Lemon, Almond and Pear Cupcakes

250g unsalted butter, softened
250g caster sugar
4 large eggs, at room temperature
50g plain flour, sifted
250g ground almonds
1 tsp almond essence grated zest and juice of 2 lemons
4 ripe pears, peeled and halved
icing sugar for dusting

Preheat the oven to 180ºC. Cream together the butter and sugar in a bowl until soft. Beat in the eggs one at a time, adding some flour after each addition, until all the eggs and flour have been included.Fold in the almonds, almond essence, lemon zest and juice. Cut small slices from the pears. Spoon the mixture into the tin and smooth over. Top with the fanned out pears. Bake for 20 minutes or until a skewer comes out clean.

Lemon Cupcakes

170g (6oz) Self Raising Flour
170g (6oz) Margarine 225g
(8oz) Caster or soft brown Sugar
2 Large Eggs, beaten
1 Lemon

Pre-heat oven to 190°C; 375°F: Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 18-20 minutes until springy when touched. While the cakes are cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cakes to cool in the liners.

Orange Coconut Frosting

2 tsp fine-cut orange marmalade
150g/5oz cream cheese
50ml/2fl oz coconut cream
40g/1½oz icing sugar
freshly grated or ground nutmeg or ground cinnamon, to finish

Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cool spread over the cooled cake.

Key Lime Frosting

1/4 cup butter
8 ounces cream cheese, room temperature
1 pound Icing sugar, sifted
2 TBSp key lime juice

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for 24 cupcakes.

Key Lime Cupcake Filling

6 oz cream cheese softened
5 oz key lime juice
7 oz sweetened condensed milk

Place all ingredients in a mixer fitted with a paddle attachment. Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes. Place in a seperate bowl and place in fridge for 2 hours.

Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake. If you make large cupcakes, use the cone method.

Key Lime Pie Cupcake

2-1/4 cups self raising flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla
1 cup milk
zest of 6 key limes or 1 large lime

Preheat oven to 180°c
Grease and flour cupcake pans(or use liners). Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended. Add lime zest. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pan.
3.Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.

Citrus Curd

from http://www.marthastewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.3. Whip together cream and powdered sugar until stiff peaks form.4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes.