Friday, 4 April 2014

Lemon Curd Cupcakes

Readers, recently I’ve been enjoying entering lots of online challenges for bloggers.  Not only is it great to see what the other foodies in the world have been up to, it’s also given me some focus with my bakes.  Rather than random musings, I’m baking themed items, experimenting with savoury products and enjoying focussing myself in the kitchen.

I’m really enjoying the #teatimetreats challenge, hosted alternate months at either Hedge Combers or Lavender and Lovage as it’s very relevant to the cake ideas I have in my head.
Tea Time Treats
This month’s theme is jams, preserves and curds which I enjoy baking with anyway.  Extremely versatile and suitable for more than just toast!

This time round, I decided to work with lemon curd, as it’s a very quintessentially British product, gives a great, intense flavour and is traditionally served with tea time treats.  Perfect for this challenge. 

Lemon Curd Cupcakes
Lemon Curd Cupcakes


175g self raising flour
175g slightly softened butter
175g caster sugar
3 eggs
1 heaped dessert spoon Mackays Lemon Curd 
Zest of 1 lemon
Juice of ½ lemon

Buttercream Ingredients

300g icing sugar
125g unsalted butter (softened)
Juice of ½ lemon


  1. Preheat the oven to 190c/ Fan 170c/ Gas 5.  Fill a muffin tin with 12 large cupcake cases.
  2. Cream together the butter and sugar until pale and creamy. Grate in the lemon zest and add in the lemon juice. Mix to combine. (An electric mixer makes this job much quicker).
  3. Add in a heaped dessert spoon of Mackays Lemon Curd and mix with the electric mixer.
    Adding in the lemon curd
  4. Add the eggs one at time, adding a teaspoon of flour to prevent curdling.  Beat the mix together as you add each egg, until the mix is combined.
  5. Sift in the flour and using and electric hand mixer, continue to beat the mix for a couple of minutes until fully combined and fluffy.
  6. Spoon the mix into the paper cases, to around ¾ full and bake for around 18 minutes until golden on top. Cakes are ready when a skewer is inserted and comes out clean.
    Ready to go in the oven

  7. Remove from oven, remove from muffin tin and allow to fully cool on a wire rack.
    Fresh from the oven 

 Prepping the Decoration

  1. Beat the butter in a clean bowl with an electric mixer until soft and lighter in colour.  Slowly add in the lemon drizzle icing sugar and mix to combine fully.  Then add in the rest of the icing sugar and beat until all the icing sugar in incorporated and a smooth buttercream is formed.
  2. Add in the juice of half a lemon and beat to combine.
  3. If desired, add in yellow food colouring, to create a pale yellow icing.
  4. Transfer to a piping bag with nozzle and pipe swirls on top of each cake.  Finish with gold pearls or other matching decorations.
    Lemon Curd Cupcakes
    Finished article ready for tasting
  5. Serve immediately or store in an airtight container for a couple of days
Lemon Curd Cupcakes
Ready to serve

Tea Time Treats

I am entering my Lemon Curd Cupcakes into this month’s Tea Time Treats, hosted by 
Lavender and Lovage, with the theme jams, preserves and curds.

Tea Time Treats


  1. I ADORE lemon curd and these wee cakes would just FLY of the table if I was there! THANKS so much for adding them to Tea Time Treats! Karen

    1. Thank you Karen. I am really enjoying the Tea Time Treats challenges.

  2. These look (and sound) amazing. I looooove lemon curd and frequently put it in yoghurt as a little treat.

    1. Thank you so much! I am tempted to try an orange curd version next!

  3. I love lemon curd and I love cake so its only right they should be combined together, they look fabulous!


  4. Thank you Angela. They didn't last long!