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Lemon Curd Cupcakes

Ingredients:

125g/4oz Odlums Self Raising Flour
125g/4oz Margarine or butter (room temperature)
125g/4oz Caster Sugar
2 Eggs (beaten)
50g/2oz Ground Almonds
Rind of 1 Lemon
2 tablespoons Water
Lemon Curd

For Icing

200g/7oz Icing Sugar (sieved)
2 tablespoons warmed Lemon Juice (approx)
1 teaspoon finely grated Lemon Rind
Few drops Yellow Colouring (optional)

Method:

1. Preheat oven to 190°C/375°F/Gas 5. Line bun tin or cupcake tin with paper cases.
2. Put the butter or margarine and sugar into a bowl and beat until pale and fluffy. Add the eggs, ground almonds, lemon rind and water. Mix well
3. Finally stir in the flour.
4. Divide the mixture evenly between the paper cases. Place 1/2 teaspoon of lemon curd on top of each one and roughly swirl in with the tip of a knife.
5. Bake in preheated oven for 15 to 20 minutes until risen and golden. Remove from oven and allow to cool.
6. While cooling make the icing: place icing sugar in a bowl, gradually stir in the lemon juice, 1 teaspoon at a time, until you have a smooth thick icing. Mix in the rind and colouring if used.
7. Pour or spread onto cakes and top with decoration of choice if liked! Leave to harden.