Vanilla Cupcakes with Lemon Curd & Manuka Honey with Ginger Cream Fill

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April 10, 2019

Ingredients:

Cupcakes
225 g softened unsalted butter
225 g caster sugar
225g Self Raising Flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
Filling
lemon curd
300g whipping cream
1 Tbsp Nature's Gold "A Sweeter You" Manuka honey with Ginger + 1-2 pieces of ginger from the jar. (If you are piping the frosting, the ginger will need to be very finely chopped.)
Cream Cheese Frosting
1 cup softened cream cheese
1/2 cup butter, softened
3-4 cups sifted icing sugar
1 tsp vanilla essence
1 tsp lemon juice

Method:

Filling: Whip the cream on high speed of an electric mixer until stiff peaks form, fold in the finely chopped ginger and the Ginger honey and refrigerate.

Frosting: Beat the butter in an electric mixer on medium speed until soft and creamy. Add the cream cheese and beat on low speed for 1 minute. Add the vanilla and lemon juice. Gradually add 3 cups of icing sugar on low speed a little at a time until well combined, then increase the speed. If stiff peaks do not form add more icing sugar. Refrigerate. Preheat the oven now.

Cakes: Place all of the ingredients into a bowl and beat until smooth. Spoon into patty cases and bake for 20 minutes at 175 C. When cold, remove some of the cupcake from the middle with a cupcake corer or a knife and fill the cakes with some lemon curd and the honey cream. Frost with the cream cheese frosting and decorate as you like!