Lemon Curd Cupcakes

Name: Lemon Curd Cupcakes
Ingredients: 2 3/4 cups flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup softened butter; 2 cups sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 lemons zest; 1 cup butter milk; 2 tablespoons lemon juice; 4 lemons untreated; 1 tablespoon cornstarch; 3/4 cup sugar fine; 3 eggs; 7/8 cup sugar; 4 3/16 tablespoons water; 3 large egg whites; 1 tablespoon glucose powdered

18 ingredients

27 steps

Ingredients

2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup softened butter
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 lemons zest
1 cup butter milk
2 tablespoons lemon juice
4 lemons untreated
1 tablespoon cornstarch
3/4 cup sugar fine
3 eggs
7/8 cup sugar
4 3/16 tablespoons water
3 large egg whites
1 tablespoon glucose powdered

Directions

1

Preheat oven to 350F.
2

In a bowl, mix the flour, baking powder, and salt.
3

In another bowl, add the butter and sugar and beat until pale. Add the eggs one at a time, then the vanilla extract and lemon zest.
4

Gradually, add the flour mixture and mix to a smooth batter.
5

Add the buttermilk and lemon juice and mix.
6

Pour the batter into muffin pans.
7

Bake for 20 to 25 minutes depending on the size of the pans. Remove from the pans and cool on a wire rack.
8

Lemon Curd Preparation:
9

Wash the lemons, then zest and juice them.
10

In a saucepan, add the lemon juice and zest.
11

Add the cornstarch and the sugar.
12

Gently whisk the mixture on low heat.
13

In a bowl, beat the eggs.
14

Remove the lemon mixture from heat and gradually add the beaten eggs.
15

Keep mixing this preparation without stopping, preferably with a whisk so that the bottom does not stick.
16

Put the pan back on the stove on low heat and keep stirring until thickened, about 5 minutes.
17

Remove from heat and pour directly into a bowl to cool.
18

With a teaspoon, drop a little lemon curd on top of the cold cupcakes.
19

Egg White Frosting Preparation:
20

In a saucepan, add 165 grams of sugar and water.
21

Bring the syrup to a boil, stirring occasionally. Bring the temperature up to 450F.
22

Meanwhile beat egg whites until stiff.
23

When peaks form, add 1 tablespoon of glucose. Keep whipping and lower the mixer speed to pour the boiling syrup in the whites eggs. Simply lower the speed but do not stop the mixer.
24

Gradually, increase the speed until the mixture is completely cool, about 10 minutes.
25

When the mixture is cold, place it in a piping bag with a fluted tip.
26

Carefully, squeeze out a small amount of frosting on each cupcake on top of the lemon curd.
27

Sprinkle with confectioner's sugar and toast quickly with a torch.