Easy Lemon Drizzle Cupcakes - Recipes - Betty Crocker UK

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Explore our delicious Betty Crocker Vanilla cupcakes made with added lemon zest, filled with lemon curd and topped with vanilla icing- included in the pack.

  • 50 MinTotal Time
  • 10Ingredients
  • 9Servings

Explore our delicious Betty Crocker Vanilla cupcakes made with added lemon zest, filled with lemon curd and topped with vanilla icing- included in the pack.

Ingredients

  • 1 box Betty Crocker Vanilla Cupcake Mix
  • 2 medium free range eggs
  • 45 ml vegetable oil
  • 50 ml water
  • zest and juice of 1 lemon
  • 125 g lemon curd
  • Icing from the pack
  • 60 g butter, softened
  • a few drops Yellow food colouring
  • a small handful Edible flowers

Utensils

  • 12 hole muffin tin
  • Large bowl
  • Hand or electric mixer
  • Spatula
  • Small bowl
  • Piping bag fitted with a star nozzle

Method

  1. Preheatyour oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. Line a muffin tin with your cupcake cases.
  2. Mixthe eggs, oil, water, Vanilla Cupcake Mix, and the lemon zest gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
  3. Pourthe mixture evenly into the cupcake cases.
  4. Bakein the centre of the oven for 16 minutes or until a rounded knife, inserted fully into the centre of a cupcake comes out clean, then cool on a wire rack.
  5. Loosen the lemon curd with 2 tsp of the lemon juice. Hollow out a little of the centre of the sponge and fill with 1 tsp of lemon curd. Repeat with all the cupcakes.
  6. Whisk together the icing with the butter and remaining lemon juice, until smooth. Spoon into a piping bag fitted with a star nozzle. Squeeze onto the top of the cupcakes.
  7. Drizzle the remaining lemon curd over the cupcakes. Decorate with the edible flowers.
  8. TipYou can use fondant flowers to decorate the cakes if you cannot get hold of edible flowers.