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Lemon crumble cupcakes

This recipe takes lemon cupcakes to the next level. The lemon curd is easy to make – though you could use a bought variety, of course – and adds a wonderfully sweet-sharp citrus softness. The crumble topping is quick to put together, meanwhile, and adds a great contrasting crunch.

Prep time: 30 minutes (excluding the lemon curd)

Baking time: 30 minutes

Ready in: 1 hour 30 minutes

Makes: 12 cupcakes

200g (7oz) butter, softened

200g (7oz) caster sugar

4 eggs

200g (7oz) self-raising flour

Juice of 1 lemon

150g (5oz) lemon curd

For the crumble topping

75g (3oz) plain flour

75g (3oz) caster sugar

Finely grated zest of 1 lemon

100g (3½oz) butter, chilled and cut into 1cm (½in) cubes

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

First make the crumble topping. Sift the flour into a bowl, then add the sugar and lemon zest and mix together to combine. Use your fingertips to rub the butter into the flour until the mixture forms coarse flakes and crumbs, then set aside in the fridge until needed.

To make the cupcake batter, cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating all the time. Sift in the flour and add the lemon juice, then fold in gently to incorporate.

Divide half of the batter between the muffin cases, filling each about one-third full. Add roughly ½ tablespoon of lemon curd to each paper case, so that it forms a small dollop in the middle. Then divide the other half of the batter between the cases, spooning it over the lemon curd. Finally divide the lemon crumble mixture between the cupcakes.

Bake for about 30 minutes or until nice and golden on top and lightly springy to the touch in the middle. Don’t worry if some of the curd bubbles over the top of the cupcakes while they cook.

Allow to cool for 10 minutes before removing from the muffin tray and placing on a wire rack to cool down completely.