Lemon Curd Cupcakes | What Dad Cooked

Name: Lemon Curd Cupcakes | What Dad Cooked
Ingredients: For the cupcakes; 200g plain flour; 200g caster sugar; 3 eggs; 1/2 tsp baking powder; 1/2 tsp baking soda; Pinch of salt; 5og unsalted butter; 100g groundnut or sunflower oil; zest of one lemon and juice of two lemons; 1/2 tsp vanilla; 60g – 90g lemon curd (I used Scarlett & Mustard Classic Lemon Curd from Liberty – but any lemon curd will be fine); For the buttercream frosting; 120g caster sugar; 3 tbs water; 1 tbs corn syrup, or golden syrup or glucose syrup; 2 egg whites; 200g unsalted butter at room temperature; 1/4 tsp vanilla; 3 tbs lemon curd; Equipment; 12 muffin oven tray; 12 muffin cases; Sugar thermometer; Piping bag with nozzles

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These were inspired by a jar of Classic Lemon Curd, by Scarlett & Mustard from Liberty.

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Ingredients

For the cupcakes
200g plain flour
200g caster sugar
3 eggs
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
5og unsalted butter
100g groundnut or sunflower oil
zest of one lemon and juice of two lemons
1/2 tsp vanilla
60g – 90g lemon curd (I used Scarlett & Mustard Classic Lemon Curd from Liberty – but any lemon curd will be fine)
For the buttercream frosting
120g caster sugar
3 tbs water
1 tbs corn syrup, or golden syrup or glucose syrup
2 egg whites
200g unsalted butter at room temperature
1/4 tsp vanilla
3 tbs lemon curd
Equipment
12 muffin oven tray
12 muffin cases
Sugar thermometer
Piping bag with nozzles