Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Lemon Curd Cupcakes with Lemon Buttercream
15 mins
20 mins
Easy
12
Making lemon buttercream icing has never been as easy! Try our delicious version with these tantalising lemon curd cupcakes.
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- Ingredients
- Method
Ingredients
- 1½ cups self-raising flour (225g), sifted
- ¾ cup Chelsea Caster Sugar (170g)
- 125g butter, softened
- 2 eggs, beaten
- ½ cup milk (125g)
- 2 tsp freshly grated lemon zest
- 1 cup lemon curd (250ml)
- Grated white chocolate, to decorate (optional)
Lemon Buttercream
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 2 Tbsp lemon juice
- 1-2 Tbsp hot water
Decoration
Extra lemon curd and roughly chopped white chocolate, to decorate (optional)
Additional tips
Try making your own lemon curd - we can recommend this lemon curd recipe!
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
21
What did you think of this recipe?
Unknown
I made these yummy treats for easter and everyone loved it! Super easy to make...
5
Method
Preheat oven to 175°C fan bake. Line a 12-hole muffin tin with cupcake cases.
Sift flour into a large bowl. Add sugar, butter, eggs, milk and lemon zest. Use an electric beater to mix on a low speed for 2 minutes, until combined. Increase the speed and beat for a further 2 minutes until fluffy and smooth.
Quarter-fill each cupcake case with the mixture and make a small well in the centre. Fill with a teaspoon of lemon curd and cover with more cupcake mixture to around three-quarters full.
Bake for 15-18 minutes until golden brown and cupcakes spring back when lightly pressed on top. Remove from tin onto a wire cooling rack and allow to cool completely.
Lemon Buttercream
Beat butter until smooth and pale. Beat in icing sugar, lemon juice and enough of the hot water to make a creamy, fluffy icing.
Pipe or spread buttercream onto cooled cupcakes. Add a small dollop of lemon curd and top with white chocolate, if desired.
Additional tips
Try making your own lemon curd - we can recommend this lemon curd recipe!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
21
What did you think of this recipe?
Unknown
I made these yummy treats for easter and everyone loved it! Super easy to make...
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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