The tangy lemon curd with the coconut compliment one another in these cup cakes, by using yogurt in the mixture it helps to keep the cakes moist and adds to the flavour. The cakes should have relatively flat tops which allows them to easily be decorated however you may wish.
Ingredients
Method
A bit of this, a bit of that
- 115g butter at room temperature
- 125g caster sugar
- 2 medium eggs, beaten
- 100g Onken Natural Set Yogurt
- 2 tbsp lemon curd
- 175g SR Flour
- 1 tsp baking powder
- 25g desiccated coconut
Step-by-step
- 1 Preheat the oven.
- 2 Beat or whisk the butter and sugar together until light and creamy, gradually add the beaten eggs, whisking all the time.
- 3 Add the yogurt and lemon curd and blend into the creamed mixture.
- 4 Sieve the flour and baking powder together and then fold into the mixture along with the desiccated coconut.
- 5 Place dessertspoonfuls into the cases and place in the preheated oven. Cook for 25 – 30 minutes until firm to the touch, if you remove them too early they may sink slightly in the centre.
- 6 When cooked remove from the oven and leave 5 minutes in the muffin tins before placing on a baking rack to cool.
-
7
Decorate as you wish, but here are a few suggestions:
Lemon meringue – a spoonful of lemon curd encased with whipped meringue
and browned in the oven.
Butter cream with the addition of a spoonful of lemon curd and some melted white chocolate.
Butterfly tops with a spoonful of lemon curd in the centre
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The tangy lemon curd with the coconut compliment one another in these cup cakes, by using yogurt in the mixture it helps to keep the cakes moist and adds to the flavour. The cakes should have relatively flat tops which allows them to easily be decorated however you may wish.
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