Lemon Curd and Elderflower Cupcakes
Servings: 8 cupcakes
Ingredients
Cupcakes
- 150g sugar
- 115g butter
- 2 eggs
- 50g Greek yoghurt
- 50ml milk
- 40g lemon curd (see note 1)
- 2 tablespoons elderflower cordial (see note 2)
- 150g spelt flour (see note 3)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Curd Frosting
- 90g lemon curd (see note 1)
- 50g icing sugar
- strawberries (optional)
Instructions
Cupcakes
- Pre-heat the oven to 170°C. Line a cupcake tin with 8 cases (see note 4).
- Using an electric whisk or machine, beat the sugar and butter together until light and fluffy. Add eggs one at a time.
- Running on a slow setting, add the Greek yoghurt, milk, curd and elderflower and mix until well combined.
- In a separate bowl, combine the flour, baking powder and baking soda. Again, running on a slow setting, add the dry ingredients a little at a time. Stop when the flour mixture is just incorporated (do not over-work).
- Dollop into the prepared cupcake tin, filling to about a ⅔ full. They do rise a fair bit, so don't fill more than this. If you are making more cupcakes than 8, just fill to the half way mark.
- Bake for around 23-25 minutes, until an inserted skewer comes out clean. Leave in the pan for around ten minutes, then place on a wire rack to cool completely.
Frosting
- Mix the curd with as much icing sugar as needed to make a firm, spreadable frosting. You can actually omit the icing sugar and just top with lemon curd, if you prefer. Spread over the cold cupcakes. Top with half a strawberry, if you like. Enjoy!
Notes
I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
- I used my own lemon and elderflower curd, but you can add whatever you have.
- I used my own elderflower cordial, but again, you don't have to make your own.
- You can use regular, plain flour in place of spelt flour.
- I made 8 massive cupcakes. You could make 10 (or even 12) if you preferred, but you would need to adjust baking times.