Makes 12-16
Ingredients:
250g butter
330g self raising flour
500ml sugar
4 eggs
Zest of 1 lemon
250ml milk
Lemon curd:
1 cup white sugar
3 eggs
1 cup lemon juice
Zest of 3 lemons
½ cup butter
Icing:
3 egg whites
1 cup sugar
½ cup water
Method:
Preheat oven to 200 C.
Cream the butter and sugar together until the mixture is
light and fluffy. Then gradually add the egg, beating well in between each
addition.
Sift the flour into the butter mixture and fold together.
When almost completely incorporated, add the milk.
Fill the cupcake cases 2/3 of the way. Place in the oven and
turn down to 180 C. Bake for 15 minutes or until ever so slightly golden.
Lemon Curd:
In the meantime, whisk the sugar and eggs together until
smooth. Stir in lemon juice, lemon zest and butter.
Cook in the microwave in one minute intervals, whisking
after each minute until the mixture is thick enough to coat the back of a metal
spoon.
Remove from the microwave, and allow to cool.
Icing:
Place the sugar and water in a saucepan and stir until all
the sugar has dissolved. Place on the heat and boil until the sugar to 121°C.
In the meantime beat the egg whites until stiff. Then slowly
beat in the hot sugar syrup.
Spoon out a cavity in the centre of the cupcakes and fill it
with lemon curd. Spoon the icing on top and burn it with a blow torch.
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