Step 1:
1. Preheat the oven to 190 degrees celsius. Place 12 small cupcake cases in a cupcake tin. Step 2:
2. Beat the butter and sugar together until smooth and creamy (this should take 1-2 minutes). Beat in the eggs one at a time. Step 3:
3. Fold in the flour. Mix in the lemon zest, keeping back a tiny amount to garnish the finished cupcakes. Step 4:
4. Fill the cupcake cases about half full and bake in the oven for 15-20 minutes until well risen and golden brown. Place on a wire rack to cool. Step 5:
5. Meanwhile, place the lemon curd in a small microwave safe bowl and microwave on high for about 10 seconds to soften. Step 6:
6. After the cupcakes have been cooling for about 10 minutes, spoon a small amount of lemon curd on top of each and spread with a knife. Step 7:
7. Finally, sprinkle a tiny bit of the leftover lemon zest on top of each cupcake. Step 9:
enjoy warm or cold. There are also freezable, so no excuses not to make them! 