Recipe may contain gluten, milk, soy, sesame and egg.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
150g butter, chopped, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
200g (1 1/3 cups) self-raising flour
1/3 cup milk, at room temperature
Icing sugar, to serve
Lemon curd custard
1 1/2 tbsp custard powder
2 tsp caster sugar
3/4 cup milk
1/3 cup lemon curd
Grated rind of 1 lemon
5 Method Steps
Step 1To make the custard, place custard powder(1 1/2 tbsp custard powder) and sugar (2 tsp caster sugar) in a small saucepan. Add just enough milk (3/4 cup milk) to make a paste then add remaining milk. Slowly bring to the boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes. Set aside to cool completely, stirring occasionally. Stir through lemon curd (1/3 cup lemon curd) and rind (Grated rind of 1 lemon).
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Step 2Preheat oven to 180C/160C fan forced. Grease a 12 x 1/2-cup-capacity muffin pan.
Step 3Use electric beaters to beat butter (150g butter, chopped, at room temperature), sugar (1/2 cup caster sugar) and vanilla (1 tsp vanilla extract) in a bowl until pale and creamy. Add eggs (2 eggs), one at a time, beating well after each addition. Beat in flour (200g (1 1/3 cups) self-raising flour) and milk (3/4 cup milk) until well combined.
Step 4Spoon 1 tablespoon of mixture into each muffin hole, spreading slightly up the sides of the pan. Fill with 1 tablespoon of custard and top with another 1 tablespoon of batter, trying to encase the custard in batter. Repeat with remaining muffin holes.
Step 5Bake for 22 to 25 minutes, or until golden and puffed. Leave to cool for 5 minutes before turning onto a wire rack to cool. Serve dusted with icing sugar.