Lemon curd and strawberry sponge cupcakes....

Nothing better to brighten the mood on a chilly, dark and rainy day than a cupcake, your very own personal cake. A cupcake with lemon curd inside. A cupcake with some vanilla yogurt, fresh strawberries and blueberries on top. A cupcake that has all the above and more!

The below recipe came a s a result of quite a huge craving for a layered sponge cake... It was very quick to make, quicker than a regular cake would and I had all the ingredients at hand, so no need to go shopping. 

How to make it...

Ingredients:

- 5 aquafaba eggs (200 ml aquafaba)
- 150 g caster sugar
- 1/2 teaspoon vanilla essence
- 175 g self-raising flour
- 5 tablespoon vegan lemon curd
- some fresh strawberries, blueberries etc.
- vegan whipped cream or thick vegan soy vanilla yogurt

Method:

- Preheat the oven to 180 C. Line your cupcake baking tray.
- Place aquafaba eggs, sugar and vanilla in a bowl and whisk/beat them until it has a consistency of a lightly whipped cream. It's better to do it with a hand held mixer rather than by hand with a balloon whisk, as it takes some time.

- Using a dessert spoon, gently fold in sifted flour and continue folding until all the flour is fully absorbed. 

- Transfer the batter into cupcake tin and bake for about 13 minutes - until spongy when touched and they come slightly away from the sides of the try. 

- Transfer to the wire rack and let cool. 

- Slice each cupcake in half and spread the bottom half generously with lemon curd, place the top half back in its place. 

- Put some whipped cream (or yogurt) and decorate with some fresh fruit.


Smacznego!


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