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Lemon curd muffins with marshmallow fondant

Lemon curd muffins with marshmallow fondant

These I made for a new arrival, a baby girl. Although you may think differently, they’re not very difficult to prepare, but they do need some time if you want to do all by yourself. You’ll have to prepare marshmallow fondant and I used the recipe of Elise from myCupcakeAddiction, here the link to her video on Youtube, all the rest is just usual cupcakes and a homemade lemon curd 😉


  • 190g sugar
  • 200g flour
  • 150g milk
  • 50g butter
  • 2 eggs
  • baking powder
  • salt
  • lemon curd
  • 4 lemons, juice and zest
  • 200g sugar
  • 100g butter in cubes
  • 3 eggs + 1 egg yolk
  • 225g marshmallows
  • 1-2 tablespoons of water
  • 460g icing sugar
  • vegetable shortening
  • butter
  • icing sugar


  1. first of all you’ll have to prepare the fondant because it needs to rest for at least 12-18h before you can use it;
  2. melt the marshmallows along with the water in the microwave and then mix it with the icing sugar (watch the video!), once done smear it with shortening, wrap it in clean film and put it away;
  3. prepare the lemon curd by puttingthe lemon zest and juice, the sugar and the butter into a heatproof bowl, sit it over a pan of gently simmering water (the water is not touching the bottom of the bowl), stir the mixture every now and again until all of the butter has melted;
  4. lightly whisk the eggs and egg yolk and stir them into the lemon mixture until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon; remove the lemon curd from the heat and set aside to cool, stirring occasionally; once cooled, spoon the lemon curd into sterilised jars and seal;
  5. prepare the batter for the muffins as usual, adding a couple of spoons of lemon curd while adding the liquid ingredients and cook at 180 °C in a preheated oven for 15-20 minutes;
  6. prepare the buttercream mixing icing sugar and butter and adding some lemon curd here as well;
  7. to do the bows you’ll have to start with a rectangular strip of rolled out fondant, fold in the longer sides and them bring them together to the middle pressing them down (if you need some help put some straw pieces before folding to hold the shape);
  8. pipe the buttercream on top of the muffin and decorate with the fondant bows and letters and serve.

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