Lemon Curd Cupcakes
Ingredients
3 tablespoons sugar
1 1/2 teaspoons sugar
3 tablespoons lemon juice
4 1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
Batter
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
Frosting
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
2-4 tablespoons milk
yellow food coloring (optional)
For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.
Pairs Well With
Notes
"Homemade lemon curd flavors these tender cupcakes." Submitted to Taste of Home by Kerry Barnett-Amundson. It won 2nd place in a cupcake contest.
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