…ready for something with a tang
Lemon Raspberry Cupcakes with Tangy Lemon Curd Filling
Raspberry Buttercream Frosting:
For Lemon Curd:
In a 3 litre non-reactive saucepan, heat the lemon juice and butter over medium-high heat until just under a boil.
In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined.
Gradually whisk the hot lemon juice mixture into the sugar and eggs.
Return the mixture to the saucepan and set over medium heat.
Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes.
Draw your finger along the back of the spoon.
When the curd is done, it should hold the trail.
Remove the curd from the heat and strain it through a fine sieve into a bowl.
Whisk in the vanilla and salt.
Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using.
Can be made 5 days ahead of time, keep refrigerated.
For Lemon Cupcakes:
Preheat oven to 180° C. / 350° F. and line 2 cupcakes pans with 24 cupcake liners.
Sift flour, baking powder, baking soda, and salt in bowl and set aside.
In mixer with a whip attachment, beat eggs and sugar on medium speed until thickened and lightened to a cream colour, about 2 minutes, scraping bowl as needed.
On low speed mix in oil, vanilla, lemon juice and lemon zest until blended.
Gradually add in flour mixture until incorporated and batter is smooth.
Spoon into prepared cups and bake 18 to 23 minutes until a toothpick inserted in centre comes out clean.
Let the pan cool on a wire rack for 10 minutes then remove from pan.
Cool completely before frosting.
For Raspberry Buttercream Frosting:
Heat raspberries in a small saucepan over medium heat, stirring occasionally, until berries are broken down.
Pour into a blender and puree until smooth.
Strain raspberry puree through a fine mesh strainer to remove the seeds.
Return puree to the saucepan and simmer over low heat until reduced by about half, 5 to 10 minutes, should end up with 1/2 cup of raspberry puree.
Let sit at room temperature for about an hour and then chill in refrigerator 1 to 2 hours until cool and thick.
Can be made 1 or 2 days ahead of time.
In a stand mixer with a whip attachment, whip the butter and 2 cups of icing sugar until combined.
Add the raspberry mixture and mix to combine.
Gradually add the remaining 2+1/2 cups of icing sugar, scraping the bottom and sides of the bowl as needed to thoroughly incorporate all ingredients.
Add the cream and whip for 1 or 2 minutes until light and fluffy.
Cut small cones out of the top of each cupcake.
Spoon about 1 teaspoon of lemon curd in each.
Spread or pipe raspberry frosting onto cupcakes.
If not served immediately, store in the refrigerator.
Cupcakes should be taken out 1 or 2 hours before serving to allow them to come to room temperature.