The Lemon Curd Cupcake is a little ray of sunshine to brighten up any day. Lemon sponge made with fresh free-range eggs and real butter, these zingy little cakes are filled with smooth Tiptree lemon curd and topped with light lemon frosting and a puddle of lemon curd.
Our cupcakes are freshly baked to order from scratch at each of our bakeries using quality ingredients, and we pride ourselves in not using preservatives.
Base & Filling
Frosting & Filling
Dietary & Allergen Advice
Contains: Wheat, Soya & Barley**
All of our products are made in kitchens that handle nuts and other allergens.
For more information on all our products and any potential allergens they may contain please check our guide.
**Our Red Velvet cakes contain distilled white vinegar which is fermented from barley. We have consulted with the Coeliac Society who have told us that if this vinegar is used in a food product then we must list the word ‘barley’ in the ingredients list in line with EU-wide allergen labelling law. However, as distilled white vinegar is made using a fermentation process, this means that the amount of barley, and therefore gluten, in the end product is extremely small and is well below a level which is safe for people with coeliac disease. This level is made even lower as the vinegar is used in very small amounts in the batter. The data spec sheet for the particular type of vinegar that we use confirms that no traces of gluten have been detected during tests. Please visit the Coeliac Society’s website for further information.