Lemon Curd Cupcakes

• 7 tbsp butter, softened
• 1 tsp finely grated lemon zest
• 1/2 cup granulated sugar
• 2 None large eggs
• 1 cup self-rising flour, plus 2 tbsp
• 2 tbsp milk
• 1 cup heavy cream
• 2/3 cup lemon curd
• 2 tbsp powdered sugar

1. Preheat oven to 350u0b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
2. In a stand mixer, beat butter, lemon zest and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Fold in flour and milk until just combined. Distribute between paper liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, whip cream to firm peaks. Transfer to a piping bag fitted with a large fluted tip.
4. Cut a deep triangular hole in the top of cooled cupcakes. Reserve lids. Fill holes with lemon curd then pipe whipped cream over top. Drizzle with a little extra curd. Re-position lids on cupcakes then dust with powdered sugar.

butter, lemon zest, granulated sugar, eggs, flour, milk, heavy cream, lemon curd, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/37367 (may not work)