This recipe came about for 2 reasons. The first was that I sampling Stork’s newest baking product, the ‘Easy to Mix Baking Liquid’. Strangely and intentionally vague name right? I didn’t actually know what it was for until it arrived in a package at my house. Apparently it’s a substitute for butter and made with vegetable and rape seed oils (amongst other things). It has a weird bright yellow colour and that weird fake-butter smell you get from microwave popcorn. I didn’t think it was very nice looking and I had strong doubts about the results. So I made the recipe on the bottle for lemon cupcakes. Here’s where the second reason comes in. After work (I am doing a short stint working at the local paper) I am always hungry, because I don’t get a lunch break – not slave labour, just short shifts. I was picking up some things for dinner in M&S, which is a high end grocery store. As we all know, shopping when hungry is dangerous. So of course I came home with a bag full of all kinds of irrelevant and unnecessary items, including Sicilian Lemon Curd. Of course. Why shouldn’t I need lemon curd made with Sicilian lemons?
And so the lemon curd cupcake was born. I researched some recipes on line, and decided that I would simply swirl the lemon curd in at the end, like you would when you’re marbling a peanut butter and chocolate brownie. That way you’ll get swirls of dense, lemony goodness. Then I thought of making butterfly cakes, like the kind my mum used to make for special occasions (for example the red jellied coconut cakes) except instead of plain old whipped cream – I would blend lemon curd AND whipped cream. Genius.
Turns out I was pleased with the results of Stork’s baking liquid. I wouldn’t buy it though, because I think why would you use something that’s been over processed when you just use good old fashioned butter. But I guess it’s good for someone in a hurry or someone who doesn’t actually like baking.
115 caster sugar
2 medium eggs
140g self raising flour
1/2 tsp baking powder
zest & juice of a small lemon
Jar of lemon curd
Set the oven to 180C
Cream butter and sugar. Add eggs, zest and juice.
Mix flour and powder until just combined.
Put a large dollop of lemon curd into the mix and give it a gentle swirl, not mixing fully.
Pour into 12 paper cases and bake for about 15 minutes.
Cool and top with lemon cream (a large dollop of lemon curd and a carton of cream, whipped till light and fluffy).
Dust with icing sugar.