(02) 892-5011 loc. 108     |     [email protected]

Lemon Curd Cupcake

Facebooktwittergoogle_pluspinteresttumblrmail
Print Recipe
Lemon Curd Cupcake
Course Cupcake
Cuisine International
Servings
Ingredients
Lemon Curd:
Cupcke:
Icing:
Course Cupcake
Cuisine International
Servings
Ingredients
Lemon Curd:
Cupcke:
Icing:
Instructions
For Lemon Curd:
  1. Whisk together lemon juice, zest, sugar, yolk, whole eggs and salt in a heavy saucepan.
  1. Stir in butter and cook over moderately low heat, whisking frequently until mixture is thickened and just reaches a boil about 6 minutes.
  2. Transfer lemon curd to a bowl and chill its surface covered with plastic wrap until cold at least 1 hour.
For Cupcake:
  1. Prepare Cupcakes: Preheat oven to 350°F/177°C. Grease and line the muffin tins with cupcake liners.
  2. Sift together in a bowl cake flour, all-purpose flour, baking powder and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs to the mixture. Alternately add dry ingredients with milk and vanilla.
  4. Scoop into cupcake liners and bake for 20 to 25 minutes or until done.
For Icing:
  1. Make a syrup out of sugar and water until it spins a thread (about 5 minutes boiling).
  2. Beat egg whites until soft peaks form. Pour in syrup gradually.
  3. 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.
  4. Optional: Lightly torch the top portion of the icing and top it up with lemon glaze.
Share this Recipe

Don't Miss A Recipe

Subscribe to us and receive notifications of new posts and recipes by email.

Join 43 other subscribers

Follow Us

Facebooktwitteryoutubeinstagram

New Gen Baker

  • Maya Kitchen Culinary Arts Center
  • 8th Floor, Liberty Building, 835 A. Arnaiz Avenue, Legazpi Village, Makati City

  • 892-5011 loc. 108 / 0947-835-2290

  • [email protected]