Lemon Curd Cupcakes

Serves: makes 12


1/3 cup (115g) Yackandandah Lemon Curd
1½ cups (200g) self raising flour, sifted
3/4 cup (150g) caster sugar
125g unsalted butter, softened
2 eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract
1 tablespoon icing sugar for dusting


Preheat oven to 160°C (320°F).

Place the flour, sugar, butter, eggs, milk and vanilla in a stand mixer bowl and beat on medium speed for 6 minutes or until pale and smooth.

Spoon the mixture into 12 x ½-cup-capacity (125ml) tins lined with cupcake cases and bake for 22–25 minutes or until cooked when tested with a skewer. Transfer onto a wire rack to cool completely.

Using a small, serrated knife, cut the tops of the cupcakes. Spoon the lemon curd on top. Dust with icing sugar to serve.