Lemon Crumble
Cupcakes
Cake
Rachel Allen
Preheat the oven to 180°C (350°F), Gas mark 4,
and line the muffin tray with the paper cases.
First make the crumble topping. Sift the flour into
a bowl, then add the sugar and lemon zest and mix
together to combine. Use your fingertips to rub the
butter into the flour until the mixture forms coarse
flakes and crumbs, then set aside in the fridge until
needed.
To make the cupcake batter, cream the butter in a
large bowl or in an electric food mixer until soft.
Add the sugar and beat until the mixture is light
and fluffy.
Whisk the eggs together in a small bowl for a few
seconds or just until mixed, then gradually add
them to the creamed butter mixture, beating all
the time. Sift in the flour and add the lemon juice,
then fold in gently to incorporate.
Divide half of the batter between the muffin cases,
filling each about one-third full. Add roughly ½
tablespoon of lemon curd to each paper case, so
that it forms a small dollop in the middle. Then
divide the
other half of the batter between the cases,
spooning it over the lemon curd. Finally divide the
lemon crumble mixture between the cupcakes.
Bake for about 30 minutes or until nice and
golden on top and lightly springy to the touch
in the middle. Don’t worry if some of the curd
bubbles over the top of the cupcakes while they
cook.
Allow to cool for 10 minutes before removing
from the muffin tray and placing on a wire rack to
cool down completely.
MAKES 12 CUPCAKES
Prep time: 30 minutes
(excluding the lemon curd)
Baking time: 30 minutes
Ready in: 1 hour 30
minutes
200g (7oz) butter, softened
200g (7oz) caster sugar
4 eggs
200g (7oz) self-raising flour
Juice of 1 lemon
150g (5oz) lemon curd (see
page 27)
For the crumble topping
75g (3oz) plain flour 75g
(3oz) caster sugar
Finely grated zest of 1
lemon
100g (3 ½ oz) butter,
chilled and cut into 1cm
( ½ in) cubes