- 60g butter, at room temperature
- 150g caster sugar
- 1 egg
- Zest of 1-2 lemons
- 2 tbsp lemon curd (optional)
- 10g corn flour
- 150ml lukewarm milk, ideally whole
- 150g plain flour
- 1 tsp baking powder
- 1/2 tsp salt (if butter is unsalted)
Cream the butter and sugar together in a bowl for around five minutes, until creamy and fluffy. Gently beat in the egg -if I have time, I like to separate the egg, give the white a quick beat, then slowly add them in, egg white first. This gives a lighter texture and helps to ensure that the egg doesn't curdle. Beat in the zest and curd, if using.
Mix the corn flour with a little of the milk to form a paste. Add in the rest of the milk slowly to the corn flour paste, stirring well to avoid any lumps. Gradually add half of this to the creamed butter mix. Makes sure that is incorporated, and add in half of the flour with the baking powder, mix, then keep on adding and alternating the milk and flour to the mix until everything is combined. If using, add the salt.
Note: to make vanilla cupcakes, omit the lemon zest and curd, and add vanilla essence to the milk.
- 250g icing sugar, sifted a couple of times
- 50g butter, softened
- Zest of 1 lemon
- 3 tsp lemon curd
- Milk -I needed 10-15ml.