Lemon Curd Cupcake
- 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
- 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
- 1/2 cup egg whites
- 1 cup sugar
- 1/4 cup water
For Lemon Curd:
Whisk together lemon juice, zest, sugar, yolk, whole eggs and salt in a heavy saucepan.
Stir in butter and cook over moderately low heat, whisking frequently until mixture is thickened and just reaches a boil about 6 minutes.
Transfer lemon curd to a bowl and chill its surface covered with plastic wrap until cold at least 1 hour.
Prepare Cupcakes: Preheat oven to 350°F/177°C. Grease and line the muffin tins with cupcake liners.
Sift together in a bowl cake flour, all-purpose flour, baking powder and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs to the mixture. Alternately add dry ingredients with milk and vanilla.
Scoop into cupcake liners and bake for 20 to 25 minutes or until done.
Make a syrup out of sugar and water until it spins a thread (about 5 minutes boiling).
Beat egg whites until soft peaks form. Pour in syrup gradually.
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.
Optional: Lightly torch the top portion of the icing and top it up with lemon glaze.