Feeding the Funky Bunch: Lemon Curd Cupcakes

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Today is my Mum’s birthday, and the perfect opportunity to whip up these delicious lemon curd cupcakes as a treat for her (and us!). Inspired by the most divine lemon curd cupcake that I had at Mrs S Cafe. You need to make the lemon curd well ahead of time leaving at least 6 hours for it to cool and thicken. Additionally the lemon cupcakes need a few hours to cool before adding the curd.

Lemon Curd Cupcakes

Lemon Diva Cupcakes (Recipe by Julie Goodwin)

Ingredients

  • 100g butter
  • 165g caster sugar
  • 1 tsp vanilla essence
  • Lemon peel from 3 lemons
  • 2 eggs
  • 200g self-raising flour
  • 125ml (110g) milk

Thermomix Method

  1. Pre heat oven to 180C (160C fan-forced)
  2. Place peel of 3 lemons in TMX
  3. Blitz 20 sec, Sp 10
  4. Add raw sugar and blitz 3 sec, Sp 9
  5. Add butter and vanilla, and mix 20 sec, Sp 4
  6. Add 2 eggs and mix 10 sec, Sp 4
  7. Alternately add flour and milk in 2 batches (add 100g flour, mix 6 sec, Sp 3 then add 55g milk, mix 6 sec, Sp 3, then 100g flour, mix 6 sec, Sp 3 then add 55g milk, mix 6 sec, Sp 3)
  8. Scrape down TMX bowl and give one more mix 6 sec, Sp 3
  9. Spoon into cupcake size (2tbls/40ml) patty pans (makes 12)
  10. Bake 20min or until golden and springy when touched

I know the alternate mixing method is a bit of effort, but it does give a much lighter cupcake in the end.

Non-Thermomix Method

  1. Pre heat oven to 180C (160C fan-forced)
  2. Zest 3 lemons
  3. Beat butter, sugar and vanilla in electric mixer until light and creamy
  4. Add lemon zest and mix through
  5. Add eggs one at a time, beating well after each egg
  6. Fold through flour and milk by hand in two alternate batches
  7. Spoon into cupcake size (2tbls/40ml) patty pans (makes 12)
  8. Bake 20min or until golden and springy when touched

Lemon Curd

This recipe is from the Thermomix App. I’ve had this app for quite a while now and regularly use recipes from it. Everything I’ve tried so far has worked really well.  It is $8.49 and currently has 145 recipes including starters, mains, deserts, baking, drinks and basics. Every few months a free upgrade is released with more recipes (usually 6-10).

Makes enough to fill two large 500g jam jars

Ingredients

  • 240g raw sugar
  • Lemon peel from 2 lemons
  • 120g butter
  • 3 eggs
  • 150g freshly squeezed lemon juice (3-6 lemons worth)

Method

  1. Place sugar in TMX and blitz 15 sec, Sp 10
  2. Add lemon peel and blitz 20 sec, Sp 10
  3. Add butter, eggs and lemon juice. Cook 20 min, 90C, Sp 2 without MC
  4. Insert MC and mix 25 sec, Sp 6
  5. Poor into sterilised jars and seal immediately
  6. Cool completely before storing in the fridge. Will keep for up to a month.

Putting it all together

Once your cupcakes and lemon curd have cooled, simply use a sharp knife to cut out a small circle of cake from the top of the cupcake, dollop in a generous teaspoon of curd, gently push the circle of cake back in to squeeze a little curd out the top and dust with icing sugar. Voila!

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Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot preserve into hot, sterilised jars and seal with lids immediately. As the preserve and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.

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