Wednesday, April 27, 2011

Lemon Curd-Filled Cupcakes with Raspberry Buttercream

For Easter, I didn't have to make a big meal, my only responsibility was to make dessert for my Aunt's house.  I know how much my Mom loves lemon so she was my inspiration for this recipe.  I made the lemon curd a couple days in advance.  For the icing I decided on a raspberry.  I could not find a recipe that seemed acceptable so I guessed!  It turned out pretty well and the flavors were GREAT together!

What you Need:
  • Favorite yellow cake (and prepare according to directions)
  • homemade lemon curd (see recipe) or store bought
  • 1 stick of butter
  • 1/4 c raspberry preserves (seedless)
  • 1 tsp vanilla
  • 1 tsp raspberry extract
  • 3 c powder sugar
  • 2 tbs heavy whipping cream

Prepare the cupcakes as directed, bake and cool completely.

When cooled, using a knife, apple corer or an icing tip, scoop out some of the center of the cupcake.

You want to create a good well to put the lemon curd into.

Using a baggie or a pastry bag, scoop the lemon curd in and snip the corner off.  Don't make the opening too big in the baggie.

Pipe into each individual cupcake. 

If it is a little bit out of the well, it is okay.  You are going to cover it with icing anyway.

Now it is time to start the icing!  In the mixing bowl, add in softened butter, the vanilla extract and the raspberry extract. 

Cream until fluffy.

Add in the raspberry preserves and mix well.  The preserves turn it to a really pretty color!

Slowly add in your sugar.  Let it incorporate fully between each cup.

Scrape the sides of the bowl and add in the cream.  Beat on high for about 4 minutes.

You are ready to decorate the cupcakes!  Using a piping bag or a knife, spread generous portions of icing on to each cupcake.

If you are going to do HUGE blobs like I did, you might want to make a batch and a half of icing.  I ran out with about 8 cupcakes to go...booo!

  It is a really nice pop of sunshine when you bite into the lemon curd.  It is a very good cupcake for spring or Easter.

You can find suitable cupcake liners that fit any occasion.  I found these adorable little chicky cupcake liners at Target, but they have a very limited selection.  The largest selection I have ever seen is at Michael's craft store.

My family really enjoyed them.  

Most importantly my muse for this recipe, my Mom, really liked them!  My dorkous brother liked them too.

My Mom did tell me that when she took the leftovers into work, some of her co-workers said they were too sweet.  Others thought they were great and asked my Mom for more!  The next day, my Mom took the cupcakes without the icing in (that were just curd filled) and they LOVED them!  You know your sweet tooth better than me, so you make the call!

1 comment:

  1. Thanks for the pics and tips--very helpful, esp the icing tip as corer.