Tuesday, June 28, 2011

Lemon Curd Filled Cupcake

What you will need:


1 stick butter (1/2 cup)
2/3 cup sugar
3 eggs
1 tsp vanilla
zest of 1 lemon
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat oven to 350 degrees

Beat butter and sugar until light and fluffy.

Add eggs in one at a time, mixing the batter until it is completely blended every time.

Beat in the vanilla and lemon zest.

In another bowl add flour, baking powder and salt. 

Alternate adding in flour mixture and milk. Mix at a slow speed.

Pour the batter into cupcake tins/ liners.

Bake for 18-20 minutes.

Lemon Curd

3 eggs
1/3 cup lemon juice
1 TBL lemon zest
3/4 cup sugar
4 TBL butter- at room temperature

In a double broiler, whisk eggs, sugar and lemon juice together until thick.
This should take about 10 minutes. 
Make sure you keep stirring, if you stop it will burn or curdle. 
After it is thick, pour the mixture through a strainer. 
Cut the butter into several pieces and fold the butter into the mixture. 
Add zest and stir slightly.
Refrigerate for several hours. 

After the cupcakes have cooled completely and the lemon curd has been refrigerated for several hours, you can then cut out the centers of the cupcakes.
Use a small spoon or a large piping head to remove the centers. 
Add 1-2 TBL of lemon curd to each cupcake.


3 cups powdered sugar
1/4 cup butter
2 TBL milk
2 TBL lemon juice
Dash of salt
1 tsp vanilla

Mix all ingredients except powdered sugar together until fully blended.
Then add the powdered sugar. 
To make the frosting thicker, add even more powdered sugar.

Place frosting in a frosting bag or a zip lock bag (which is what I use because it's so much easier to clean up!)
Zip the bag shut (or roll it down if you are using a frosting bag).
If using a zip lock bag cut a hole in one of the corners. 
(The bigger the hole, the bigger the frosting will be on top of the cupcake.)
Squeeze the bag at the top and press the frosting out of the bag on to the cupcake.
Move the bag in a circular motion to form the round shape.
You can also use different frosting tips in the zip lock bags as well as the frosting bags if you'd like.

Candied Lemons

What you will need:

1 lemon
2 1/2 cups sugar
Dash of salt

In a pan filled with water add 2 cups sugar and salt. Bring this water to a simmer.
(Make sure all of the sugar is dissolved)
Turn the heat off.

Cut the lemons into thin pieces. 
Place lemon pieces into the water.
Turn the heat back on to medium and leave lemons in the water until the water starts to simmer again.
This should take about 5 minutes. 
Remove the lemons with a slotted spoon and place on a flat surface. (I use a cutting board)
Let dry for 10 minutes.
Sprinkle with sugar, turn lemons over and sprinkle other side of lemon with sugar as well.
Let dry. 
This could take several hours for the lemons to actually dry.
Place the candied lemons on top of the cupcakes as decoration!!

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