Tuesday, August 5, 2008

Lauren's Lemon Birthday Cupcakes

The last batch of three that I made in one week. I used a box of white cake mix and grated the zest of one lemon into the batter for the base. The frosting is swiss meringue butter cream again but with lemon curd.

Martha Stewart's Lemon Swiss Meringue Buttercream

Follow Instructions for Swiss Meringue Buttercream, omitting the vanilla extract and stirring in 3/4 cup Lemon Curd (page 390) with a rubber spatula at the end.

Lemon Curd
makes 2 cups

8 large egg yolks
finely grated zest of 2 lemons
1/2 cups plus 2 tablespoons freshly squeezed lemon juice
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees Fahrenheit on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain though a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.


This recipe made the perfect amount of curd to fill 24 cupcakes and flavour the frosting. I used a little too much lemon juice so my curd didn't set very firm but it still tasted great. I'm a firm believer that if you're going to go with a lemon flavoured dessert, go big on the lemon and this curd was nice and tart.

I used the same filling method as I did with these cupcakes. Once again, the filling made it a little messy to eat with just your hands so a fork may be in order.

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