Lemon Drop Cupcake Recipe

Makes 12-16

These are very lemony!

Curd:

75g unsalted butter

3 large eggs

75g caster sugar

125ml lemon juice

Melt the butter in a heavy based saucepan. Add the rest of the ingredients and continue to whisk over a low heat until the mixture thickens up. Leave to cool.

Cakes:

3 oz butter

6 oz golden caster sugar

3 tbsp vegetable oil

4tbsp fresh lemon juice

4 medium eggs

3tbsp Greek yoghurt

6oz self-raising flour

2 tsp baking powder

Cream the butter and sugar together and then add the vegetable oil. Stir in the lemon juice and once combined add the eggs one at a time. Don’t worry if the mixture looks curdled at this stage. Stir in the Greek yoghurt. Use a fork to stir the baking powder into the self-raising flour. Add the flour to the mixture and stir to combine.

Icing:

200g cream cheese

100g unsalted butter

2tbsp lemon curd (that you made earlier)

600g royal icing sugar

Use an electric whisk to cream together cream cheese, butter and lemon curd. Once the ingredients are combined add the royal icing sugar. Whisk for 5 minutes.