Amazing Lemon Cupcakes
My friend Rachel was back over today for some baking and we made some amazing cupcakes for a baby shower.
These are filled with homemade lemon curd and frosted with a lemon swiss meringue frosting.
First things first, we made the lemon curd. Separate four yolks from four whites and stash the whites in the fridge to use with the frosting later. Add two whole eggs to the four yolks in the top of a double broiler.
Rachel zested 3 large lemons. And we squeezed the lemons for fresh lemon juice.
Then, whisk 2/3 cups of the juice with the four egg yolks, two whole eggs, 1 cup sugar and 1 tsp cornstarch. Stir well. Add four tablespoons of butter cut into 1 tablespoon pieces. Add all of that to a double broiler. Turn to medium high heat and whisk constantly until the curd has thickened and all of the butter has melted. About 10 minutes. The curd is done when it coats the back of the spoon. Add the lemon zest. Pour into a bowl, add a lid and chill. Lemon curd can keep for several weeks in the fridge.
Next, make the cupcakes. In your mixer, whip 1 1/2 cups room temperature butter with 2 cups of sugar until pale and fluffy.
Add 4 eggs, one at a time, beating slightly after each addition. Add 1/2 cup lemon juice and 1 tsp lemon zest. Combine 2 3/4 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.
Combine dry ingredients into wet ingredients, alternating with 1 1/2 cups buttermilk.
Fill your cupcake liners 1/2 - 2/3 full.
Bake at 350 for anywhere from 12 - 25 minutes depending on your oven until a toothpick inserted in the center comes out clean.
Printable Recipe - Lemon Swiss Meringue Buttercream Frosting
First, get a clean and dry mixer bowl. Add 7 egg whites, 1 1/4 cups sugar, and a pinch of salt. Make sure there is no yolk at all in your whites and no oil or butter on the sides of your mixer bowl. It must be clean and dry. If any fat is in with the egg whites, they won't whisk up to meringue. Whisk together until liquid. Simmer over a pot of hot water, whisking constantly, scraping down the sides until a candy thermometer reads 160 degrees F.
Remove from hot water and move to mixer with whisk attachment. Whisk on medium high until thick and glossy. Make sure the bottom of the bowl feels cool. This needs to be cool to incorporate the butter without it melting.
Switch mixer attachment to the paddle. Next, add 4 sticks (2 cups) room temperature butter, 1 TB at a time, blending after every tablespoon until it is fully incorporated. If the frosting starts to look curdled, do not despair. I once threw it out thinking it was ruined. Now, I've learned to keep mixing it because it always comes together.
After the frosting looks creamy and thick, add 1 tsp vanilla and 1/2 cup lemon curd, one spoonful at a time. Add food coloring if desired and continue mixing.
I prefer to fill the cupcakes with the remaining curd by just cutting a little circle in the middle and putting a dab of curd in before adding the frosting. If you don't want to make curd, use store bought.
You can also sprinkle some lemon zest on the top or add a lemon candy or freeze dried lemon slice (I buy mine at Trader Joe's).
All together, these three components make the perfectly filled and frosted lemon cupcake.
