Lemon and Thyme Cupcakes with Edible Flowers | Mrs Bridges

Ingredients

• 40 minutes plus 50 minutes baking and cooling
• 150g butter, softened
• 150g caster sugar
• 2 lemons, zest only
• 2 tsps thyme (or lemon thyme) leaves, finely chopped plus 1 tsp to decorate
• 3 eggs
• 150g self-raising flour
• 2 tbsps milk
• 150g Mrs Bridges Lemon Curd
• 12 primroses, or other edible flowers* (see note below)