Lemon Curd Cupcakes

Makes 12.

Ingredients
For the cupcakes
120g butter/margarine at room temperature, but not too soft
120g caster sugar
2 eggs
120g flour
1 tsp baking powder
3T milk
Grated rind of one lemon
Lemon curd

Place the sugar and butter in a food processor and mix for one minute. Add the eggs, vanilla, sifted flour, and baking powder. Process until combined. Add the milk one table spoon at a time.
Line 12 muffin tin holes with cupcake cases. Fill 2/3 full with the mixture.
Bake at 180C for 15-20 minutes. Allow to cool.

For the topping
200g butter, softened
1 tsp lemon extract or 1T lemon juice
480g icing sugar sifted
2 tbsp milk

Mix the butter and icing sugar until smooth. Add the lemon juice and milk. Scoop out the centre of the cupcakes with a melon ball spoon. Fill with lemon curd. Ice with a palette knife or piping bag

For an extra tangy taste, mix ½ cup of sugar and ½ cup of water. Heat to dissolve the sugar. Pour over the cupcakes when hot and just out the oven. Allow to cool. Fill with lemon curd and ice with vanilla icing.