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Lemon & Elderflower Curd Cupcakes on a wire rack.
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5 from 10 votes

Lemon & Elderflower Curd Cupcakes

Lemon & Elderflower Curd Cupcakes are so quick and easy to make. Hidden in their centre is a lovely pool of curd which makes them just delicious!
Course Snack
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Camilla Hawkins

Ingredients

  • 110 g softened butter/buttery spread
  • 110 g caster sugar
  • 110 g self raising flour sieved
  • 2 large eggs
  • 2 tbsp lemon & elderflower curd
  • 6 tsp lemon & elderflower curd
  • icing sugar for dusting

Instructions

  • Place 12 cupcake cases into a cake tray.
  • Preheat oven to 180ºC.
  • Place the butter and sugar into a bowl and cream together using an electric whisk until pale and fluffy.
  • Whisk in the eggs one at a time.
  • Fold in the flour gradually.
  • Finally fold in 2 tbsp lemon & elderflower curd.
  • Divide the mixture between 12 cupcake cases.
  • Then place ⅓ tsp of lemon & elderflower curd into the centre of each case.
  • Place the tray in the oven and bake for 15 minutes or until cakes are golden and spring back to the touch (or a cocktail stick comes out clean).
  • Allow to cool on a rack and then dust with icing sugar.