Zesty lemons are often one of the more suitable fruits to enjoy in summer.
As if lemony cupcakes are not zesty enough, I added lemon curd as fillings too.
The lemon cupcakes (make 8 cupcakes)
180 g sugar
230 g all-purpose flour
1/4 teaspoon pure vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs + 1 egg yolk, at room temperature
115 g unsalted butter, at room temperature
240 ml milk, at room temperature
Finely grated lemon zest (rind) of two medium-large lemons
1. Preheat oven to 160°C. Prepare two standard muffin pans with baking liners and set aside.
2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 of milk, and vanilla essence. Set aside. Sift the cake flour 2 times.
3. In the bowl of an electric mixer, combine the dry ingredients, including the sugar, together on low speed for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
6. Divide the batter into the prepared liners, no more than 2/3 full. (important)
7. Bake until a toothpick comes clean when inserted into the center of the cupcake (~15 minutes). Be so careful to not over-bake.
8. Place hot baking pans on wire racks, then carefully remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
The lemon curd (makes around 350ml)
3 large eggs
150 g sugar
56g unsalted butter, at room temperature
80 ml fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tbsp finely shredded lemon zest
1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2.Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick This will take approximately 10 minutes.
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
5. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.
6. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
1. Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the center out of the cooled cupcakes, going about two-thirds of the way down
2. Scoop the lemon curd according to your liking and smoothen out the surface of the cupcakes.
3. If any filling spills over the top, just scrape it off so the top stays smooth..
Actually I just licked it away and enjoyed the extra dosage of lemon curd.
And definitely, nothing is too much for lemon curd together with lemon cupcakes.
Especially on a hot sunny day in a tropical country.