Ingredients
For the sponge
175 g Baking spread unsalted, softened
175 g Caster sugar
3 Eggs large
2 Lemons zested
175 g Self raising flour
For the filling
200 g Lemon curd good quality shop bought or homemade
For the buttercream
200 g Butter unsalted, softened
400 g Icing sugar
2 tsp Lemon extract
2-3 tbsp Milk
For decoration
Yellow 100s and 1000s optional
12 Lemon jelly slices optional
Metric – US Customary
Instructions
Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy
Add the eggs and mix them in well
Then gently whisk, or fold in, the self raising flour and lemon zest
Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
For the buttercream, mix the softened butter on it’s own for a few minutes. Then add the icing sugar, lemon extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes, or spread it on with a spoon
Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice
Store in an airtight container in a cool place and eat within 3 days
