Lemon Curd Cupcakes
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up. — Kerry Barnett-Amundson, Ocean Park, Washington
Editor's Note: You can find confectionery roses in the cake decorating aisle at your grocery store.
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
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Baked
|
PREP |
40 min. |
COOK
|
20 min.
|
TOTAL
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60 min.
|
INGREDIENTS
- 3 tablespoons plus 1-1/2 teaspoons sugar
- 3 tablespoons lemon juice
- 4-1/2 teaspoons butter
- 1 egg, lightly beaten
- 1 teaspoon grated lemon peel
- BATTER:
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1-1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- FROSTING:
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- Pinch salt
- 2 cups confectioners' sugar
- 2 to 4 tablespoons milk
- Edible flowers, optional
DIRECTIONS
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 peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. 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 if desired. Yield: 1 dozen.