Lemon Curd and Elderflower Cupcakes
Servings: 8 cupcakes
Ingredients
Cupcakes:
- 150g (¾ cup) sugar
- 115g (½ cup) butter
- 2 eggs (medium)
- 50g (¼ cup) Greek yoghurt
- 50ml (3 tbsp) milk
- 40g (1½ oz) lemon curd (see note 1)
- 2 tbsp elderflower cordial (see note 2)
- 150g (1¼ cups) spelt flour (see note 3)
- 1 tsp baking powder
- ½ tsp baking soda
Lemon Curd Frosting:
- 90g (3¼ oz) lemon curd (see note 1)
- 50g (½ cup) icing/confectioners'/powdered sugar
- strawberries (optional)
Instructions
Cupcakes:
- Pre-heat the oven to 170°C (338℉). Line a cupcake tin with 8 cases (see note 4).
- Using an electric whisk or stand mixer, beat the sugar and butter together until light and fluffy.
- Add eggs one at a time, beating each one in before adding the next.
- Running on a slow setting, add the Greek yoghurt, milk, curd and elderflower cordial, and mix until well combined.
- In a separate bowl, combine the flour, baking powder and baking soda. Again, running on a slow setting, add the dry ingredients a little at a time. Stop when the flour mixture is just incorporated (do not over-work).
- Dollop into the prepared cupcake tin, filling to about a ⅔ full. They do rise a fair bit, so don't fill more than this. If you are making more cupcakes than 8, just fill to the half way mark.
- Bake for around 23-26 minutes in the lower part of the oven, until an inserted skewer comes out clean.
- Leave in the pan for around ten minutes, then place on a wire rack to cool completely.
Frosting:
- Mix the curd with as much icing sugar as needed to make a firm, spreadable frosting (you can omit the icing sugar and just top with lemon curd, if you prefer).
- Spread over the cold cupcakes. Top with half a strawberry, if you like. Enjoy!
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I used my own lemon and elderflower curd, but you can add whatever you have.
- I used my own elderflower cordial, but again, you don't have to make your own.
- You can use spelt or regular flour for this recipe (just use the same amount).
- I made 8 massive cupcakes. You could make 10 (or even 12) if you preferred, but you would need to adjust baking times slightly.
