Lemon Curd Cupcakes - cooking recipe

Ingredients

7 tbsp butter, softened
1 tsp finely grated lemon zest
1/2 cup granulated sugar
2 None large eggs
1 cup self-rising flour, plus 2 tbsp
2 tbsp milk
1 cup heavy cream
2/3 cup lemon curd
2 tbsp powdered sugar

Preparation

Preheat oven to 350\u00b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Fold in flour and milk until just combined. Distribute between paper liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, whip cream to firm peaks. Transfer to a piping bag fitted with a large fluted tip.
Cut a deep triangular hole in the top of cooled cupcakes. Reserve lids. Fill holes with lemon curd then pipe whipped cream over top. Drizzle with a little extra curd. Re-position lids on cupcakes then dust with powdered sugar.