I was inspired by another food blogger’s entry on lemon cupcakes to try out this recipe. And for a very long time, I’ve always wanted to try my hand at cupcakes that have fillings. It’s alot more work but I’d always thought the end product would be worth it…a crumbly rich cake, a sweet filling that just gives that unexpected jolt of flavour when you bite in, and a mound of lovely frosting. This particular recipe seemed to be perfect…a citrus flavoured cupcake and a tart lemon curd filling. Though it orginally calls for a meringue topping, I decided to go with the lemon buttercream that the “food whore” used.
Unfortunatly, the original recipe for the cupcakes did not turn out AT ALL *sniff*. Perhaps I did something wrong but there just seemed to be too much liquid in the batter and the cupcakes turned out hard and dense. Completely different from the reviews that describe them as light and fluffy… guess something went off somewhere. It was quite heartbreaking to throw an entire batch of cakes down the rubbish chute.
But I still wanted to make these cupcakes so I went back to a tried and true recipe for vanilla cupcakes and added a tablespoon of lemon zest to it. And glad to say it turned out lovely, buttery and not too sweet either. Along with the tangy lemon curd filling and sweet buttercream, it really was a great amalgamation of flavors. And just because, I toasted a handful of almond flakes and sprinkled them over the swirls of yellow and ivory frosting. Definitely something to make again, the next time I have some time on my hands..
(adapted from the Magnolia Bakery’s vanilla cupcake recipe)
1/4 cup butter, softened
slightly less than 1/2 cup vanilla sugar
1 tbsp lemon zest
1 egg, at room temperature
2/3 cup plain flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 cup milk
1/2 tsp vanilla
1. Cream butter, sugar and zest till pale.
2. Beat in egg and vanilla. Continue to beat for 1 minute.
3. Whisk together the flour, baking soda and baking powder.
4. Alternating with the milk and vanilla, beat in flour mixture into the creamed butter-egg mixture.
5. Divide batter amongst cupcake holders (I managed to fill 10) and bake at 175 degree C for 20 minutes.
Lemon curd (to fill 10 cupcakes)
1/6 cup lemon juice
1/2 tsp lemon zest
2 1/2 tbsp sugar
1/2 egg, at room temperature
1/4 tsp vanilla
1. Over a low heat in a small saucepan, dissolve sugar in juice. Mix in zest.
2. Beat egg in a small bowl. Whisking continously, pour juice-sugar syrup in a slow steady stream into the egg. Beat for two minutes and transfer back into saucepan.
3. Heat over a small flame, stirring constantly with a wooden spoon until the curd mixture thickens. Remove from heat and stir in vanilla. Let cool and store in fridge.
1/2 cup butter, softened
1 3/4 cup icing sugar, sifted
3 tsp lemon juice
1 tsp vanilla
1. Cream all ingredients on low speed until combined. Continue beating on high speed for five minutes until thick and fluffy.
1. Even off the domes of cupcakes with a sharp knife. Cut out a cone from the top of each cupcake and fill the hole with 1/2 tsp- 1 tsp of lemon curd. Replace cut out cone.
2. Frost with buttercream. Sprinkle with toasted almonds if desired.