Lemon Curd Cupcakes

Name: Lemon Curd Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 2 Tbsps butter, softened; 160 milliliters buttermilk; 188 grams cake flour; 240 grams confectioners sugar; 1 egg, lightly beaten; 2 eggs; 3 Tbsps lemon juice; 1 teaspoon grated lemon peel; 12 servings Edible flowers or additional grated lemon peel, optional; 2 Tbsps milk; 1 pinch Pinch salt; 200 grams sugar; 3 Tbsps sugar; 1 teaspoons vanilla extract

Forget going out to eat or ordering takeout every time you crave American food. Try making Lemon Curd Cupcakes at home. This dessert has 254 calories, 4g of protein, and 4g of fat per serving. This recipe serves 12. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of lemon peel, baking soda, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Lemon Curd Layered Cupcakes With Strawberry Frosting, Lemon Cake Roll With Lemon Curd Filling, and Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée.

Instructions

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.

Ingredients you will need

Lemon Juice

Lemon Curd

Lemon Peel

Butter

Sugar

Egg

Equipment you will use

Sauce Pan

Frying Pan

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each.

Ingredients you will need

Egg

Add vanilla and lemon peel.

Ingredients you will need

Lemon Peel

Vanilla

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Salt

Fill paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Lemon Curd

Cupcakes

Equipment you will use

Ziploc Bags

In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator.

Ingredients you will need

Powdered Sugar