Recipes
Lemon Curd Cupcake
07
Mar
Mar
Lemon Curd Cupcake
Ingredients
Lemon Curd:
- 1/2 cup fresh lemon juice (from 2 medium lemons)
- 1 1/2 tablespoons fresh lemon zest
- 2/3 cup sugar
- 4 pieces egg yolk
- 2 pieces whole egg
- 1/4 teaspoon salt
- 3/4 cup butter
Cupcke:
- 1 cup MAYA Cake Flour
- 1/2 cup MAYA All-Purpose Flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 2 pieces eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Icing:
- 1/2 cup egg whites
- 1 cup sugar
- 1/4 cup water
Instructions
For Lemon Curd:
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Whisk together lemon juice, zest, sugar, yolk, whole eggs and salt in a heavy saucepan.
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Stir in butter and cook over moderately low heat, whisking frequently until mixture is thickened and just reaches a boil about 6 minutes.
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Transfer lemon curd to a bowl and chill its surface covered with plastic wrap until cold at least 1 hour.
For Cupcake:
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Prepare Cupcakes: Preheat oven to 350°F/177°C. Grease and line the muffin tins with cupcake liners.
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Sift together in a bowl cake flour, all-purpose flour, baking powder and salt. Set aside.
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Cream butter and sugar until light and fluffy. Add eggs to the mixture. Alternately add dry ingredients with milk and vanilla.
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Scoop into cupcake liners and bake for 20 to 25 minutes or until done.
For Icing:
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Make a syrup out of sugar and water until it spins a thread (about 5 minutes boiling).
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Beat egg whites until soft peaks form. Pour in syrup gradually.
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Beat until slightly cooled. Assembly: Using a melon baller, scoop the middle of the vanilla cupcake and pipe in lemon curd. Using a star tip pipe icing on top of the cupcake. Serve.
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Optional: Lightly torch the top portion of the icing and top it up with lemon glaze.