Gemma's Lemon and Ginger Cupcakes

Sarah's Lemon and Ginger Cupcakes


Note: Prepare and cool cupakes.Fill a piping bag with lemon curd and pipe curd into centre of cupcakes.Pipe a small dollop of cream cheese icing and a small dollop of chantilly cream.

Lemon and Ginger Cupcake


1 C flour
1 C sugar
2 eggs
100g melted butter
2 t b/powder (heaped)
3 T custard powder (heaped)
½ C milk
1 t lemon juice
Zest of one lemon
2 t ginger powder


Preheat oven to 180 degrees Celsius.Place all ingredients into a mixing bowl and mix until well combined.Spoon mixture into lined cupcake tins.Bake until cupcakes spring back when touched lightly or a skewer comes out cleanly.Remove from oven and cool.

Lemon Curd Ingredients:

1 c sugar
3 eggs
2 egg yolks
3/4 cup fresh lemon juice
Zest of 2 lemons
110 g butter (melted)


Put melted butter, zest, juice, eggs, egg yolks and sugar into microwave proof bowl and mix well.Microwave on high for 1 minute at a time whisking well between each minute.Curd is ready when it is thickened and coats the back of a spoon.Remove from microwave and cool.

Cream Cheese Buttercream Icing


500g Cream Cheese
250g Butter (soft)
2kg Icing Sugar


Beat cream cheese and butter together until well combined.Add icing sugar and beat well.If the icing is too thick and stiff add some full cream milk or cream 1 tablespoon at a time to adjust the consistency.Make sure you beat well between each addition of cream or milk because it won’t take much for the icing to thin-out.Add colour to this icing as desired.

Chantilly Cream


Whip 300ml of cream with about a teaspoon of vanilla paste with seeds and about a 1/3 of a cup of icing sugar.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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