cupcakes

Triple Lemon Cupcakes

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.

最近的檸檬又大又靚,用來做甜品就最好了!EC之前用自製檸檬醬做過檸檬慕絲杯,今次則做了檸檬杯子蛋糕,杯子蛋糕內加了檸檬醬,上面配上檸檬瑞士蛋白奶油霜,酸中帶甜十分醒胃。

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I have come up with a newer version of this lemon cupcake.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.

2017/01/18 更新 
EC改良了食譜,新配方杯子蛋糕更濕潤,奶油霜製法更簡化!詳情請到檸檬杯子蛋糕配檸檬瑞士蛋白奶油霜


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Triple Lemon Cupcakes
檸檬杯子蛋糕

Makes 12 cupcakes
可做12個杯子蛋糕

Ingredients

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.

材料

檸檬杯子蛋糕
低筋麵粉 105克
中筋麵粉 75克
細砂糖 80克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
無鹽牛油 (室溫及切丁) 115克
大蛋 2個
原味乳酪 120克
雲尼拿醬或純雲尼拿香油 1/2茶匙
檸檬汁 1湯匙
檸檬皮茸 1茶匙

檸檬醬
新鮮檸檬汁 4湯匙
檸檬皮茸 1/2茶匙
細砂糖 70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

檸檬瑞士蛋白奶油霜
蛋白 90克 (約三隻大蛋份量)
細砂糖 45克
鹽 1/8茶匙
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)

註:EC用的大蛋每隻淨重約50克

Directions 做法

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.
焗爐預熱350ºF/180ºC,杯子蛋糕模內放紙模,雞蛋及乳酪從雪櫃取出置室温備用。

In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
把檸檬皮蓉及糖放小碗中,用指頭捽至發香,備用。

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.
所有乾性材料混合過篩放入鋼盆中,加入牛油丁,用電動打蛋器或坐枱式攪拌器(使用攪拌器配件)以慢速攪拌至材料成濕沙或麵包糠狀。

Add eggs, yogurt, lemon juice and vanilla bean paste. Stir on low speed until smooth and well combined.
加入蛋、乳酪、檸檬汁及雲尼拿醬,用低速攪拌至順滑。

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.
將麵糊平均分配到紙模中,放入焗爐焗至竹籤插入蛋糕中央取出不沾麵糊,EC家中焗爐約需15分鐘,請自行調節焗爐火力及時間,出爐五分鐘後將杯子蛋糕取出移到鐵架上完全放凉。

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.
檸檬洗淨後抹乾, 刨下檸檬皮茸後切半搾汁(不要刨到白色部份否則會苦)。

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.
檸檬皮茸及糖放小碗中,用指頭捽至發香,將檸檬汁、檸檬糖、粟粉、蛋黃和鹽放入小鍋中攪拌均勻後開小火一邊加熱,一邊攪拌直至混合物變得稠身,溫度達175°F/ 80°C後便可以離火,逐少加入牛油攪拌至牛油融化。

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.
將篩子放在大碗上,倒入檸檬醬過篩後用保鮮紙貼着檸檬醬的表面封好(可防止檸檬醬放涼後表面結皮),若不立即便用可放入雪櫃冷藏保存,使用前預先從雪櫃取出回溫。

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).
將打蛋器配件及鋼盆先用抹手紙沾點白醋或檸檬汁抹一次去除殘餘油污,鋼盆內放進蛋白、糖和鹽,小鍋放熱水,將鋼盆放在小鍋上,開小火隔水用蒸氣將蛋白加熱至160°F/ 71°C(用消毒蛋白只需加熱至糖溶),要常常攪拌以免煮熟蛋白。

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.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白打發成硬身和有光澤的蛋白霜,體積至少大兩倍,若鋼盆仍有餘熱可用底速繼續打發至鋼盆温度冷却。

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.
用杯子蛋糕挖孔器或小刀在杯子蛋糕頂部切一小洞,將約半湯匙檸檬醬填滿洞中,抹平表面,將奶油霜放入已配上星形花咀的唧袋中(EC用Wilton的1M花咀),在杯子蛋糕表面唧花即成。

 

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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Lemon cupcake recipe inspired by Allrecipes and Billy’s Vanilla Vanilla Cupcakes.
Lemon curd recipe adapted from The Kitchn.

If you want to republish this recipe, please link back to this post.
版權所有, 如需引用, 請註明出處

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