Lemon Curd Cupcake Food

LEMON CUPCAKES WITH LEMON CURD FILLING

Steps:

• Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with 12 yellow cupcake cases (if you can't find yellow ones any colour will do)
• Mix together the butter, sugar and lemon zest until light and fluffy, ideally using an electric whick
• Add the eggs one at a time and whisk them in throughly, then gently whisk in the self raising flour
• Separate the batter between the cupcake cases
• Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean, leave them on a cooling rack to fully cool
• Use a cupcake corer or a knife to make a hole in the middle of each cupcake
• Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
• To make the buttercream mix together the icing sugar and butter using an electric hand whisk or food mixer until they start to come together, then add the lemon extract and mix until smooth. If it is too stiff, add a splash of milk
• Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes
• Decorate with jelly lemon slices and yellow hundred and thousands, or any sprinkles of your choice
• Store in an airtight container in a cool place, eat leftovers within 3 days

LEMON CURD CUPCAKES

Steps:

• For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING

Steps:

• For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
• For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
• For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
• To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

LEMON CURD CUPCAKES

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Line a 12-cup cupcake pan with paper liners and set aside.
• Beat the sugar and butter in the bowl of a stand mixer with a paddle attachment, until light and fluffy, about 4-5 minutes.
• Add the eggs and vanilla extract. Beat to combine.
• Mix the flour, baking powder, and salt in a medium bowl.
• Add in the flour mixture to the stand mixer bowl alternately with the milk, beginning and ending with the flour.
• Mix in the lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are combined..
• Divide the batter into the prepared cupcake pan, filling each liner almost to the top. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Transfer to a wire rack and cool completely, about 30 minutes.
• To put filling inside cupcakes, first use a small knife to cut a small hole in the center of each cupcake. Remove the center and set aside.
• Fill each hole with about 1 teaspoon of the prepared lemon curd.
• Beat powdered sugar and butter on low. Add the lemon juice, one tablespoon at a time until the frosting reaches the desired consistency. Use additional lemon juice if necessary.
• Place the frosting in a pastry bag fitted with a star tip and decorate the tops of the cupcakes.
• Garnish with additional lemon zest, if desired.

LEMON CURD CUPCAKES

Steps:

• Heat oven to 350º.
• Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
• Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
• Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
• Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
• Remove pans from oven and place pans on wire rack to cool for 5 minutes.
• Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
• Prepare Lemony Cream.
• Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
• Stop beating and add the sugar.
• Beat again until stiff peaks form.
• With a spatula, gently fold in the lemon curd.
• Use right away or chill for up to 8 hours before using.
• Frost cupcakes with the lemony cream covering the top of the cupcake completely.
• Top with slivered strawberries or raspberries or blueberries if desired.
• Store in the refrigerator for up to 3 days.

LEMON MERINGUE CUPCAKES

Steps:

• Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
• Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
• Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
• In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
• Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

LEMON CURD CUPCAKES

Steps:

• For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
• Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
• Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
• Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.