Saturday, September 19, 2009

Lemon cupcakes filled with lemon curd

I'm trying out recipes for cupcakes for Gaby and Katie's birthday party in November, and this one definitely made my short list of ones to make for the party. Light, lemony, pretty, and easy to make.

from Baking Bites

Lemon Cupcakes Filled with Lemon Curd
2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract
1 cup milk
approx 1 1/2 cups lemon curd

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes (mine too 21 minutes), until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack.

Here's how the blogger says to fill the cupcakes: use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp lemon curd.
Here's how I did it: I put the lemon curd in a piping bag, then cut a small bit out of the top of each cupcake (like she suggests). I stuck the piping bag tip into the cupcake and filled a bit, before filling the top dent. I didn't bother to measure how much I used. :)

Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.

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