Lemon Cream Cupcakes

Shut The Front Door!

Nearly everyone who tried these cupcakes exclaimed they were wonderful. Almost everyone had no idea that there was a filling inside of the cupcakes. Most people thought that the filling was some type of yogurt. When I told them it was Raspberry Curd they were slightly surprised.

The reason for the cupcakes was two fold. The first reason was a birthday potluck for two co-workers. Stupid me, I volunteered to bake cupcakes while Southern California is going through a heat wave of over 100 degree weather. This meant that I could not realistically begin baking until nearly 9 pm, as I needed to give the air conditioner time to kick in and cool the house. I was not done with the baking and curd preparation until nearly midnight.

I then woke up the following morning at 4 am and proceeded to prepare the buttercream and assemble the cupcakes. Needless to say I was dead tired at the end of work yesterday and literally fell asleep at 7 pm and did not wake up for 11 hours.

These cupcakes are great and I will certainly add them to the rotation of cupcakes I prepare on a regular basis. They are perfect in the summer when raspberries are in season, but they also would work great for special occasions as well.

Recipe Sources:

Lemon Cream Cupcakes adapted recipe
Raspberry Curd
Lemon Buttercream Frosting

Cupcakes

Ingredients:
1 cup butter (softened)
2 cups sugar
3 eggs
2 tsps lemon peel (grated)
1 tsp vanilla extract
3 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups sour cream

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove to wire racks to cool completely.

Curd

Ingredients:
6 tbsp organic unsalted butter, at room temperature
10 oz bag frozen organic raspberries (thawed) – or fresh if you can find them!
4 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt

Directions:

1. Make sure the raspberries have thawed completely. Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds. I ended up with about 1 cup of organic raspberry juice.
2. Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined.
3. Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.
4. Set the burner temperature to low, and melt the butter.
5. Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.
6. Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Once the curd has cooled, fill your desired containers and cool.

Frosting

Ingredients:
½ cup solid vegetable shortening
½ cup butter softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups (approx. 1 lb.) confectioner’s sugar sifted
Additional lemon juice or milk (optional)

Directions:

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Assembly

1. Taking the full cooled cupcakes, cut out the top of the cupcakes. You can use a paring knife if necessary, but I used a cupcake corer purchased at a cake supply store.

2. Using a piping bag with a small circle tip, fill the bag with the raspberry curd. Pipe the raspberry curd into the top of the cupcake filling the area that was voided when you cut out the top of the cupcake.

3. Using a piping bag with a large star tip, fill the bag with the buttercream frosting. Pipe the frosting in a circular motion starting at the outer edge of the cupcake and work your way into the middle. You should end up with a small cone of frosting covering the area where the curd is at.

4. Apply a single raspberry to the top of the frosting for garnish.

Pictures from the birthday girl:

Cupcakes in their container –

Cupcake –

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6 Comments

Filed under Baking, Dessert

6 responses to “Lemon Cream Cupcakes

  1. Gorgeous cupcakes! You have lucky co-workers 🙂

  2. Loved your creation , so lovely! =)

  3. Pingback: Lemon Cream Cupcakes « The Best Cupcake Recipes

  4. Hi,

    I’m hosting a monthly linky party and I would love you to join. Check it out on

    http://meandmysweets.blogspot.se/2012/08/my-sweet-party-august-childhood.html

    Cheers!

  5. Pingback: … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate

  6. Pingback: The Winner of The A Lot On Plate's Bake-off Is... | A Lot On Your Plate

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