Lemon curd filled cupcakes with cream cheese icing…
Makes about 4-5 cupcakes
Lemon Curd Filling, or just use your favourite lemon curd recipe:
175g demerara or raw sugar; some lemon juice (did not specify in the recipe but roughly from about 2 lemons); 2 eggs; 110g butter
or Click here for the Microwaved Lemon Curd recipe
Cream Cheese Icing:
55g butter; 55g cream cheese; 110g icing sugar
Cupcakes:
100g butter; 100g caster sugar; 2 eggs; 1 vanilla bean, scrape out seeds; 100g cake flour or plain flour; 1 teaspoon baking powder; some lemon zest
Methods:
Place all ingredients for lemon curd in a heat-proof bowl. Cook over bain-marie until the curd thickens. Cool and keep in the refrigerator.
For icing, beat butter and icing sugar until pale and fluffy, then beat in softened cream cheese. Place into a piping bag.
Preheat oven to 180℃.
For the cupcakes, beat butter, sugar and vanilla seeds until light and fluffy. Beat in eggs, one at a time, until combined. Fold in lemon zest, flour and baking powder. Place batter into anothe piping bag, optional, or just use a spoon to scope into paper cups.
Pipe or scope the batter into the paper cups, to about 1/4 full each. Place about 1 tablespoon lemon curd on top. Pipe or scope more batter to cover the lemon curd, to about 70-80% full of the paper cups.
Bake for about 17-18 minutes, or until cooked. Cool. Pipe icing on top.
Corner Café 
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