Lemon curd and strawberry sponge cupcakes....

Nothing better to brighten the mood on a chilly, dark and rainy day than a cupcake. A fluffy, light as an air cupcake. 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!
The below recipe comes from a great book "The Nation's favourite food" by Neven Maguire (and if you haven't heard about it before, it's about Irish nation's favourite food). It was very quick to make and I had all the ingredients at hand. His is a big, round sponge cake with plenty of whipped cream and fresh strawberries, below is my take on the recipe - little, fluffy cupcakes. I'm very happy with the end result!

How to make it...

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

Preheat the oven to 180 C. Line your cupcake baking tray.
Place eggs, sugar and vanilla in a bowl and whisk/beat them until it has a consistency of a lightly whipped cream. 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.


You may also like:

Vanilla & blackberry cupcakes

Nutella & peanut butter cupcakes