Lemon Curd Frosted Cupcakes | Episode 400

17:31

SERVES: 12
PREP TIME: 50 MINS
COOK TIME: 30 MINS
TOTAL TIME: 1 HR 20 MINS






Ingredients

For the cupcakes
  • 180g butter, at room temperature
  • 135g white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 180g self-rising flour
For the lemon curd
  • 1 lemon, zest, and juice
  • 1 egg
  • 150g butter
  • 125 g white sugar

Instructions

1. Preheat the oven to 175C / 345F and line a muffin tin with 12 paper liners.
2. In a mixing bowl, beat the butter and sugar until creamy. Add 2 eggs and beat until combined. Beat in the remaining eggs. Add the vanilla and self-rising flour. Beat until smooth. Do not over mix your batter. You should only mix it until the ingredients are just combined. Over mixing will develop the gluten in the recipe which will make your cake rise beautifully in the oven, and then fall as soon as it is removed.
3. Fill each cupcake liner half full. Bake at 350 for 14 to 18 minutes, until a toothpick inserted into the center comes out clean.
4. Remove cupcakes from pan and transfer to a wire rack to cool completely before frosting.
5. Meanwhile, make the lemon curd. In a small bowl, beat the egg, sugar, and lemon zest. Set aside. In a saucepan, combine the butter and lemon juice. Melt the butter over medium heat. Pour into the egg mixture while stirring. Pour the mixture back to the pan. Then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat. and set aside to cool. Cover it with plastic wrap. Make sure it touches the surface of the Lemon curd. Allow cooling for about 10 minutes then refrigerate for at least 20 minutes before using.
6. Transfer the lemon curd to a piping bag with a small piping tip. Frost the cupcakes.








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