Lemon kurd cupcakes

10 servings
1 hour 10 min

Cooking cakes:
1. Combine the egg, all the liquid ingredients and lemon zest. Beat to a homogeneous mass of venture.

2. Sieve the flour and mix with all other dry parts of the dough.

3. Pour a liquid mixture into the flour and knead a homogeneous, viscous, fluid dough.

4. Fill the muffin molds with 2/3 dough and bake for 30 minutes in an oven preheated to 160 degrees. While the capcakes are baked, we cook the Kurd:
1. In a saucepan, mix all the ingredients together with a whisk. Simmer until thickened, stirring constantly. It's about 10 minutes.

2. Filter through a sieve. Let us cool down. While the cakes and Kurd cool down, it's time to make the cream:
1. Beat cream cheese and butter with a mixer for 5 minutes.

2. For two times, you need to add all the icing sugar, beating after the additions for another 5 minutes. The most delicious stage is the assembly of capcakes:
1. In the cakes, we make a depression on top in the middle and fill it with lemon kurd. With the help of a baking bag and any attachment we like, we decorate the cupcakes on top with cream. Capcakes ready, sweet tea parties to sweet tooth!