Ingredients
Lemon Cupcakes
- peel of 1 lemon
- 225 g castor sugar
- 250 g thickened cream
- 2 eggs
- juice of 1 lemon
- 300 g Self Raising Flour
Lemon Curd
- Lemon Peel of 1 Lemon
- 150 g castor sugar
- Juice of 2 lemons
- 2 eggs
- 1 egg yolk
- 100 g Butter
Cream Cheese Icing
- 250 g cream cheese
- 125 g Butter
- juice of 1 lemon
- 160 g icing sugar
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°C. Line a muffin tray with cupcake liners.
Place lemon peel and sugar in bowl and mill 10 seconds / speed 10.
Add cream and eggs. Mix 10 seconds / speed 5.
Add lemon juice and self raising flour. Mix 10 seconds / speed 5.
Divide mixture into cupcake patty cases and bake for 15-20 minutes in a moderate oven.
Allow to cool.
Place lemon peel and sugar in bowl and mill 30 seconds / speed 9. Scrape down bowl half way through.
Add remaining ingredients to the bowl and chop 5 seconds / speed 7.
Insert butterfly and cook 8 minutes / 80 degrees / speed 3.
Strain through a fine sieve.
Allow to cool.
Place all ingredients in the bowl. Mix 30 seconds / speed 5.
Cut small hole into the centre of the cooled cupcake.
Fill with the cooled lemon curd.
Ice with the cream cheese icing.
Lemon Cupcakes
Lemon Curd
Cream Cheese Icing
To Assemble
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These are amazing! Recipe was clear and easy to follow. Thanks!
Just made the cupcakes but didn’t have cream so used milk and they still turned out nice and light. Can’t wait to make the curd & to taste!
Made these for the first time today for the cake stall at my son's sports carnival tomorrow. The house is just filled with such a beautiful aroma, even my husband commented on it! I have an excess of lemons from our tree so I've gone ahead and made a second batch for us to keep at home too. Can't wait to try the complete product although I know it will be amazing because all the components are so far
Ooops, and deserves a 5-star rating, of course!
These cupcakes were SO light and fluffy and the icing really complemented them beautifully. I've made them 3 times already and they're a real hit. Thanks for sharing the recipe!
OMG AMAZING!
Recipe makes a lot of lemon curd and cream cheese icing, but I shall just make another batch of cupcakes!
I have eaten three already!
Desperately need to buy some groceries, so unfortunately I didn't have enough ingredients to complete this recipe. I was only able to make the actual cupcakes, minus the curd and icing!! The cupcakes on their own were devine! I only got my thermomix last week and prior to that I've never been able to make cupcakes that aren't dry and stuck to the casings. I will definitely be making these again!! Ps - I quietly sat in the kitchen eating a lot of the batter while my 3 year old was in the lounge, and even after eating a lot of the scrumptious batter I reckon I could have actually made 18-20 cupcakes.
LivvyLinn
So lovely to hear you enjoyed the recipe
I tend to make the curd a few hours or a day before so it sets more as it cools. Glad to hear the cupcakes retained their texture. They are a favourite in our house. I often just make the cupcake base for the kids and ice with a plain icing sugar, lemon juice icing 
Evelina Dobrowolski
Independent Consultant (WA)
Mobile: 0419 948 686
Email: evelina@westnet.com.au
I made these for my husband to take to work this week. I only used about half of the curd mixture so I'm planning to use that for a pudding. I was concerned about how runny the curd was And if that would affect the cakes. Freshly prepared they were delicious and I tried one the next day to see if they got soggy in the middle. The cake maintained a firm texture and they tasted wonderful. A little extra work than a plain cupcake but well worth it. Got the thumbs up from hubby and his workmates too. Thanks evelina68!
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