Lemon Tart Cupcakes

Makes 12

Ingredients

• 3/4 cup ‘milk’
• 1 1/4 cup flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup oil
• 3/4 cup sugar
• 2 tsp vanilla extract
• Vanilla icing

For lemon curd

• 1/4 cup plus 2 tbsp sugar
• 1/4 cup plus 1/2 tbsp corn flour
• 1 cup plus 2 tbsp water
• 1.5 tbsp margarine
• juice and rind of two lemons

1. Preheat oven to 180ºC and line your tray with baking cases.
2. Sift all the dry ingredients but the sugar.
3. Add the oil and sugar to the milk and then add the dry. Mix well.
4. Pour into your baking cases, and put in the oven for 18 mins.
5. Whilst the cupcakes are cooking make the lemon curd.
6. In a saucepan combine the sugar, cornflour and water, bring to the boil whisking frequently until the mixure goes thick and translucent.
7. Remove from the heat and stir in the margarine, lemon juice and rind (this will make way more lemon curd then you need but you can always spread it on bread for a tastey treat it should keep for about 5 days in the fridge).
8. Once cakes and lemon curd are cool you can start assembling.
9. Cut the top of the cupcake off and slice in half, remove some of the middle of the cake. Fill the hole with lemon curd, add a dollop of icing and then replace the top of the cupcake so it looks like butterfly wings.
10. For a more lemony cupcake, add lemon extract to the cake and icing.

Tags: lemon tart cupcakes