It’s so hard to say goodbye {Lemon Crumble Cupcakes}

Autumn is here! The days are starting to get shorter and the nights are definitely cooler.

I love this time of year, but I also love the long sunny days of summer! I have a lot of conflicting feelings about different things.

So, before I say goodbye to summer (until next year) I thought I’d make these super summery and light Lemon Crumble Cupcakes!

Not that you can’t make these in the middle of winter to remind you of summer or in the spring when you are anticipating summer or in summer as lemons go well with sunshine.

Although saying that a crumble always reminds me autumn and winter. There I go again with my conflicting feelings and thoughts!

No matter the time of year these cupcakes are gorgeous and should be made to share!

Crumble Topping:

75g plain flour
75g golden caster sugar
zest of 1 lemon
100g unsalted butter, chilled and cut into blocks

Make this first by mixing the flour, sugar, and lemon zest together. Then rub the butter into flour mixture until it looks like breadcrumbs and then set aside in the fridge until needed.

Lemon Crumble Cupcakes:

200g butter, room temperature
200g golden caster sugar
4 medium eggs
200g self-rising flour
juice of 1 lemon
150g Mackays Lemon Curd

Pre-heat the oven to 180C/350F and line a cupcake tray with your choice casing. Beat the butter until soft before adding the sugar and then beat until light and fluffy. Whisk the eggs together, and then slowly add little by little to the light and fluffy butter mixture. If you add too much too quickly it will curdle. Gently fold in the flour and lemon juice until just combined.

Place a heaped tablespoon (one from your drawer not a proper measuring spoon) into the bottom of each case. Dollop about a ½ tablespoon of lemon curd in the middle of each cupcake case before topping each cupcake roughly with another tablespoon of batter, then cover each cupcake with the crumble topping. There should be plenty to cover each cupcake.

Bake for 30 minutes they should be a golden color on top and should spring back slightly. A skewer test would probably be useless as it has curd in the middle. Let them cool down in the cupcake try before removing to a wire rack to cool.

notes: Mackays Lemon Curd was provided for me as part of there #bakingwithmackays campaign please see my contact/policy tab above for further information; recipe adapted from Rachel Allen’s Cake (my book review); if you like this post you make like Lemon & Poppy Seed Scones another post where I talk about lemons and sunshine

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