Lemons are in season! These big and juicy lemons are simply perfect for desserts. I’ve used my homemade lemon curd for some lemon curd mousse before. This time I incorporated it to my Swiss meringue buttercream. The lemon cupcakes were filled with homemade lemon curd and then topped with a swirl of silky lemon Swiss meringue buttercream. These sweet and tart treats are perfect for the summer.
Updated Jan 18, 2017:
I have come up with a newer version of this lemon cupcake. The cupcake is more moist and the buttercream is prepared in an even simpler way, please refer to my post Lemon Curd Cupcakes with Lemon Swiss Meringue Buttercream.
Triple Lemon Cupcakes
Makes 12 cupcakes
For the Lemon Cupcakes
105 g cake and pastry flour
75 g all-purpose flour
80 g granulated sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened, cut into small cubes
2 eggs, large
120 g plain yogurt
1/2 tsp vanilla bean paste or pure vanilla extract
1 Tbsp fresh lemon juice
1 tsp lemon zest
For the Lemon Curd
4 Tbsp fresh lemon juice
1/2 tsp lemon zest
70 g granulated sugar
55 g unsalted butter, softened, cut into pieces
3 large egg yolks
1 tsp cornstarch
1/8 teaspoon salt
For the Lemon Swiss Meringue Buttercream
90 g egg whites (from about 3 large eggs )
45 g granulated sugar
1/8 tsp salt
135 g unsalted butter, slightly softened, cubed
Lemon curd, to taste (I fill my cupcakes with lemon curd first, then flavor my buttercream with the rest of the lemon curd)
Notes: The eggs I use are about 50 g each without shells.
無鹽牛油 (室溫及切丁) 115克
無鹽牛油 (室溫及切丁) 55克
大蛋蛋黃 3 隻
粟粉 1 茶匙
鹽 1/8 茶匙
蛋白 90克 (約三隻大蛋份量)
無鹽牛油 (少許回溫及切丁) 135克
檸檬醬 適量 (EC先用檸檬醬注入杯子蛋糕中，再將餘下的檸檬醬加入奶油霜內)
For the Lemon Cupcakes 檸檬杯子蛋糕
Preheat oven to 350ºF/180ºC. Line standard cupcake pan with paper liners. Bring eggs and yogurt back to room temperature.
In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
Combine and sift all dry ingredients in a mixing bowl. Add butter cubes all at once. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until mixture resembles wet sand or bread crumbs.
Add eggs, yogurt, lemon juice and vanilla bean paste. Stir on low speed until smooth and well combined.
Divide batter evenly among liners. Bake until a toothpick inserted into the center of cupcake comes out clean, about 15 minutes in my oven.. Adjust time and oven temperature accordingly for your own oven. Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
For the Lemon Curd 檸檬醬
Wash, pat dry, zest and juice the lemons. Avoid zesting any of the white pith as it tastes bitter.
In a small bowl, rub sugar and lemon zest with your fingertips until fragrant. In a small saucepan, whisk together the lemon juice, zested sugar, cornstarch, egg yolks and salt. Cook over low heat until thickened and the temperature reaches 175°F/ 80°C, stirring constantly. Remove from heat and gradually add butter pieces. Mix until butter melts.
Place a strainer over a large bowl then press the lemon curd through the strainer. Cover bowl with plastic wrap by pushing the wrap down to touch the top of the curd to prevent a skin from forming on it while cooling. Store in fridge if not used immediately. Bring lemon curd back to room temperature before using.
For the Lemon Swiss Meringue Buttercream 檸檬瑞士蛋白奶油霜
Wipe the mixing bowl and beater with paper towel and vinegar or lemon juice to remove any traces of grease. Add egg whites, sugar and salt to the mixing bowl. Set the bowl over a pot of simmering water and whisk constantly until the temperature on a candy thermometer reaches 160°F/ 71°C (or sugar has completely dissolved if pasteurized egg whites are used).
With a hand mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is thick, glossy, and at least doubled in size. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch.
Switch to the paddle attachment if using a stand mixer. Gradually add butter cubes into meringue and beat until mixture is thick and smooth. The mixture will look soupy at first, but will come together if you beat it long enough after the emulsification process is completed. Add lemon curd and beat until smooth and incorporated. Beat with lowest speed for five more minutes to eliminate any air bubbles.
轉用攪拌器配件，邊攪拌邊將牛油慢慢加入，拌至奶油霜變得幼滑、稠身及有光澤 (奶油霜初時會呈溶化雪糕狀，此乃正常，當乳化過程完成後, 奶油霜便會成形)，加入檸檬醬完全拌勻至光滑，再轉用最慢速攪拌五分鐘將空氣排出。
To Assemble 組合
Use a cupcake corer or a paring knife to cut a small piece of cake from the top of each cupcake.. Fill each cavity with about half tablespoon of lemon curd then smooth the top. Place buttercream in a piping bag fitted with an open star tip (I used Wilton 1M tip) and pipe a swirl on top of each cupcake.
I divided the buttercream and colored half of it with yellow food color (I used Americolor Soft Gel in egg yellow). For how to prepare a no-mess dual tone piping bag, see here.
EC將奶油霜分半，其中一份加了少許黃色食用色膏(Americolor 的 egg yellow)，做法可參考零清洗雙色唧袋法。
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