Lemon Curd Cupcake Recipe
by Lara Cory - Saturday April 21, 2012 9:27 am
Testing out the new Stork Easy to Mix Baking Liquid, we lifted this recipe straight from the bottle and was so pleased with the results, we thought we'd share it with you.
The recipe is for lemon cupcakes, but we added a little swirl of lemon curd to make them extra special. The Easy to Mix Baking Liquid replaces the butter or oil element of any recipe, and removes the need for creaming and extra steps.
115g Stork Easy to Mix Baking Liquid
115 caster sugar
2 medium eggs
140g self raising flour
1/2 tsp baking powder
zest & juice of a small lemon
Jar of lemon curd
Set the oven to 180C
Combine flour, baking powder and sugar in a bowl.
Add eggs, Stork Liquid, and lemon juice and zest. Mix well.
Put a large dollop of lemon curd into the mix and give it a gentle swirl, not mixing fully.
Pour into 12 paper cases and bake for about 15 minutes.
Cool and top with lemon cream (a large dollop of lemon curd and a carton of cream, whipped till light and fluffy).
Dust with icing sugar.