I have the tendency to go overboard with my bakes because I reckoned I might as well bake more since I already made the effort to bake. I really should exercise some prudence. I have used the lemon curd cooked earlier in 2 types of tarts and some cookies and still have quite a bit left, vanilla cupcakes with lemon curd core it shall be.

(Makes 12 standard muffin sizes)

To make the vanilla cupcakes

  • 125g self-raising flour
  • 125g caster sugar
  • 125g unsalted butter at room temperature
  • 2 eggs
  • 0.5 tsp baking powder
  • 3 tbsp plain yogurt
  • Zest of 1 lemon
  • a pinch of salt
To make the frosting
  • 125g cream cheese
  • 75ml whipping cream
  • 50g icing sugar
(For me, I needed to use up buttercream, whipped cream and a bit of cream cheese, so I only used 60g cream cheese) I’m proud to say I used up all the buttercream, cream cheese and whipped cream, no wastage! Yea! 

To assemble

1. Preheat the oven at 180 degrees and line the muffin tray.

2. Sift the flour and baking powder together and set aside.

3. Beat the butter, salt and sugar together till light and fluffy.

2. Add the eggs one at a time, beating the mixture till combined. 

3. Add the yogurt and beat again till combined. 

4. Add the zest and the sifted flour mix, fold to combine.

5. Spoon the mix into the lines tray, filling three quarter of each cup.

6. Bake in preheated oven at 180 degrees for about 20 minutes. Insert a skewer into a muffin to check if they are ready. The muffins are ready if the skewer comes out clean.

7. While the cupcakes are cooling, prepare the frosting. Cream the cheese and icing sugar till soft and smooth.

8. Whisk the whipping cream till soft peak.

9. Fold the whipped cream into the cheese mixture till smooth.

10. Core the center of the muffin using a corer or a knife. I bought a cupcake corer, yes, I’m a bit obessed with baking equipments.

11. Pipe lemon curd into the center.

12. Pipe the frosting on top of the cupcakes using a star nozzle.

You see different colours because mine has cheese frosting, buttercream frosting and even whipped cream. Reduce wastage! 

And because I really really am convicted to reduce wastage, I assembled another dessert using the cored centre from the cake, some lemon curd and whipped cream. I used up ALL the leftover! 🙂

There, the completed cupcakes with the lemon curd surprise when you cut through the center.

谢谢祢用生命将我赎回, 我是天父永远最爱宝贝