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Tiramisù with chocolate chips

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Vanilla and lemon curd cupcakes


Ingredients


large eggs, whites and yolks separated
5 level tbsp sweetener granules
Zest of 1 unwaxed lemon
2 tsp vanilla extract
125g plain flour

For the icing:
100g reduced-fat soft cheese
4 level tbsp lemon curd
300g fat-free natural Greek yogurt
Edible gold glitter spray, to decorate


Method


1. Preheat your oven to 190°C/fan 170°C/gas 5. Line a 12-hole cupcake tin with cupcake cases.
2. Put the egg whites in a large, clean, glass bowl. Half-fill a medium saucepan with water and bring to the boil. Remove the pan from the heat, then sit the bowl of egg whites on top, ensuring the bowl doesn’t touch the water. Add the sweetener to the whites, then beat with an electric hand whisk until they form stiff peaks (this should take 4-5 minutes).
3. Add the egg yolks and whisk for 3 minutes until thick and mousse like. Remove the bowl from the pan and fold in the lemon zest, vanilla extract and flour with a metal spoon. Divide the mixture between the cases and bake for 10 minutes.
4. Reduce the oven to 170°C/fan 150°C/gas 3½, and bake for a further 15-20 minutes until risen and golden. Remove the cupcakes from the oven. Leave in the tin for 2 minutes, then remove to a wire rack and leave to cool.
5. Meanwhile, mix together the soft cheese and lemon curd until smooth, then stir in the yogurt until well combined. Spoon into a piping bag fitted with a star nozzle.
6. Once the cupcakes are completely cool, pipe a swirl of the icing onto each cake, then decorate with the glitter spray. Chill until ready to serve.