Lemon Curd Cupcakes
Source of Recipe
RC
Recipe Introduction
I end up doubling the lemon curd ingredients.
List of Ingredients
Lemon Curd
3 T plus 1 1/2 t sugar
3 T lemon juice
4 1/2 t butter
1 egg, lightly beaten
1 t grated lemon peel
Cake
3/4 c butter, softened
1 c sugar
2 eggs
1 t vanilla
1 t grated lemon peel
1 1/2 c cake flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
2/3 c buttermilk
Frosting
2 T butter, softened
1/2 t vanilla
pinch of salt
2 c powdered sugar
2 to 4 T milk
Recipe
1. In a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth,
2. Stir a small amount of the hot mixture into the egg to temper; then return all to pan.
3. Bring mixture to a boil, stiring constantly. Cook for 2 minutes.
4. Stir in the lemon peel.
5. Cool for 10 minutes, then cover and refrigerate for 1 1/2 hr.
6. Cream together the butter and the sugar.
7. Add the eggs, one at a time, beating well after each.
8. Add the vailla and lemon peel.
9. Combine the flour, baking powder, baking soda and salt.
10. Add the flour mixture to the butter mixture, alternately with the buttermilk.
11. Fill paperlined muffin tins three fourths full.
12. Bake at 350 degrees for 20 to 25 minutes.
13. Cool for 10 minutes in the pan, then remove to wire racks to cool completely.
14. Fill a pastry bag with a small round tip with the lemon curd.
15. Insert the tip 1 inch into the top of each cupcake and fill with curd until the top of each cupcake just begins to crack.
16. Combine the frosting ingredients until smooth.
17. Frost the cupcakes and store in the refrigerator.
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