These were another cupcakes (other than the Double Chocolate Cupcakes) that I baked last week. They were extra lemony because of the sweet and tart homemade lemon curd filling hidden inside. Adding filling to the center of cupcakes has always been a surprise. I love to peek at my friends and observe their reactions after their discovery. They were always amazed and would ask me how that was possible. The trick is actually very easy and I have provided two methods of filling the cupcakes below.
The cupcake was based on my Easy Vanilla Cupcakes recipe. I tweaked it by substituting sour cream for the plain yogurt and incorporating freshly squeezed lemon juice as well as grated zest into the batter. The Swiss meringue buttercream was flavored slightly with lemon zest and the leftover lemon curd filling. It is quite similar to my Triple Lemon Cupcakes recipe which is the older version, only that the cupcakes are now moister and that the buttercream is a lot more painless and faster to prepare.
Lemon Curd Cupcakes with Lemon Swiss Meringue Buttercream
For the Lemon Cupcakes
100 g cake and pastry flour
80 g all-purpose flour
90 g granulated sugar (I used organic cane sugar)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
90 g unsalted butter, softened
25 g grapeseed oil (or any light tasting oil)
120 g sour cream
2 large eggs
2 Tbsp (about 40 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
1/2 tsp vanilla bean paste or pure vanilla extract
1 Tbsp lemon juice
1 tsp grated lemon zest
For the Lemon Curd
4 Tbsp lemon juice
1/2 tsp grated lemon zest
70 – 100 g granulated sugar (adjust to taste)
55 g unsalted butter, softened and diced
3 large egg yolks
2 tsp cornstarch
1/8 teaspoon salt
For the Lemon Swiss Meringue Buttercream
100 g egg whites (from about 3 large eggs)
70 g granulated sugar
1/8 tsp salt
250 g unsalted butter, slightly softened and cubed
1/2 tsp grated lemon zest
Lemon curd, to taste
Notes: The eggs I use are about 50 g each without shells.
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 2湯匙 (約40克)
細砂糖 70至100克 (依口味調整)
無鹽牛油 (放軟及切丁) 55克
鹽 1/8 茶匙
蛋白 100克 (約三隻大蛋份量)
無鹽牛油 (少許放軟及切丁) 250克
For the Lemon Cupcakes 檸檬杯子蛋糕
Preheat oven to 325ºF/160ºC. Line cupcake pan with paper liners. Bring eggs and sour cream back to room temperature.
In a mixing bowl, sift together the flours, baking powder, baking soda, lemon zest, salt, and sugar and mix well. Add softened butter and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes sandy.
Beat in the eggs one at a time until combined, scraping down the sides as needed.
In a small bowl combine sour cream, syrup, lemon juice and vanilla. Add mixture in two additions and beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
Divide batter evenly among liners. Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 minutes in my oven. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 5 minutes. Transfer cupcakes to a wire rack to cool completely.
For the Lemon Curd 檸檬醬
Wash the lemons thoroughly and pat dry. Zest (avoid any of the white pith as it tastes bitter) and then juice it. In a small bowl, rub sugar and lemon zest with fingertips until fragrant. The zested sugar will be fluffy and turn pale yellow. Set aside.
In a small saucepan, whisk together the lemon juice, zested sugar, cornstarch, egg yolks and salt. Cook, with constant stirring, over low heat until thickened and the temperature reaches 175°F/ 80°C. Remove from heat. Strain mixture into a bowl.
While mixture is still warm, gradually stir in butter pieces until mixture is smooth and shiny. 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. Set aside to cool.
For the Lemon Swiss Meringue Buttercream 檸檬瑞士蛋白奶油霜
Before preparing the meringue, wipe the mixing bowl and the whisk attachment 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 bowl over a pot of simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 160°F/ 71°C in order to pasteurize the eggs (or until sugar has completely dissolved if pasteurized egg whites are used). Keep stirring while heating so the egg whites won’t be cooked.
With an electric mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is glossy and forms firm peak. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch. Set aside.
Place butter cubes in a separate mixing bowl and beat with the paddle attachment until fluffy. Add meringue into the bowl of whipped butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Keep beating with low speed until mixture is completely incorporated.
Beat in lemon curd and zest until incorporated.
To Assemble 裝組
Prepare a pastry bag with a Bismarck tip (I use Wilton’s #230 tip) then fill bag with lemon curd filling. Poke tip about halfway into the cupcake and squeeze filling into the center. Pull the tip straight up slowly as you squeeze. When you feel the cupcake expanding, stop squeezing and pull the tip out. Alternatively, use a cupcake corer or a paring knife to cut out a small piece of cake from the top of the cupcake. Fill cavity with two teaspoons of lemon curd then smooth the top. Repeat until all cupcakes are filled.
Prepare another pastry bag with a large star piping tip then fill bag with buttercream. Pipe a rosette on top of each cupcake. Cupcakes may be refrigerated but should be served at room temperature.
The inside is filled with lemon curd.
These were my creation over the weekend. I added some tea set fondant decorations on top of some cupcakes.
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