Tuesday, 24 March 2015

Lemon Swirl Cupcakes

These cupcakes are delicious, yes I know I'm biased because I made them myself  but they turned out so much better than I expected. They make for the perfect Easter treat, mainly because I made them yellow and I always associate lemon with Easter. 
Here's what I did:


8oz SR Flour
8oz Caster Sugar
8oz Cooking Butter
4 Eggs
1x Tsp Lemon Essence 


Lemon Curd


4oz Cooking Butter
2x Tblsp Caster Sugar
150g Cream Cheese
Lemon Essence
Yellow Colouring

*Of course you can make you lemon curd from scratch as well as you lemon flavouring but it was a last minute idea and I used what was in the cupboard!*

  • Cream butter and sugar
  • Sieve flour and add in with the eggs, alternating an egg and some flour at a time
  • Add in lemon essence, leave to whir around in the mixer for a while while you get your trays and cake cases ready
  • Spoon a generous amount of cake mixture into each case, this amount made 18 decent sized cup cakes.
  • Add roughly 3/4 teaspoon of lemon curd to each cake case and then swirl the mixture together using a knife
  • Bake in the oven for approximately 25mins on 170 degrees, fan oven
  • For the topping cream sugar and butter before adding in the cream cheese and lemon essence and ice the cakes once they are cooled. I topped mine off with some lemon meringue pieces.
They were really light and fluffy and I love how the lemon curd was running all through each cake rather than a dollop in the middle.



  1. Yum these look fab. Lemons my fave flavour cake x

    1. Oh me too, put a few chocolate eggs or something on the top and they are the ideal Easter treat :)


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