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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON CUPCAKES WITH LEMON CURD FILLING
Lemon heaven in a cupcake!
Provided by thebakingexplorer
Categories Dessert
Time 40m
Number Of Ingredients 11
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
Nutrition Facts : Carbohydrate 70 g, Protein 4 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 108 mg, Sodium 290 mg, Fiber 1 g, Sugar 58 g, Calories 540 kcal, ServingSize 1 serving
LEMON CURD CUPCAKE
I've been promising this one to some friends for awhile. Lemon curd cupcake! Yummy lemon curd in the center!
Provided by Maggie May Schill
Categories Fruit Desserts
Time 2h25m
Number Of Ingredients 25
Steps:
- 1. 1- Preheat oven to 350'F Line cupcake pans with cupcake liners.
- 2. --For curd-- 1-In a small sauce pan combine egg yolks, sugar, lemon zest, and lemon juice. Heat over medium heat for 5-7 minutes, be sure to stir mixture almost continuously. 2- Once mixture becomes thick enough that it sticks to your spoon almost like a syrup remove from heat and stir in one tablespoon of butter at a time until all 4 tablespoons are complete dissolved. 3- Cover with plastic wrap and refrigerate for 2 hours at least. You can store it for 2 days at the most. Side note: if you lay the plastic wrap directly against the lemon curd while it sets you won't get that weird skin curds and pudding always get while they set typically. It'll make it easier to mix and spread on your cake later.
- 3. --for cake-- 1- In a large mixing bowl sift cake flour, salt and baking powder together, set aside.
- 4. In another large mixing bowl cream butter, your sugar and lemon zest together until completely creamy.
- 5. In a measuring cup pour of 1 cup of cream, mix it with vanilla extract and lemon juice, set aside.
- 6. Add eggs to butter mixture one egg at a time until completely incorporated.
- 7. Add flour to creamed butter mixture in thirds, adding cream mixture to batter in between adding your flour. In all you will interchange adding three batches of flour and two batches of the cream. Completely incorporate, but do not over mix.
- 8. Pour out into pans and bake for 21 minutes, or until a tooth pick comes out just barely clean. Cool cakes completely on wire wrack.
- 9. --For frosting-- 1- In a mixing bowl cream butter and cream cheese until fluffy. Gradually add confectioner's sugar until completely incorporated. 2- Add vanilla and lemon juice and whip until smooth. 3- Add food coloring is desired. Set aside.
- 10. --assembly-- 1- Core each cupcake with a pairing knife or use a cupcake corer. Do not make hole more than 3/4 inch deep. 2- Spoon a bit of the lemon curd into each cupcake hole. 3- Frost cakes as desired with lemon cream cheese frosting.
VANILLA CUPCAKES STUFFED WITH LEMON CURD
A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!
Provided by Kelly Egan
Categories Dessert
Time 1h50m
Number Of Ingredients 23
Steps:
- Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
- Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
- Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
- Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Heat lemon juice over medium heat until hot but not boiling.
- Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170 degrees and coats the back of a spoon.
- Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
- For a more even texture, strain mixture through a fine-mesh strainer (optional). Curd is able to be stored in an airtight container in the fridge for up to two weeks, just cover with plastic wrap to prevent it from drying out.
- Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on saucepan. Use a whisk to beat the mixture until very hot (about 160F).
- Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
- Reduce speed to medium and add butter a few pieces at a time. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.*
- Use an apple corer to gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
- Spoon lemon curd into each cupcake. I like using an espresso spoon for this part!
- Use an extra large closed star frosting tip to pipe a rosette on each cupcake. If you want, you can leave a space in the center and fill it with more lemon curd. Finish with a sprinkle of coarse sugar.
Nutrition Facts : Calories 333 calories, Sugar 16.9 g, Sodium 74.6 mg, Fat 22.8 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 29 g, Fiber 0.3 g, Protein 4.1 g, Cholesterol 125.8 mg
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.
Nutrition Facts : Calories 520 kcal, Carbohydrate 71 g, Cholesterol 107 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, Sodium 190 mg, Sugar 57 g, Fat 26 g, ServingSize 12 cupcakes, UnsaturatedFat 0 g
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 14
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 POKE CAKE
A super easy recipe to make a delicious, moist, and lemony cake. For ease and convenience I made it with store-bought lemon curd but feel free to use homemade.
Provided by Yoly
Categories Poke Cake
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch cake pan with nonstick cooking spray.
- Mix cake mix, eggs, water, and oil in a large bowl until well blended. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 27 minutes. Transfer cake to a wire rack and cool for 15 minutes.
- Poke holes into the top of the cake with the handle of a wooden spoon, about 1/2 inch apart.
- Pour lemon curd over the cake and spread with a spatula until lemon curd is absorbed into the holes. Refrigerate for 1 hour.
- Frost with whipped topping and sprinkle with lemon zest. Keep refrigerated until serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 37.8 g, Cholesterol 56.5 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 223.8 mg, Sugar 26.2 g
OLIVE OIL LEMON CURD
This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h10m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
- Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
- Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.
LEMON LAYER CAKE WITH LEMON CURD
Deliciously tangy lemon layer cake with lemon curd!
Provided by Becky
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
- Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
- Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
- While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
- Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
- Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
- Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
- Cut cooled layers in half and layer with curd.
- Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.
Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g
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