Rosemary Lemon Curd Cupcakes

Name: Rukmini Iyer Rosemary Lemon Curd Cupcakes | Quick Bakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 12
Ingredients: 115g softened unsalted butter; 115g caster sugar; 2 medium free-range eggs; 115g self-raising flour; 1 tsp baking powder; 1 tsp chopped fresh rosemary; 20ml milk; 12 heaped tsp heaped teaspoons lemon curd; 12 rosemary tips

by Rukmini Iyer from The Sweet Roasting Tin

Incorporating a little rosemary into the batter gives these quick and easy cupcakes a subtle fragrance, paired with zesty lemon curd to finish.

Vegetarian Baking Quick

Makes 12

Total 25 min

Prep 10 min

Cook 15 min

Easy

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Introduction from Rukmini Iyer

These are gorgeous, grown-up cupcakes – rosemary works beautifully in the sponge against the sharp lemon curd. By all means use your own home-made – I am a little lazy and tend to use good bought instead.

Ingredients

115g softened unsalted butter

115g caster sugar

2 medium free-range eggs

115g self-raising flour

1 tsp baking powder

1 tsp chopped fresh rosemary

20ml milk

12 heaped tsp heaped teaspoons lemon curd

12 rosemary tips

Essential kit

You will need: 12 paper cases and a cupcake or muffin tin and a wire rack.

Method

Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time.

Gently fold in the self-raising flour and baking powder along with the chopped rosemary and the milk, taking care not to overmix. Divide the batter equally between 12 paper cases in a cupcake or muffin tin.

Transfer the cakes to the oven and bake for 15 minutes, until firm to the touch and a skewer inserted comes out clean.

Leave the cupcakes in the tin for 5 minutes, then gently lift them out on to a wire rack (I find a fork helpful for this) and leave to cool.

Spread a neat circle of lemon curd on top of each cake, and top with a rosemary tip.

The cakes will keep well in an airtight container un-iced in a cool room for 2–3 days – once you put the lemon curd on, you’ll need to store any spare cakes in the fridge.

FOR GLUTEN-FREE: These cakes work so beautifully with gluten-free flour (I use the Freee self-raising blend from Doves Farm) that I often make it with that instead of ordinary self-raising flour – texturally, it works really well with the flavour of the rosemary. Just increase the amount of milk to 40ml rather than 20ml, as the gluten-free mix is more absorbent.

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