use a small sharp knife to carve out the centre of the cupcake. Fill the hole with a teaspoon of lemon curd and seal by placing the carved sponge back on top.
Ingredients for this step
- Lemon curd (100g)
Step 8
Cover to the top of the cupcake with either buttercream (made up on butter and icing sugar blended together) or apricot jam. This will help the sugar paste icing stick.
Ingredients for this step
- Apricot Jam ()
Step 9
Roll out the yellow sugar paste icing and using a circular cutter, cut out a circle the same size as the top of your cupcake. Place on top of the jam/buttercream to secure in place.
Ingredients for this step
- Yellow sugar paste icing ()
Step 10
Mix together the icing sugar with a drop or two of water to make a thick consistency. Add a touch more water if too thick, or some more icing sugar if the icing becomes to runny.
Step 11
Fill a piping bag with the icing and gently snip a small hole in the bottom. Pipe the stripes on the tennis ball on to the yellow sugar paste and allow to dry. Then 'serve'
Ingredients
For the cupcakes
- 150gButter (unsalted) (softened)
- 150gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (beaten)
- 150gAllinson's Self Raising Flour
- 1 tspNielsen-Massey Lemon Extract
- 1 tbspMilk (whole)
For the filling
- 100gLemon curd
For the decoration
- Yellow sugar paste icing
- Apricot Jam
- 200gSilver Spoon Icing Sugar