If there is any flavour of cake that doesn’t last in my household it’s lemon. My youngest is obsessed with lemon cakes of any shape or form. We made two dozen of these to give out for Ramadan at they proved a bit hit. With Spring in the air (British Summer Time has began in England; and you know what that means…one Happy Alliyah!). I thought you would love to bake a batch and enjoy them in the slightly warmer sun reminding us that Summer is on it’s way…

Feel free to half the recipe if you wish to make 12.

Ingredients:
250 grams butter (I use stork or store own brand version) at room tempreture
250 castor sugar
4 medium eggs
220 grams self raising flour
1 level tbsp baking powder
Juice of 4 lemons
Zest three of them
4 tbsp lemon curd (level spoons)

For the icing:
250 grams stork or other similar butter at room tempreture
550 grams icing sugar
2 tbsp lemon curd
1 tbsp boiling water
Optional extras: lemon decorations

1) preheat your oven to 170 (fan assisted) or 180 (non fan assisted). If you are an avid baker I really do recommend buying a stand alone thermometer you can pop in the oven to ensure baking tempratrues are even. Line two 12 hole muffin trays with cases (this recipe makes muffin size cupcakes).
2) Beat together the castor sugar and butter. This is called ‘creaming’ as you are creating a creamy buttery sugar mix. This shouldn’t take too long as long as the butter is at room tempretarure. You can also do this in a food processor. Either way cream away.
3) Now add the eggs-one by one. My tip is to crack each egg one by one into a bowl. That way if you end up with egg shell going into the egg it’s easier to fish out. Beat the egg in. Don’t worry if the mixture looks a bit curdled; this will be fixed when you add the flour.
4) Add the flour and baking powder and fold in.
5) Add the lemon juice and zest. Stir to combine.
6) Now add the lemon curd and gently whisk in. Don’t worry about combining it with the batter. If you can see the curd that’s absolutely fine.
7) Now spoon the mixture into the cupcake cases. Bake the cupcakes in the oven for 10/12 minutes (they’ll be a light golden colour). I usually use a cake testing skewer. Insert in the middle and if it comes out clear it’s all good. Place the cupcakes on a cooling rack.
TIP: don’t attempt to ice warm cupcakes. The mess is epic.

To make the icing:
Place the icing sugar and butter in a bowl and gently beat. Place in an icing bag (with a nozzle attached). Or use as you see fit.

To make the drizzle (optional):

Place the lemon curd in a jug/mug and add the boiling water. Whisk with a folk to create a ‘drizzle’. You may need to add a bit more water to get a drizzling consistency. If you find it’s too runny add a little bit more curd. Balance it out. I like a slightly runnier drizzle. You may prefer a more thicker one; hence why this part of the recipe is about testing until you find what you are happy with.

8) Once the cupcakes have cooled down ice them. Add the drizzle (it using) and decorations (ditto).

9) Enjoy.

These cupcakes keep in an airtight container for up to three days. Hot weather won’t help though. So if you wish to keep them in the summer months don’t ice them until you are ready to ravish them.