Katie Thema









Limone Zingy Delightful Cuppies

Limone Zingy Delightful Cuppies

This recipe serves 12
Total prep and baking time : 1 hr 15 mins
Ingredients for cuppies
1 and 3/4 cups cake flour
1 Tbsp lemon zest
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1 cup milk
2 Tbsp freshly squeezed lemon juice


Preheat oven to 180 degrees Celsius
Line muffin tray with cupcake liners
Combine flour , lemon zest, baking powder, baking soda and salt in a bowl
Beat sugar and butter till fluffy in an electric mixer (on medium to high) for about 3 mins
On mediun to low speed , add egg and beat until combined.Add milk and lemon juice.
Add the flour mixture and milk mixture alter alternating batches , starting and ending with the flour. Mix until combined.
Add batter to muffin tray filling to 3/4 full . Bake for 15 to 20 minutes or until toothpick comes out clean.
Allow cupcakes to cool before removing from muffin tray.

Lemon curd Filling
1/4 cup fresh lemon juice
2 tsp finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 Tbsp salted butter


Combine all ingredients in a double boiler or use metal bowl over a pot of simmering hot water.
Heat whilst continuously whisking consistently until mixture thickens and reaches 160degress or coats back of spoon.
Pour the lemon curd into a heat proof bowl, cover with clingwrap pressed on top of the curd to avoid a film developing.
Refrigerate until cold.

2 cups unsalted butter
4 cups icing sugar
1 Tbsp orange juice
1 tsp salt

Mix ingredients in mixer on high for 10 mins for perfect consistency.

Assemble cupcakes by making hole in centre, filling with cold curd and decorating on top with buttercream. Enjoy!