Lemon and cream cheese cupcakes
21/6/2009
Ingredients
| 125 g | Butter |
| ¾ cup | Sugar |
| 1 | Lemon |
| 2 | Eggs |
| 1 cup | Flour |
| 1 tsp | Baking powder |
| 125 g | Cream cheese |
| ¼ cup | Lemon juice |
Lemon Curd Icing
| ¼ cup | Lemon curd |
| 1 tbsp | Lemon juice |
| 1¼ cups | Icing sugar |
Directions
- Preheat oven to 200 deg C. Beat softened butter, sugar and 1 tablespoon lemon rind together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour and baking powder into butter mix. Fold in with cubed cream cheese and lemon juice.
- Line eight muffin pans with paper cases and divide mixture among these.
- Bake 12 to 15 minutes or until golden. Ice when cold with lemon curd icing.
- To make lemon curd icing: Mix lemon curd, lemon juice and icing sugar together.
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