Lemon Curd Cupcakes. Walk Off The Earth (have strolled into the kitchen).

Because you cannot live on cupcakes alone, how about some toys? I’m thinking I need an inflatable church.

These are very elegant cupcakes. The tang of the lemon curd makes them irresistible. They were a family favorite.

Lemon Curd Cupcakes

Ingredients for lemon curd:

3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel

Ingredients for batter:

3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk

Ingredients for icing: (Note: you will want to triple this if you want to pipe on the icing, otherwise you will have only enough to put a thin layer on.)

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners’ sugar
2 to 4 tablespoons milk
Edible flowers, yellow sanding sugar or additional grated lemon peel, optional

Directions:

1. For lemon curd: In a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

2. For batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

3. Fill paper-lined muffin cups three-fourths full. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

4. Cut a small hole in the corner of a plastic bag or use a pastry bag; insert a round pastry tip. Fill bag with lemon curd. Insert tip into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

5. For icing: In a small bowl, combine the butter, vanilla, salt, confectioners’ sugar and enough milk to achieve frosting consistency. Frost cupcakes as desired. Garnish with flowers or lemon peel if desired.

Yield: 1 dozen. (Recipe doubles easily)

Recipe from Taste Of Home Magazine