Easter cupcakes with lemon curd (cupcakes de Pascua con lemon curd)

 Light, filled with silky lemon curd, these cupcakes can be a great addition to your Easter table.

Ingredients

1/2 cup (113 g)   unsalted butter

2/3 cup (130 g) sugar

3 eggs

1 teaspoon vanilla

1 large lemon (zest)

2 tbap lemon juice

1 1/2 cups all purpose flour sifted

1 1/2 baking poder

pinch of salt

 1/4 cup (60 ml) milk

2 tablespoon sour cream

(or greek yogurt)

Lemon curd filling

3 large eggs

1/3 cup (80 ml) fresh lemon juice

1 tbso  finely grated lemon zest

3/4 cup sugar

4 tablespoon butter room temperatura

You will also need

1 1/2 cup whipping cream

2 tablespoon sugar

1/tsp vanilla extract

chocolate eggs or marzipan

to garnish

(I used M&M Little eggs)

Method

Preheat oven to 180°c (350F) and line 12 uffins cups with paper liners.

Beat the butter and sugar until light and fluffy.

Add the eggs one at a time,beating well after

each addition. Beat in the vanilla extract, lemon juice and lemon zest. bowl

In a separate bowl whisk together the flour,baking poder and salt.

Whith the mixer on low speed alternately add the flour mixture sour cream (or yogurt) begining and ending with the flour.

Fill the muffin cups with batter. Bake for about 18-20 minutes

or until nicely browned and a toothpick inserted into a cupcake

comes out clean remove from oven and place on a wire rack to cool.

Once the cupcakes have cooled completely cut a deep hole in the center of each cupcake, using a melón baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.
Lemon curd :
In a stainless Steel bowl placed over a saucepan of simmering
wáter, whisk together the eggs, sugar and lemon juice until blended. Cook stirring constantly (to prevent it from curdling) until the mixture becomes thick. This will take approximately 20 minutes.
Remove from heat and inmediately pour through a fine strainer
to remove any lumps.Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool The lemon curd will continue to thicken as it cools.Cover inmediately with plastic wrap and refrigerate until cold.
Lemon curd can be made several says in advance.

 Whipped cream frosting
In a large mixing bowl place the whipping cream vanilla extract and sugar and stir to combine. Beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula or pipe it.
Decorate cupcakes with some chocolate eggs or flowers

Source : Honest cooking.com

print recipe here


EN ESPAÑOL
Cupcakes de Pascua con lemon curd

Ingredientes