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, which just happens to be this Sunday, here in the UK. I think my kids are up to something but because I have a big birthday coming up on the 15th of March, Mother’s Day will be fairly simple and low key. In fact, I’ve always not made a big deal of it, not being a huge fan of excessive commercialism. Notice I said excessive!
There’s just something to be said about prettily decorated cupcakes, and as far as I’m concerned, they play right into my penchant for all things small when it comes to food presentation!
Why lemon curd and yoghurt cupcakes, you say? I was toying with the idea of cupcakes for the weekend recently and thought about converting our Lemon and Raspberry Cake recipe, which uses lemon curd, a favourite baking ingredient. But when I went to get the butter out, I saw some yoghurt just sitting in there. Mmm, I thought, I wonder…. But of course, I didn’t have enough as it was a half eaten tiny pot! And because I was too lazy to go out and get some, the recipe got postponed. I also had to go back to the drawing board to factor in the yoghurt and adjust all the other ingredients.
When I did get around to baking them though, the final result was phenomenal! Moist, tangy and so, so soft, especially freshly baked. Thank goodness for lightbulb moments, eh?
As you can see from these cupcakes, we’ve topped some with buttercream and some with fondant. I say we, because my younger three kids had a hand in decorating them. The fondant was a regular old, flavoured with vanilla; I have a recipe and instructions for homemade right here if you ever fancy making your own. Otherwise, a shop bought one will do very nicely. Homemade fondant is for the tenacious! If you’ve never worked with fondant though or are fairly new to it, my page How to Cover a Cake with Fondant gives you lots of handy hints.
As for the buttercream topping, we’ve used one of our favourite recipes, Lemon Curd Buttercream Icing. Click for the recipe. The piping nozzle can be either Wilton 2D or 1M, either one will give you that beautiful large rose.
That’s it folks, I hope you enjoy these cupcakes, they’re extremely easy to make and are an absolute joy to eat. Ssh, but I also love dunking them sans icing! So, what else is new, I know!
If you’ve not noticed, comments are back on LinsFood after a couple of years, I’d love to hear what you think!
- 150g self raising flour
- quarter tsp bicarbonate soda
- 100g natural, full fat yoghurt
- 120g lemon curd
- 200g salted butter
- 150g white caster sugar
- 3 eggs
- 1 tsp vanilla
- fine zest of 1 lemon (optional, if you don't like bits!)
- 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.