Lemon Curd Cupcakes

After days of wanting to make them, I finally got around to making my lemon curd filled cupcakes. Even with a tantrum throwing toddler hanging off the barrier to the kitchen wanting to eat whatever I was making, I didn’t get deterred.




I used the Magnolia Bakery vanilla cupcake recipe. But thanks to my darling hubby buying the wrong sugar and wrong icing mixture I had to make a few tweaks. In the recipe it just says to use sugar. Hubby bought caster sugar which I used. In the frosting recipe it calls for ALOT of sugar; Confectioners sugar which is just icing sugar. Hubby bought icing mixture which is slightly different so I ended up using the recipe on the back of the icing mixture packet.

100g butter

1 cup icing mixture

1/2 teaspoon of vanilla extract.


Completed mixture ready to fill cupcake holders


I had actually halved the cupcake recipe as it makes 24 and there’s no way they’d all get eaten so i just upped the qtys for the frosting to make enough for 12 cupcakes.

Before frosting, I cut little holes out of each cupcake and piped in some lemon curd. You can make your own but I just bought pre-made lemon curd in a jar. Still delicious.



Then, I piped on the frosting.




As part of my search this is the 2nd cupcake recipe I’ve made. The first was delicious!! This one – whilst still nice, had a different texture compared to the fluffy ones I’ve always liked. I can’t describe it. It wasn’t dry at all, just a different texture. Interestingly, I had one for breakfast today (I know, naughty naughty!) but I liked it better today than yesterday. The texture didn’t bother me.

Hubby who only ever eats the frosting off cupcakes, again ate the whole thing. He actually ate 3 for dessert so by that grading, success!


Raspberry Cupcakes with White Choc Ganache

MMMMMMmmmmmmmm!!!!!!!! I made these last week and there are none left. I didn’t eat them all by myself… but I did supersede my weekly calorie quotient that’s for sure!!

I found this recipe on the Nigella website and the name captured me straight away. You can find it here: Recipe

I used frozen raspberries but let them defrost first just by sitting out on a plate but I strongly recommend soaking up most of the juices first as you’ll end up with runny batter.

The ingredients


I couldn’t stop tasting as I was going. This is definitely a recipe where you could lick the entire bowl.


Fold in the raspberries last.


My husband usually only eats the top of cupcakes but he ate the entire thing so I know I’m on to a winner here!


Ready for baking


I even gave some to Miss 1 and it was gone in seconds. (But if anyone knows my little Miss 1 they know that anything she puts in her mouth will be gone in seconds. 😉 )


The finished product!


Will definitely make these again! I think next time I’ll whip the ganache. It was actually my first time ever making it so when I piped it onto the cupcakes it was a bit heavy. I have also never piped before so they ended up looking like little white dog turds on top but they tasted fantastic!