Lemon Curd Filled Vanilla Cupcakes
Moist vanilla cupcakes filled with delicious homemade lemon curd, frosted with light, fluffy & creamy toasted meringue. Then lightly toasted with a blow torch for colour and depth.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups cake flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cups castor sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk (1/2 cup milk + 1 tsp lemon juice side aside for 5 mins)
- 1 1/2 tsp vanilla extract
- 1/2 cup of Lemon Curd
Instructions
- 1
Preheat oven to 175C.
- 2
In a large bowl whisk together flour, baking powder, baking soda, and salt.
- 3
In your mixing bowl beat eggs for 20 secs then add sugar and beat for another 30 secs on medium speed.
- 4
Add vanilla extract and oil.
- 5
Reduce speed to low, add 1/2 of your flour mixture.
- 6
Then pour in 1/2 of your buttermilk.
- 7
Continue to add the other half of your flour, then buttermilk.
- 8
Beat until just combined. Don't forget to scrap down your bowl.
- 9
Fill cupcake liners till 3/4 full.
- 10
Bake for 12-14 mins until skewer comes out clean.
- 11
Let cool in pan for 2 minutes before carefully taking it out to cool on wire rack completely.