Lemon Cupcakes with Lemon Curd Filling and Cream Cheese Frosting

I Love Lemon.

Sharing a recipe that incorporates lemon in the recipe.

This is no ordinary cupcake because it has a lemon curd filling.

I love the tartness and the sweetness altogether.


Cupcake 


1 cup all-purpose flour, sifted
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs, separated
2 teaspoons vanilla
1 cup fresh milk

Pre-heat oven to 375 degrees Fahrenheit.

Line muffin pans with paper cups.


Combine the 2 flours, baking powder and salt. Set aside.
With a wire whisk attachment of mixer, beat butter and sugar until fluffy. Add egg yolks one at a time, pour in the vanilla. At low speed, alternately add the flour mixture with the milk (beginning and ending withe the flour mixture).
In another bowl, beat egg whites until stiff and shiny. Gently fold into the batter. Scoop into muffin pans and bake for 20 to 30 minutes or until center of cupcake springs back when touched.  Makes 30 cupcakes.



Lemon Curd

4 large egg yolks
finely grated zest of 1 lemon

1/4 cup plus 1 tablespoon freshly squeezed lemon juice (about 1 1/2 lemons)

1/2 cup sugar

pinch of salt

1/4 cup plus 1 tablespoon  (5 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 on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through 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.

Make a cavity in the center of the cupcake.

Fill the cavity with the Lemon Curd.










Cream Cheese Frosting

1/2 cup butter

6 ounces cream cheese, softened

4 cups sifted powdered sugar

1 teaspoon vanilla

Beat butter and sugar for 5 minutes.  Gradually add the powdered sugar. Add vanilla.

Beat until creamy. Frost the cupcakes.

Choc Nut Cake

This chocolate cake is honor of the local candy that I grew up with...CHOC NUT...

when imported chocolates were a rare item or even maybe non-existent.

But of course today,  with the influx of imported chocolates from all over the globe
CHOC NUT has taken a back seat. And even unknown to the younger generations.

But it is still available, though in our local supermarkets or in the USA in the Filipino stores.

Cake

2 c Flour

2 c Sugar

1/2 c Shortening

3/4 c Water

3/4 c Buttermilk

1 ts Baking soda

1 ts Salt

1 ts Vanilla

1/2 ts Baking powder

2 Eggs

4 oz Unsweetened chocolate, melted and cooled

Heat oven to 350 degrees F.

Line with parchment paper 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans or several

small round pans. Set aside.

Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat

on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick

comes out clean. Cool for 5 minnutes; remove from pans. Transfer to cake racks.

Cool completely. Frost.

** I used small cake pans...

 

Fudge Frosting

2 c sugar

1/2 c shortening

3 oz unsweetened chocolate

2/3 c milk

1/2 t salt

2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.

This can be plated two ways as illustrated below.