|125 g||butter — room temperature|
|2 tsp||vanilla — extract|
|1 1/2||flour — cake|
|1 1/2 tsp||baking powder|
|120 ml||milk — full cream|
|250 g||butter — room temperature|
|1/3||cream cheese — full-fat, at room temperature|
|1 tsp||vanilla — paste|
|600 g||icing sugar|
Preheat the oven to 170º C. Line 2 x 12-hole muffin tins with cupcake liners. (The mixture is sufficient for 18 medium sized cupcakes)
For the cupcakes, place the butter, castor sugar and vanilla in a bowl and beat until light and fluffy. Add the eggs in one at a time, beating well between each addition.
Sift the flour, baking powder and salt together. Add the flour and milk to the egg mixture in alternate stages and beat until the flour is well incorporated and the batter is smooth.
Divide into the paper cases, filling each one two thirds of the way up.
Bake for 18-20 minutes. Cool completely before frosting.
For the buttercream, place the butter in large mixing bowl and beat until light. Add the cream cheese, lemon curd and vanilla and whisk to combine.
Sift in the icing sugar and salt and beat until the buttercream is light and fluffy.
Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes.