Lemon curd cupcakes

These cupcakes have a filling of lemon curd in the center and a  frosting of lemon flavoured cream on top!

The vanilla cupcake batter is easy to make and very much like dump cake.
 You put all the ingredients in a bowl and beat only for 30 to 60 seconds and the batter is ready !
The lemon curd can be made a day before and can be kept in the fridge for a week!

Ingredients for vanilla cupcake:
All purpose flour or maida-1 and 1/2 cup or 180 gms- sifted,
Granulated sugar ( powdered )-1 cup or 140 gms,
Eggs -2,
Baking pwd-1 and 1/2 tsp,
Amul light butter- 1 packet small-100 gms + 2 small squares or 113 gms-room temperature,
Vanilla essence-1 and 1/2 tsp,
Thick yogurt or sour cream- 1/2 cup.

Filling-Recipe for lemon curd 
http://illa-cookingdelights.blogspot.in/2013/08/lemon-curd.html
Lemon curd-1/2 cup.

Frosting-
Amul fresh cream- 180 ml - 25 % milk fat-low fat cream.
Icing sugar-1 tbsp,
Cold lemon curd- 2 to 3 tbsp.

Method:
Lightly butter 14 muffin cups or line them with paper cups.
Pre heat oven to 350 F or 180 C
Egg ,butter and sour cream or yogurt should be at room temperature.
Take your mixer bowl and put flour,baking pwd and sugar in it.

Run your beater at low speed for few seconds,to combine and make the flour airy.

Add butter,eggs,sour cream or yogurt and vanilla essence.

Beat the wet and dry ingredients together at medium speed until the batter is smooth- it will take 30 to 60 seconds.

Scrape down the sides of the bowl.

With a ice cream scooper or 2 tbsp fill 3/4 the muffin cups with batter.

With a spoon fill the sides.

Bake for 20  to 25 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

(for aluminium tray the baking time will be 25 minutes and for black coated tray it will take 20 minutes)Remove from oven and place on a wire rack.

To remove the cupcakes from the tray insert a knife at the edge.Leave it to cool on wire rack.

Once the cupcakes are cool,cut about 1/2 inch in to the center of each cupcake using a small spoon.

Spoon 1 tsp of lemon curd into each indentation.

Lemon flavoured cream:
Place your mixing bowl and beater or wire whisk in the freezer for 30 minutes.
Place the cold cream in the bowl and beat till soft peaks form.

Add 1 tbsp of icing sugar.

Beat for few seconds.

Add  the cold lemon curd and beat till stiff peaks form.Taste the cream and add and adjust according to your taste.

It takes only 2 to 3 minutes for the cream to form peaks.

As I have used low fat cream it took 2 to 3 minutes,but if using heavy  whipping cream it will  take less time.

You have to be careful not to turn the cream into butter.
Spread the frosting on each cupcake with a spatula or fill half the cream ( at a time) in a pipping bag using a  plain or decorative tip.

Put the cupcakes in the fridge for the cream to set..Take out before serving and bring to room temperature.

These cupcakes are best eaten the day they are made but they can be covered and stored in the fridge for few days.

Makes -14 cupcakes.