Lemon Curd Cupcakes
Apr 26, 2013 22:47:15 GMT -5
Post by PurplePuppy on Apr 26, 2013 22:47:15 GMT -5
Lemon Curd Cupcakes
Lemon Cake:
3 C flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter (room temperature)
2 C sugar
4 eggs (separated)
1 C milk
1 tsp vanilla
1 tsp lemon extract
zest of two lemons
Mix together flour, baking powder and salt.
Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
Lemon Curd:
2 lemons
4 egg yolks
3/4 C sugar
4 Tbsp butter, cold
Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 C powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 C whipping cream
Half of the above lemon curd recipe above.
In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.
Lemon Cake:
3 C flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter (room temperature)
2 C sugar
4 eggs (separated)
1 C milk
1 tsp vanilla
1 tsp lemon extract
zest of two lemons
Mix together flour, baking powder and salt.
Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time. Mix well. Alternately add in flour mixture and milk. Beginning and ending with flour. Add in vanilla and lemon and lemon zest.
In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently.
Place into cupcake liners. Bake at 350 for about 20-25 minutes or until toothpick comes out clean. Cool. Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.
Lemon Curd:
2 lemons
4 egg yolks
3/4 C sugar
4 Tbsp butter, cold
Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth. Stir in lemon juice and zest.
In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp at a time. Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.
Lemon Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 C powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 C whipping cream
Half of the above lemon curd recipe above.
In a small bowl beat whipping cream until stiff. In another bowl, mix together the cream cheese, sugar, salt and vanilla. Add in lemon curd. Beat until smooth. Fold in whipped cream.