These Lemon Curd and Yoghurt Cupcakes are just perfect for all sorts of occasions: tea parties, brunches, birthdays, weddings and of course Mother’s Day.
fine zest of 1 lemonoptional, if you don't like bits, leave it out
Instructions
Preheat the oven to 170˚C/340˚F.
Line 2 muffin trays with some cupcake cases. Or you could do this in 2 go's.
Mix the flour and bicarbonate soda in a bowl and set aside.
Mix the yoghurt and lemon curd in a jug or bowl and set aside.
Beat the butter and sugar in a tabletop mixer or with a hand held beater in a bowl until pale, about 2-3 minutes.
Add the eggs, one at a time, along with a tablespoon of the flour mix, beating well between each egg. The flour will stop your batter from curdling.
Add the vanilla and zest and beat for a few seconds on low, just to mix in.
Ditch the beaters and get a wooden spoon. Fold in / Mix in the flour in 3 batches, alternating with 2 batches of the yoghurt/curd mix. So, flour, yoghurt/curd, flour, yoghurt/curd and finally flour. Mix in with a light, gentle hand. The final batter will feel quite light and airy.
Fill the cupcake cases to three quarters full, allowing for rising.
Bake in the preheated oven for 15-18 minutes until just golden.
Leave to cool completely before decorating.
Notes
Total time does not include decorating the cupcakes.