I want to make cupcakes with lemon curd hidden inside - suggestions please?

[deaconblue]

Was thinking maybe I could use standard fairy cake mixture with lemon zest in, leave a tiny well and put a dollop of lemon curd in, cover with mixture. Thought would ice with lemon juice in buttercream icing. Do I have a culinary disaster on its way?

Might be better to cook cupcakes, with the lemon zest added, then when they have cooled, cut a small hole in the middle, add a small amount of lemon curd and then put frosting on top.

Maybe trial and error id the way to go

No I have seen that before on a recipe but goodness knows where! go for it!! Sounds fabulous.

OOH oooh, me Miss, me, take my hand -

I did this LAST NIGHT !!!

Take your lemon curd, put it in a piping tube with a narrow circular nozzle, and inject.

Works beautifully, and I made a mascarpone/cream/icing sugar/lemon juice/yellow food colouring frosting and put baby pansies on top.

Very twee buntingry, I admit, but it was for a friends' anniversary.

Inject into the cooled, cooked cupcakes, by the way, I'm not suggesting you get high on the old confiture.

fab snigger, sorry for late reply but have been away. Am making htem in the morning. Haven;t got a piping bag, do you reckon I could get away with trying a syringe? (obv not a heroin taking type, just a plastic type I use for kids' calpol)

That would work beautifully - it' s the getting it into the syringe ( Calpol? likely story ) that'll be the issue!

Fill half the cake case with cake mixture.
Spoon some lemon curd on top.
Cover with more cake mixture.
Bake.

I made home made lemon curd last week and it was delicious.

Insert thickoid emoticon of choice - I guess you could quite easily just sook it up, it being a syringe and all

God, I'm so dense sometimes!

I was thinking about this too. Also perhaps with jam or chocolate spread maybe?

I'm veering towards a blob in the middle of the uncooked mixture method rather than injecting it in after cooking. How do they put the jam into doughnuts? Before or after cooking?

I made jam doughnut muffins and it is done in a similar way to the lemon curd cakes.

I've got a recipe for chocolate cheesecake muffins where you put the chocolate cheese in the mixture and cover over before baking. Will have a look and come back...

AFAIK with donuts it's injected after the baking, otherwise you do lose a degree of 'moistness' due to baking evaporation- if you check a jam donut you'll see there's a specific injection point for the jam, covered by sugar.

I only presume this because my icing kit came with a donut 'needle'.

All I can say is, my lemon curd cupcakes came out beautifully - they were great fun to make,and I used the MN lemon drizzle cake recipe to boot

my lemon curd cakes were beautiful thank you everyone. Syringe worked like a dream and I added lemon essence and a tiny bit of yellow food colouring to get a lemony colour on the icing. I have eaten 3 today (porky porky pig emoticon)

Only 3?

I'd have eaten the lot! [even porkier porky pig emoticon]

The cakes sound delicious. I'm just going to have to make some now.