Lemon Curd Filled Cup Cakes...

An Indulgence...Lemon Curd Filled Cup Cakes
I ,for one, have forever loved lemon tarts.There is something about the sunshine yellow colour and the fragrance of the lemon and the tang and tartness of the fruit...and when you add to it ,butter and sugar...after chocolate, lemon is my next death wish.

These pretty little cupcakes were hollowed out and filled with a halo of lemon curd. I could have meringue-"ed" them or added cream frosting...but that would have diluted the flavours of the lemon curd.
This heat and humidity...nothing hits better than lemon!
Actually these cup cakes have been on my mind since I made the Lemon Chiffon Cake with Lemon curd Frosting and had some lemon curd left over...only we finished the lemon curd and i made a fresh batch for these.

The lemon curd just oooozzzzzzing out of the cupcakes...
For those of you who like your eggs just cooked for 6 minutes....this is such a close call! I never knew about this 6 minute business,until I heard Anthony Bourdain describe his love for eggs...just done in 6 minutes. Right and so perfect. Even the rudest chef on TV(...well not quite the rudest Gordan Ramsay is always the &*^*  rudest) can teach you so much about the chemistry of food...other than tickling your funny bones.
If you have'nt heard...he calls himself and egg whore...
If only one gets paid to eat what one loves the best!!!

The doughnut like things you see are also cupcakes...just baked in these really cute jelly molds.
Easier to pour the lemon curd into them.
And love the ooze of the lemon curd...OK you can do simple cream ...or maybe macerated fruits...that's an Idea...dunk fruit in rum or vodka...and fill a cupcake with them and indulge!
wow!

Lets move on...

for the

Lemon Curd Filled Cup Cakes...

you need

1 1/2 cups plain flour
1/4 tsp salt
1/4 cup milk
1/2 cup vegetable oil/butter
3 eggs
1 tsp vanilla
1 1/2 tsp baking powder
2/3 cups caster sugar
zest of 1 lemon
1 tsp lemon juice

Pre heat your oven 180C/350F and line your muffin tray with paper cups. I had these cute jelly molds that I greased and floured ..they were small so I got 13muffins ...a read bakers dozen!!
Cute...look like mini doughnuts!

Start with the eggs...and the sugar

Sift the dry stuff...the salt, flour and the baking powder twice and beat the egg and sugar mix.Zest the lemon into this.

Add in the oil and then beat in a third of the flour..

Mix the milk and the lemon juice and set aside,fold in the remaining flour and vanilla essence into the batter.
Now pour the milk..you will need all of it.
And gradually fold it in...gently!

Now pour into the waiting molds...

Into the oven...22 minutes. The voltage was playing hot and cold here that day ...so maybe your cupcakes cook faster.Don't walk away too far...

All done and soft and smelling heavenly!!!!!!!And once they were cool...we filled them with the lemon curd...you can see that the cupcakes were not cool enough the lemon curd was melting...that can only mean one thing I have no. NO patience when it comes to yummy food!
The lemon curd was made here, and this was the second batch.

Then it was just a matter of fill and serve and eat...
Skipped dinner two days in a row...I'd rather eat healthy! Eggs!

Beautiful and lush..

Try them , you will be left salivating for more!!

So what are you baking today???