Rington Recipe - Lemon Curd Cupcakes

Our Gifting Specialist, Ashley, has created this yummy recipe using Ringtons Lemon Curd.

Ingredients

For the cake:

• 337g of margarine
• 337g of caster sugar
• 6 medium eggs
• 337g of self raising flour
• The rind of 2 unwaxed lemons
• The juice of one Lemon
• Lemon extract – 1 tsp

For the icing:

• Ringtons Lemon Curd
• 250g of unsalted butter
• 350g of icing sugar – sieved
• 2 tps of lemon extract
• A drop or two of yellow gel food colouring

Method

1. Preheat the oven to 160°C fan and line a cupcake tray with cupcake cases.
2. In a large mixing bowl, cream together the margarine and caster sugar until pale and fluffy.
3. Gradually add the eggs, mixing well between each addition. If the mixture begins to curdle, add a spoonful of the flour.
4. Fold in the self-raising flour until fully combined.
5. Add the lemon rind, lemon juice, and lemon extract, then mix until smooth and evenly combined.
6. Divide the mixture evenly between the cupcake cases, filling each around two-thirds full.
7. Bake for approximately 18–22 minutes, or until the cupcakes are golden and a skewer inserted into the centre comes out clean.
8. Leave the cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

For the Icing

1. Beat the unsalted butter until soft and smooth.
2. Gradually add the sieved icing sugar and beat until light and fluffy.
3. Mix in the lemon extract and a small drop of yellow gel food colouring until evenly combined.
4. Pipe or spread the icing onto the cooled cupcakes.
5. Finish each cupcake with a spoonful or swirl of Ringtons Lemon Curd on top for a bright citrus finish.