I never tire of these Lemon Cupcakes that take vanilla cupcakes and fills them with lemon curd and then frosts each with lightly sweetened whipped cream. If you like, you can sprinkle the tops with colored or pearl sugar or garnish with a fresh berry or even a candied lemon slice.
This Lemon Cupcake recipe begins with a delicious vanilla cupcake that gets its' lemon flavor from adding lemon zest to the batter. (Lemon Zest is the yellow outer skin of the lemon that contains the fruit's flavor and perfume.) Once the cupcakes have been baked and cooled, a hole is made in the center of each cupcake and filled with a small dollop of lemon curd. Lemon Curd is a thick, soft and velvety cream that has a wonderful tart yet sweet citrus flavor. It is made with eggs, sugar, lemon juice, lemon zest, and unsalted butter and it is similar to a lemon filling or custard in that it is cooked on the stove. You can make your own (recipe included) or you can use store bought. You only need about 1/3 cup of lemon curd so there will be leftovers, which you can use as a spread on scones or to fill pies, cakes, or tarts.
A cupcake always needs frosting and for this Lemon Cupcake I have simply used whipped cream. The trick to making this cream is to first use heavy "whipping" cream, that is cream with a 36-40% butterfat content. And you also need to chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, which is perfect for the kids. But if you want swirls of frosting, use a piping bag fitted with a Wilton 1M star decorating tip. Read more
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