St. Clement’s cupcakes

Makes 12


125g butter
125g caster sugar
2 medium eggs
125g self-raising flour
2 tbsp milk
grated rind of 1 large orange
a few tbsp of good quality lemon curd

175g unsalted butter
350g icing sugar
juice of 1 lemon


  1. Preheat the oven to 180 degrees C and line a muffin tray.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs, flour and milk and beat again.
  4. Stir in orange rind.
  5. Divide between the cupcake papers and bake for 12-15 minutes until they spring back in the middle. Leave to cool completely on a wire rack.
  6. When the cakes are cold use an apple corer to make a small hole in the centre of each cake and fill this with lemon curd. I found using a piping bag worked best.
  7. To make the icing, beat the butter in a large bowl until thoroughly softened.
  8. Add the icing sugar and lemon juice and combine.
  9. Pipe the icing over your completed cakes and decorate as you like!