These cakes are for serious lemon lovers... they have the amazing combination of tart, sweet, creamy, textures, everything. They are... just... wow. so SO good!
The curd is so deliciously lemony and creamy, the cake is soft, light, also lemony, and the frosting (which contains some of the lemon curd, as well as cream cheese and whipped cream) brings it all together to a lovely, lemony delight!
|Poor little cupcake, sitting on a plate, it was eaten only a few moments after this was taken|
|Minion when she was a teensy kitten, going nuts on the cupcake. so adorable! she then proceeded to fall asleep face down on a friend's lap. it was to die for cute! <3 Photo courtesy of Andrew De Giovanni|
Quick note regarding lemons. ALWAYS use home grown or organic lemons when using them for zest. The lovely perfect ones you find at supermarkets are actually waxed to be that shiny and pretty, so for juicing they "might" be fine, but the zest on those are a big fat no-no. We're lucky enough to be in the middle of a lemon glut thanks to the great Mediterranean weather at the moment, so there were no worries about this!
The original recipe asks for lemon essence to be used in the cake mix, but i simply added a little bit of extra zest, and the juice of one small lemon, and it was fine!
|ready to serve..|
** I used most, but not all of the curd in the recipe, even though i filled the cupcakes quite well. I am thinking that next time I make this, I'll double the recipe to have even more curd leftover, it was fantastic!
Mix together flour, baking powder and salt in medium bowl, set aside.
In large bowl, beat together butter and sugar until light and fluffy, 3-4 minutes.
Add egg yolks, one at a time, mixing well after each one.
Alternately add in flour mixture and milk, beginning and ending with flour. Stir in vanilla, lemon, and lemon zest.
In another bowl, beat the egg whites until stiff but not dry. Add egg whites into batter, folding gently. I like to fold in about 1/3 of the egg white mixture first, to loosen the batter. Then i fold in the rest, it seems to keep its "fluffy" more this way :)
Bake about 20-25 minutes or until toothpick comes out clean and tops are just golden. Cool.
Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd. I used a piping tool :)
|Lemony curdy goodness...this is seriously the best cupcake ever.|