Lusciously lemony cupcakes. This recipe is perfect for baking with kids.
Makes 12 Cupcakes
Preheat the oven to 180 degrees fan and place 12 cupcake cases into a 12 hole muffin tin.
Start by beating together the butter and caster sugar until pale and fluffy.
Gradually beat in the eggs a little at a time, adding a teaspoon of flour with each addition to stop the batter splitting.
Sieve the remaining flour and carefully fold into the batter using a metal spoon.
When the flour is fully incorporated stir in the lemon curd.
Spoon the mixture equally between the 12 cupcake cases and place in the preheated oven for 12-15 minutes or until well risen, golden brown and a skewer comes out of the centre clean.
When the cupcakes are baked remove from the oven and place onto a wire rack to cool.
Once the cupcakes are completely cool spoon over a spoonful of the remaining Lemon Curd from the jar over each cupcake.