Vanilla cupcakes with lemon curd cream are a delightful treat that combines the sweet and tangy flavors of vanilla and lemon in a perfect harmony. This article will guide you through the process of making these delicious cupcakes step by step.
Ingredients
- Lemon curd:
- 80g butter
- 2 egg yolks
- 2 eggs
- 150g sugar
- Juice and zest from 3 lemons
- Cupcakes:
- 130g soft unsalted butter
- 125g self-raising flour
- 100g caster sugar
- 25g brown sugar
- ¼ tsp bicarbonate soda
- ¼ tsp salt
- 2 eggs
- 2 tbsp yoghurt
- 1 tsp vanilla extract
- Buttercream:
- 250g unsalted butter
- ½ can condensed milk
- 2-3 tbsp lemon curd
Recipe
Lemon Curd:
- Fill a pot with 1-2 inches of water and place it on high heat.
- Once the water begins to boil, reduce the heat to low to maintain a simmer.
- In a heatproof bowl, whisk together egg yolks and sugar.
- Add lemon juice and zest to the egg mixture.
- Stir until the sugar dissolves, then add the butter.
- Continuously whisk the mixture over low heat for about 10 minutes until thickened like custard.
- Pour the curd through a sieve into a jug to remove the zest, then transfer it into jars.
- Store the lemon curd in the fridge for up to 7 days.
Cupcakes:
- Preheat the oven to 170°C.
- In a mixing bowl, combine all cupcake ingredients except yogurt.
- Stir until well combined, then add yogurt and stir quickly.
- Transfer the batter into 12 cupcake cases.
- Bake in the preheated oven for 20-22 minutes.
- Allow the cupcakes to cool completely.
Buttercream:
- Beat the unsalted butter in a large bowl until it becomes lighter in color.
- Gradually add condensed milk while continuing to beat until smooth.
- Add lemon curd and beat until smooth.
Assembly
Once the cupcakes are cooled, use a piping bag to fill them with lemon curd cream. Top each cupcake with a swirl of buttercream.
Tips for Success
- Ensure all ingredients are at room temperature before beginning.
- Use fresh lemon juice and zest for the best flavor.
- Do not overmix the cupcake batter to avoid dense cupcakes.
- Allow the cupcakes to cool completely before frosting to prevent melting.
Variations
- Add fresh berries on top of the cupcakes for extra flavor and color.
- Experiment with different flavored curds such as lime or orange.
Health Considerations
- For a healthier option, use low-fat yogurt and reduce the amount of sugar in the recipe.
Storage
Store cupcakes with lemon curd cream in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
FAQs
- Can I use store-bought lemon curd instead of making it from scratch?
- Yes, you can substitute homemade lemon curd with store-bought if you’re short on time.
- Can I freeze the cupcakes with lemon curd cream?
- It’s not recommended to freeze cupcakes with lemon curd cream as the texture may change upon thawing.
- Can I use margarine instead of butter for the buttercream?
- While you can use margarine, the flavor and texture may differ slightly from using butter.
- How can I prevent the buttercream from becoming too runny?
- Ensure the butter is at room temperature and gradually add the condensed milk while beating to achieve the desired consistency.
- Can I omit the lemon curd from the buttercream?
- Yes, you can omit the lemon curd if you prefer a plain buttercream flavor.
Conclusion
Vanilla cupcakes with lemon curd cream are a delightful dessert option for any occasion. With a balance of sweet and tangy flavors, these cupcakes are sure to impress your friends and family. Experiment with different variations to create your own unique twist on this classic recipe.
