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lemon-berry cupcakes

In dessert on May 20, 2012 at 10:45 pm

i don’t know where this idea came from, but it got stuck in my head and i got a little obsessed with trying it out. luckily, there was miss robin’s birthday.

what i had in mind were yellow-cake cupcakes with lemon curd filling and fresh blueberry frosting. and i wanted them to be pretty.

what do you think?

the trickiest part, i thought, would be the filling, but it turned out to be just fine.

first, i made a lemon curd. so simple, so tasty.

lemon curd
grated zest of two lemons
6-7 tablespoons lemon juice
1/4 pound butter
1 cup sugar
4 eggs

put everything except eggs in a pan over low heat (even better – a double boiler, but i don’t have one). stir occasionally until butter and sugar melt. separately, beat the eggs well.

spoon a little of the hot lemon mixture into the eggs and stir it around (this is called tempering), then pour the egg mixture into the rest of the lemon, stirring constantly. keep stirring gently over low heat until the curd thickens, about 10 minutes.

(or here’s a cornstarch one that is quite lovely and even easier.)

i made this and the cupcakes themselves the night before.

(tip for storing lemon curd: put it in a bowl and cover with plastic wrap – pushing the wrap gently down so it sticks to the surface – and refrigerate. this keeps it from getting a “skin” on top.)

yellow-cake cupcakes
(or as fannie farmer calls them “gold cake” – i love it!)
2 1/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable oil
1 cup milk
2 eggs
2 teaspoons vanilla

preheat oven to 350. mix your dry ingredients in a bowl, and stir in the oil and milk. beat for 2 minutes. add eggs and vanilla and beat for another 2 minutes. pour into cupcake pan (with liners) about bake for 20-25 minutes, until a toothpick inserted into one comes out clean and dry.

when they’re totally cool and you’re ready to fill them, take a small knife and cut a circle in the top of the cupcake that angles in. when you remove it, it should look like a little upside-down triangle. cut most of the tip off that tringle and save the flat part.

then spoon your lemon curd into a small plastic ziplock bag, and cut one of the corners off. this way you can carefully squeeze the curd exactly where you want it

and replace the tops.

frost over the cut, and no one ever knows how that delicious filling got in there!

for the frosting, i pureed about 1/3 cup of fresh blueberries and beat them into a softened stick of butter. then i added some vanilla and about a box and a half of powered sugar. make sure to add the berries to the butter first, or they make it too wet.

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  1. Those looks beautiful and delicious. Love the lemon curd filling. Yum!

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