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Nigella Lemon Curd Cupcakes

Nigella Lemon Curd Cupcakes Recipe
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Nigella Lawson’s Lemon Curd Cupcakes are light, airy cupcakes filled with tangy lemon curd and topped with lemon buttercream. The combination of sweet and tart flavors, along with the soft texture of the cake, makes these cupcakes a delightful treat.

Ingredients

Scale

For the Cupcakes:

  • 125g (4.4 oz) unsalted butter, softened
  • 125g (4.4 oz) caster sugar
  • 125g (4.4 oz) self-raising flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

For the Lemon Curd:

  • 2 large lemons, zest and juice
  • 100g (3.5 oz) caster sugar
  • 50g (1.75 oz) unsalted butter, cubed
  • 2 large eggs, beaten

For the Lemon Buttercream:

  • 150g (5.3 oz) unsalted butter, softened
  • 300g (10.6 oz) icing sugar, sifted
  • 2 tablespoons lemon juice
  • Zest of 1 lemon

Instructions

Step 1: Prepare the Lemon Curd

  1. Mix the Ingredients: In a heatproof bowl, combine the lemon zest, juice, sugar, and butter.
  2. Cook the Curd: Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until the butter has melted and the sugar is dissolved.
  3. Add the Eggs: Slowly whisk in the beaten eggs, continuing to stir until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
  4. Cool the Curd: Once thickened, remove from the heat and pour the lemon curd into a clean jar. Let it cool completely before using.

Step 2: Bake the Cupcakes

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake cases.
  2. Make the Batter: In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Add the Flour: Sift the self-raising flour into the mixture and fold gently until combined. If the batter is too thick, add 1-2 tablespoons of milk to reach a smooth consistency.
  4. Fill the Cases: Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
  5. Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until they are golden and a skewer inserted into the center comes out clean.
  6. Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.

Step 3: Fill the Cupcakes

  1. Core the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
  2. Add the Lemon Curd: Fill the hollowed-out centers with the cooled lemon curd.

Step 4: Prepare the Lemon Buttercream

  1. Beat the Butter: In a large bowl, beat the softened butter until creamy and pale.
  2. Add the Icing Sugar: Gradually add the sifted icing sugar, beating well after each addition until smooth and fluffy.
  3. Add the Lemon: Mix in the lemon juice and zest, and continue to beat until the buttercream is light and airy.

Step 5: Frost the Cupcakes

  1. Pipe or Spread the Frosting: Use a piping bag fitted with a star nozzle to pipe the lemon buttercream onto each cupcake, or simply spread it with a knife for a more rustic look.
  2. Garnish (Optional): Add a small piece of lemon zest or a sprinkle of edible glitter for a finishing touch.

Find it online: https://britishbakingrecipes.co.uk/nigella-lemon-curd-cupcakes-recipe/