Lemon Cupcake (recipe)

As per G's request, here is the recipe, adapted from 2 recipes and modified.

Lemon Cupcakes

Cupcake ingredients (makes 15) -

1-3/4 cups all-purpose flour (plain flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of butter, softened
3/4 cups granulated sugar (I just used plain sugar, or can use castor)
1 tsp vanilla
1-1/2 eggs
1 8oz carton sour cream (I used the light version)
1 tsp finely shredded lemon peel

Method -

1. Preheat oven to 350F. (I used 175C). In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, beat butter on medium to high speed for 30secs. Add sugar and vanilla; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Add flour and alternate with sour cream to mixture, beating on low speed after each addition until combined. Stir in lemon peel.

3. Fill bake cups about 1/2-3/4 way. Bake in preheated oven for about 18mins or until a wooden toothpick inserted in centre comes out clean. Leave to cool before filling and frosting. Cakes can keep overnight outside. Fill and frost only when ready to be served.

Curd ingredients - *this recipe says to fill 10 cupcakes so if you need more, probably should double the recipe.

1/6 cup lemon juice
1/2 tsp lemon zest
2-1/2 tbsp sugar
1/2 egg, at room temperature
1/4 tsp vanilla

Method -

1. Over a low heat in a small saucepan, dissolve sugar in juice. Mix in zest.

2. Beat egg in a small bowl. Whisking continuously, pour syrup in a slow steady stream into egg. Beat for 2mins and transfer back to saucepan.

3. Heat over a small flame, stirring constantly with a wooden spoon until the curd mixture thickens. Remove from heat and stir in vanilla. Let cool and store in fridge.

Lemon Buttercream ingredients -

1/2 cup butter, softened
1-3/4 cup icing sugar, sifted
3 tsp lemon juice
1 tsp vanilla

Method -

1. Cream all ingredients on low speed until combined. Continue beating on high speed for 5mins until thick and fluffy.

To assemble:
1. Even off the domes of the cupcakes with a sharp knife. Cut out a cone from the top of each cupcake and fill the hole with 1/2 - 1 tsp of lemon curd. Replace cut out cone. Frost and serve.