1 stick unsalted butter at room temp.
1/2 cup sugar
1 cup self rising flour
grated & freshly squeezed juice from 1 (unwaxed) lemon
lemon curd (jared or fresh)
Preheat oven to 350*
beat the butter & sugar together in a bowl until pale & fluffy, then beat eggs in one at a time. Sift in flour and fold in, then stir in lemon peel and juice.
Spoon a good dollop of the mixture into each paper liner and make an indention in the center. Drop in a dollop of the lemon curd. I used about 1 tsp. and top with more cake batter. Bake in oven for about 16 minutes. Let cool on wire rack.
2 egg whites
1/4 cup sugar
Put the sugar and egg whites in a bowl and set over a saucepan of simmering water. Beat constantly for about 5 minutes until the mixture is thick and glossy and stands in peaks. Using a piping bag and star tip swirl onto cupcakes or use a spoon and swirl on cupcake. The frosting will firm up.
If you love lemon these are really, really good.