I made some cupcakes and macarons for a friend’s birthday at work last week. The chocolate macs and red velvet cupcakes had been done before and are office favourites, but the lemon curd cupcakes were new. They went down well, so will probably make another appearance before too long.
I adapted a basic Victoria sandwich recipe, as taught by Grandma many years ago and most likely taken by her from her trusty Be-Ro book (40th edition now available!).
2 tbsp icing sugar
good quality lemon curd
this will make plenty for 10 cupcakes
375g icing sugar
120g softened butter
35ml whole milk
lemon juice, to taste
When the cupcakes are completely cool use a small paring knife to cut a hole in the top of each, approx 2cm wide. Fill with a teaspoon of lemon curd. You could trim the little piece you cut out and put it back as a lid, but I prefer to eat them as I’m going along.
I used the Hummingbird vanilla frosting recipe and added some yellow colouring and lemon juice. Combine the icing sugar and butter with an electric mixer. Be careful as this can get messy i.e. clouds of icing sugar all over the kitchen. Add the milk and whisk for five minutes. Add the colouring, any remaining lemon syrup and extra juice to taste. Pipe into swirls on top of the cakes and add any decorations you wish to use.