- pinch of salt
- 7oz caster sugar
- 7oz self-raising flour, sifted
- 3 eggs
- 7oz butter at room temperature
- 2 tsp vanilla extract
- 1 tbsp. milk
- 3 tbsp. Mackays Lemon Curd
- 100g butter, softened
- 250g icing sugar, sifted
- zest of one Lemon
Follow The Recipe
Pre-heat the oven to 180c (160c fan-assisted/ Gas Mark 4)
In a large mixing bowl, cream the butter and sugar together using a wooden spoon or electric mixer.
Mix the eggs with the salt, vanilla extract, and milk in a separate bowl. Combine the egg mixture into the butter and sugar mix.
Gradually add the flour until all ingredients are mixed. Don’t over mix the batter.
Line a cupcake tray with cases and spoon in the cake batter.
Bake on a middle shelf for approximately 12 to 15 minutes, or until the cakes are light golden in colour. Remove the cases and set them on a wire rack to cool. Repeat with the rest of the mix.
For the icing, beat the butter in a large bowl until soft. Add the icing sugar, Mackays Lemon Curd, Lemon zest and desiccated coconut and, combine all the ingredients.
Cover and put in the fridge until ready to use.
Pipe or spread the icing on the cupcakes, then sprinkle with Lemon zest.