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:

Ingredients:

8oz SR Flour

8oz Caster Sugar

8oz Cooking Butter

4 Eggs

1x Tsp Lemon Essence 

Filling:

Lemon Curd

Topping:

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!*

Method:

• 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.