Lemon curd into sponge mixture to make lemon cupcakes?

[painterly]

I have a dastardly plan. I am going to make up a sponge mixture, add cocoa to one half, and lemon curd to the other, then spoon into separate cases and I have lemon and chocolate cupcakes. Is this right? Do any of you bakers out there know if it will work? Or is lemon juice ok?

Are you spooning lemon on top of the choc? Im not sure that would work. I have made cupcakes with lemon curd in them, it tends to sink to the bottom so if you can, add it once the cakes have cooked a little.

Hugh Fearnley has a lemon curd muffin recipe here, I haven't tried them but reviews seem good

I am making sponge cupcakes, not muffins, and was planning to mix it in rather than have a central 'dollop'. Thanks will look at the HF recipe.

Black, I'm not putting both flavours in one cupcake, but using one mix, split with different flavours to fill different cases, just was hoping to be able to add the flavourings last minute without affecting the lightness of the mixture and though maybe adding just lemon would split it or make it taste strange..

Oh those sound lovely!

Hmm I dont think mixing it in will work. Can you use lemon zest or extract? A dollop inthe iddle does taste nice though :) I do that then add a meringue top instead of icing.

I'd use lemon juice and maybe a bit of lemon zest. I'm sure you can add that at the end without it affecting the consistency too much. Would the cocoa be ok at the end though? I've always sifted it with the flour.

I have a lovely handwritten recipe from my late Gran which does this. It is a basic fairy cake sponge mix with a tablespoon of lemon curd. You then make butterfly cakes by cutting the top out and putting in a blob of lemon curd followed by a blob of buttercream. You make the buttercream as normal but add a spoonful of lemon curd in.

They are delicious!

You'd need to mix well, too last minute and it sinks to the bottom creating a sticky jam effect at bottom of cupcake.

that sounds yum. I love a dollop too, but this is for a kids party and don't want them too squishy. I'll do lemon zest and have a bit of a play around when there is more time for manoevre . Thank you for answering my question!

if i do lemon muffins, i use the zest in with the dry ingreds and a couple of tbs of juice in with the egg and melted butter.

also if you have lemon curd, half fill the muffin cases with mix, put a small blob of lemon curd on top an d then cover with teh rest of the muffin mix.

Make some more zest stingy bits and sit them in a saucer of caster sugar, they go a bit candied/frosted and sprinkle them on top before putting in the oven. Keep the sugar and sprinkle that on top as soon as they come out of the oven.

sounds good! thanks Cats

I make a v yummy lemon cake adding half a jar to the sponge mix and then i spread the rest over the top before going in the oven, v moist with a crunchy topping, might go and make one now!!

Oh Geranium that sounds brilliant, could we have a recipe ...OP do let us know how they turned out!

OP when I worked in a cafe where we made lots of cakes, we used to make a massive batch of cake mixture, split it and add cocoa/ lemon juice/ coffee to make different flavours. We mixed the cocoa with some boiling water to make a paste before mixing it in.

I add lemon curd to lemon and lemon drizzle cakes together with lemon zest ie 4oz dry mix - 2 eggs etc and two heaped dessert spoons lemon curd. Mix in and bake as usual. Increase amount same proportions as flour eggs etc. You can always swirl extra lemon curd through the cake or cup cakes .. this gives a surprise tangy bite.