Uptown Cupcakes

Lemon Curd Vanilla Cupcakes

Lemon Curd Ingredients:

1 cup freshly squeezed lemon juice

Microplaned zest from 2-3 lemons

1 1/3 cups of sugar (or a bit less if you like it more tart like I do!)

4 extra large eggs, beaten

1 3/4 sticks sweet butter

Method:

1. In a sauce pan, add the lemon juice, sugar, eggs and 1/2 the lemon zest. Start warming and add the butter. You want to stir it with a wooden spoon constantly and gently over low heat until the butter melts. Switch to a whisk and whisk. Patience will be rewarded if you take time and keep whisking constantly until it thickens to a nice consistency. It takes me about 10-15 minutes.

2. When it is ready, take it off the heat and whisk in the remaining lemon zest. Cool and put plastic wrap close to the curd and refrigerate until ready to use.

Vanilla Cupcake Ingredients:

1 1/2 cups flour

1/4 cup cornstarch

3/4 cup sugar

1/4 teaspoon salt

2 teaspoons baking powder

1 stick (1/2 cup) sweet butter

2 extra large eggs

1 tablespoon plus 1 teaspoon vanilla extract

1 1/4 milk

Method:

Preheat oven to 350 degrees. Butter muffin tins or place cupcake papers in muffin tins. This makes appx. 12 cupcakes.

1. Sift together the flour and cornstarch into a bowl.

2. Beat together the butter and eggs until light and fluffy. Add in the vanilla, salt and baking powder and beat for at least 5 minutes until the mixture is quite smooth.

3. Add 1/2 the flour to the egg mixture and beat. Add 1/2 the milk, and beat. Add the remaining flour and beat. Add the remaining milk, and beat until the mixture looks combined.

4. Carefully spoon batter into the muffin tins or cupcake papers and bake for about 25 minutes, or until a cake tester comes out clean. Take out of the oven and cool until ready to fill with the lemon curd.

Vanilla Lemon Buttercream Frosting:

Ingredients:

1 1/4 stick of sweet butter, room temperature (soft)

2 1/4 cups confectioners' sugar

1 tablespoon vanilla extract

1 tablespoons milk

freshly grated/microplaned zest from 2 lemons

Method:

1. Beat the butter till light and fluffy then gradually add in the confectioners' sugar and slowly, tablespoon by tablespoon, add in the milk and vanilla extract as you beat. Adjust the texture of the frosting by adding more confectioners' sugar or more milk until just right. Whisk in gently the fresh lemon zest.

Putting the cupcakes together:

 1. Gently scoop out a center portion of each cupcake. Reserve a top piece to put back on over the inserted lemon curd to "hide" it. 

2. Gently spoon in lemon curd into the center of each cupcake, then top with the reserved little piece of cake to "hide" the curd and make the cupcake look whole.

3. Frost the top of the cupcakes and place a final small dollop of lemon curd on top.


Chocolate Cupcakes Recipe

Preheat oven to 350 degrees. Butter muffin tins or place cupcake papers in muffin tins.

Ingredients:

2 cups flour

1 3/4 cups sugar

2 tablespoons cornstarch

1 cup best cocoa powder, unsweetened

3 teaspoons espresso powder (optional)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 extra large eggs

3 teaspoons vanilla extract

3/4 cups vegetable oil

1 1/4 cups water 

Method:

1. Sift together the dry ingredients in a bowl.

2. Add the oil, eggs, and vanilla and beat until it is smooth. Very slowly add in the water, beat until smooth. 

3. Pour the batter into the muffin tins or papers and bake for about 30-35 minutes or until a toothpick comes out clean. Cool the cupcakes.

Amaretto Liqueur Frosting/Filling Ingredients: 

1 1/4 stick of sweet butter, room temperature (soft)

2 1/4 cups confectioners' sugar

1/4 tablespoon vanilla extract

1 tablespoon almond extract

1 tablespoons Amaretto Liqueur

Method:

1. Beat butter and confectioners' sugar until smooth and fluffy. Slowly add in the liquid ingredients. Adjust by adding more sugar or more liqueur to achieve the consistency you would like. 

2. Use frosting for making a "surprise" filling inside the chocolate cupcakes, and for frosting the chocolate cupcakes. If you wish, pour more Amaretto Liqueur over the cakes themselves before frosting to soak a bit like a Baba au Rum, just not as much and not as wet!

Chocolate Frosting Ingredients:

1 1/4 stick of sweet butter, room temperature (soft)

2  cups confectioners' sugar

1 cup best unsweetened cocoa

1 tablespoon espresso powder (optional)

1/4 tablespoon vanilla extract

1/8 tablespoon almond extract

1-2 tablespoons milk

Method:

1. Beat butter, confectioners' sugar, cocoa and espresso powder until smooth and fluffy. Slowly add in the liquid ingredients. Adjust by adding more sugar or more milk to achieve the consistency you would like. Frost the cupcakes! Lick the bowl!

 

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