Monday, 11 August 2014



I'm not really one for cracking out a cupcake/muffin. For one they can be a bit of a disaster for me taste why and secondly I've never been any good at fancy decoration. However with a new passion fruit and lemon curd I needed to try out and some recipe I thought I'd give these bad boys a go and you know what? They turned out to be quite the yummy both in taste and on the eye.
So let me take about this passion fruit and lemon curd. I can't claim to of made it myself, it comes from the delightful folk at Scarlett and Mustard. They are a small brand who we recently discovered on line selling their homemade jams, curds, dressings and marinade. They have a fantastic philosophy of using local sourced organic ingredients which can only be a good thing. We bought a couple of their wares and having tried this lemon and passion fruit curd first I can't wait to try the rest. It's incredibly shape and zingy, the quality just oozes from it. If your a fan of curds go and take a look at their website, you won't be disappointed! 

Of course if you don't have time to wait for an on line delivery (although it was quite the speedy) you can use any curd you like. Equally the recipe I've modified below uses Greek yogurt for its lower calorific benefits but plain yogurt will work just as well.

Plus, if like me your a bit rusty on the old piping bag you can spread the butter cream icing on top with a spatula or palette knife. The same lemon and orange bits on the top I bought from the supermarket but of course use whatever sprinkles or decoraty bits you have knocking around. Get the kids involved too, it's a great way for them to get creative and involved in the kitchen! 

The recipe below create 12 little beauties so whip out your muffin trays and get cracking!

Zingy Melty Middle Muffins

 225g Plain Flour
2 Tsp Baking Powder
Pinch Of Salt
 100g Golden Caster Sugar
 125ml Whole Milk
 125g Greek Yogurt
1 Whole Egg
1 Jar Passion Fruit And Lemon Curd
300g Icing Sugar
50g Soft Butter
125g Cream Cheese
1 Tbsp Vanilla Extract
And Your Decoration Of Choice

  1. Place the flour, baking powder, salt and caster sugar and a bowl and mix until well combined.
  2. In a second bowl, whisk together the milk , yogurt and egg until the egg is fully combined
  3. Slowly pour in the eggy milk into the sugary flour, beating as you go until a smooth batter has formed.
  4. Grease the holes of your muffin cases (or use paper cases if you wish) and dollop in a tbsp of the batter into each hole. Make sure the batter covers the base of the hole or your curd will trickle out.
  5. Plonk a tsp of the curd into each of cases on top of the batter and then cover the curd with another tbsp of the batter making sure all the curd is covered.
  6. Place the muffins the oven for around 30 minutes until the tops are golden brown and your little skewer comes out clean when inserted. Once baked, remove from the oven and leave to cool for five minutes before turning them out onto a wire rack.
  7. Whilst the muffins cool prepare the icing. Place the icing sugar and butter in a bowl and mix until thick. Add in the cream cheese and beat until well combined and smooth but don't over beat or the icing will be too runny.
  8. Ice the cooled muffins how you wish and add your decorations on top for a final flourish. 

Your 12 beautiful little muffins will now be ready to scoff and let me tell you they didn't last long in this house so you best put some name on one right away.

If you want to add more flavour add some lemon juice or other flavouring instead of the vanilla extract. Pick something that will compliment your melty middle though!

I'm off to eat my last one now. Enjoy!

No comments:

Post a Comment