Hey there, welcome to our recipe blog. Here you can obtain a guide on exactly how to make really delicious LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM recipes. The production process is extremely easy, you simply need to adhere to the techniques that we have actually written on this web page. The following are the stages of exactly how to prepare LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM. Please follow the instructions well.
This tasty morsel of a cupcake is stuffed with silky lemon curd and topped with a light and slightly tart lemon buttercream. The combination of the three components is absolute perfection.
If you’re wondering how I put lemon curd into cupcakes, it’s so easy! Just use an apple corer to gently twist out the center of the cupcake. Then add the filling of your choice and add frosting. This also works if you want to stuff the cupcakes with buttercream frosting.
For the vanilla cupcakes:
- 1 1/2 cup (150 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) at room temp
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup milk
- For the lemon curd (makes extra):
- 1/3 cup lemon juice, about 2 lemons
- 2 large eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch table salt
- For the Meyer lemon buttercream:
- 1/2 cup egg whites (about 3 large eggs)
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Special equipment:
- Apple corer
- Extra large closed star frosting tip
- Make the vanilla cupcakes:
- Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
- Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
- Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
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