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