(About 12 to 16 cupcakes)

  • 170 g (300 ml) cake flour
  • 20 ml baking powder
  • 5 ml salt
  • 4 eggs, separated
  • 10 ml lemon essence
  • 210 g (250 ml) caster sugar
  • 125 ml sunflower oil
  • 125 ml boiling water

  • 1 x cream cheese icing
  • 1 bottle (500 g) lemon curd

Heat oven to 180 °C. Sift together flour, baking powder and salt. Whisk egg yolks, essence and caster sugar until light and creamy. Add oil and boiling water while whisking. Fold in dry ingredients. Whisk egg whites to the soft peak stage and fold in. Line cupcake tins with paper cases and spray with non-stick spray. Divide mixture between paper cases and place in hot oven. Bake for 20 to 25 minutes or until a testing pen comes out clean. Allow to cool. Decorate with icing and spoon lemon curd on top.