Poppy Seed Cupcakes with Homemade Lemon Curd

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ingredients

Lemon curd

1 egg

1 lemon juice and zest

1/2tsp cornflour

85g sugar

65g butter cubes (milk)

Cupcakes
120g1/2 CUP Butter (milk) or Margarine

120g 1/2 CUP Caster sugar

120g 3/4 CUP Self raising flour (wheat)

2 eggs (eggs)

2 tbsp Lemon curd (see above or bought)

1 tsp poppy seeds


How to Make

Makes 6 cup cakes.

Lemon curd.

  1. Place the egg into a saucepan, add the sugar and whisk well.

  2. Add the lemon juice and zest and 1 tsp cornflour. Whisk well.

  3. Place on a low heat and stir constantly with a spatula until thick.

  4. Remove from the heat and gradually whisk in the butter .

  5. Chill

Cup cakes.

  1. Pre heat the oven to 180℃.

  2. Beat the butter and sugar together.

  3. Slowly add the beaten egg.

  4. Sieve in the flour and then fold in the poppy seeds.

  5. Mix well for 1 min.

  6. In a muffin tinned with cake cases, place a spoonful of cake mix in the bottom of each case. Make a well in the mixture and add a tsp of lemon curd. Top the curd with another spoonful of cake mixture.

  7. Bake for 12-15 mins.

  8. when completely cold. Decorate with Lemond curd and a sprinkle of poppy seeds

    This recipe was demonstrated in Our free Thursday class hosted by Chelsea Theatre . Click the link below for a list of the recipes in the weeks a head and to register for the ingredients to cook along!

JAYNE McGhee