What you need (12 cupcakes):
200g self-rising flour
200g white caster sugar
200g butter (room temperature)
4 eggs
1 package of vanilla sugar
a few drops of lemon essence
pinch of salt
lemon curd
Sift the caster sugar with the vanilla sugar and beat in the butter until creamy. Mix the eggs with the lemon essence and salt and beat into the butter mixture. Sift the flour into the bowl and beat until well-mixed. Pre-heat the oven at 160C and line a muffin tin with cupcake liners. Spoon the batter into the liners and top each cupcake with a teaspoon of lemon curd.
Bake the cupcakes for approx. 30 mins. (the lemon curd will sink into the middle of each cupcake). Let them cool briefly and take them out of the tin. Let them cool completely on a wire rack.
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