Lemon & Cardamom Cupcakes

Name: Lemon & Cardamom Cupcakes
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: American
Ingredients: 2 cups Plain Flour (sieved); 1 ½ cups sugar; 2 tsp baking powder; ½ tsp salt; ½ cup Butter; 1 cup milk; ½ tsp vanilla essence / vanilla bean paste; 1 tsp ground cardamom seeds (elaichi powder); ½ lemon - juice + finely grated zest; ½ tsp Lemon Essence; few drops yellow food colouring; 2 large eggs; ¼ jar Lemon Curd; 225g butter. softened; 400g icing sugar. sifted; ½ lemon - juice; ½ tsp cardamom seeds (elaichi powder); ¼ jar Lemon Curd

Over a year ago 7,300 views

Cook: 25 mins

Serves: 15

American

Ingredients

2 cups Plain Flour (sieved)
1 ½ cups sugar
2 tsp baking powder
½ tsp salt
½ cup Butter
1 cup milk
½ tsp vanilla essence / vanilla bean paste
1 tsp ground cardamom seeds (elaichi powder)
½ lemon - juice + finely grated zest
½ tsp Lemon Essence
few drops yellow food colouring
2 large eggs
¼ jar Lemon Curd
225g butter. softened
400g icing sugar. sifted
½ lemon - juice
½ tsp cardamom seeds (elaichi powder)
¼ jar Lemon Curd

Accompaniment

Description

If you like lemon you'll love these! The cardamom compliments the lemon perfectly and white chocolate can be added to the final drizzle or the cake itself for a bit more indulgence

Method

1
1. Preheat oven to gas 4/ 180 c / 160 fan. Line your cupcake tin with paper cases.
2. Combine flour, sugar, baking powder, salt, butter, milk, vanilla, food colouring, lemon juice, zest & essence and cardamom in a large bowl. Mix at a low speed for a few minutes.
3. Add eggs one at a time and then mix at a high speed for approx 3 minutes until the mixture if fluffy and smooth.
4. Pour a small amount of the cake mix into the cases – approx 1/3 full.
5. Spoon a teaspoon of lemon curd into each case on top of the cake mix. Add more cake mix to make the cakes up to around 2/3 full.
6. Place in oven and cook for 25 minutes until golden in colour and centres cooked.(check with a skewer if not sure)
7. Remove from tin and cool on a wire rack.
8. When completely cooled, make the butter icing, Whisk together the butter and icing sugar until thick and creamy. Beat in the lemon juice and cardamom. Chill in the fridge for 30 mins.
9. Spoon into an icing bag and pipe over each cupcake. Drizzle on the lemon curd over the top. (if your lemon curd is quite thick you may need to melt slightly to be able to drizzle well) Enjoy!