Lemon Curd Cupcakes 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Curd Cupcakes cont. 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 For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon Curd Cupcakes 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Curd Cupcakes cont. 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008