Recipe

Lemon Curd Cupcakes Recipe

	Midgelet / All my dishes 10 months, 1 week ago Homemade lemon curd flavors these tender cupcakes — Kerry Barnett-Amundson, Ocean Park, Taste of Home recipe Prep:20m Cook:40m Servings:12	Midgelet
	cupcakes cakes lenon sweet curd large

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Fans

juels

goblue434

peetabear

clbacon

lacrenshaw

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. I

nsert 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.

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Comments

lacrenshaw 10 months, 1 week ago said:
Could be my "snow day" project today! Thanks, midge and ^5
Lorraine

krumkake 10 months, 1 week ago said:
I have been loving lemon curd lately - what a great cupcake to use it in...these sound very good, indeed!

juels 10 months, 1 week ago said:
OMG, this sounds absolutely decadent! So saving this one, can't wait to try it out!

peetabear 10 months, 1 week ago said:
WOW.... what a great find... thank you for posting such a wonderful recipe...^5

22566 10 months, 1 week ago said:
VERY VERY NICE!

Thank-you

Kind Regards

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