Lemon Curd Cupcakes with a Lemony Frosting

20 Sep

Now it’s been a few weeks since the holidays have ended. The kids are already used to their new teachers, our tan is almost gone and the cold weather is definitely back with the rain and grey sky…. We’ve all tried to keep it longer but we had to give up the skirts and summer shoes as we caught a cold and start sneezering all day long….

The best way to fight is to go back on holidays in the South of France or in Italy to enjoy the end of the summer on quiet terraces or beautiful beaches! Otherwise, as most of you can’t go back on holidays…. you can remind the taste of South with a nice lemony recipe. A lot of sweetness to help you feeling better and a lot of lemon to feel the sun shinning far away from us!

I also wanted to add something new…. as I started to work for Thermomix, I have been training a lot and trying all sort of recipes with it that I wanted to share with you. But as I wan’t to keep my recipe easy to use to everybody, I will add the Thermomix option after the classic method. For those who have a Thermomix, I have added the Thermomix category on the list! And for those who are interested in it, just ask me, I will let you know all you want to know and even give you a demonstration if you want to.

Lemon Curd Cupcakes with a Lemony Frosting

Ingredients : for 10-12 cupcakes

  • 100g soft unsalted butter
  • 150g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 ½ tsp baking powder
  • 120ml whole milk
  • Zest of 3 unwaxed lemons

 Method : 

Preheat your oven to 180°

Put muffin or cupcake cases in the adequate tray.

In a large bowl or in the bowl of your Kitchen Aid using the paddle, mix together the butter and sugar until you get a homogenous and creamy mix.


Add the vanilla extract then the eggs and keep on mixing until well incorporated.

Add the flour, baking powder and lemon zest then the milk and whisk until the mix has a nice homogenous texture.

Fill in the cases until 2/3 as it will rise and bake for 15 to 20 minutes depending on the size of the cases.

Cupcakes are cooked once a skewer inserted in the center comes out clean.

While the cupcakes are being cooked, prepare the lemon curd.

Ingredients for the Lemon Curd: *

  • 4 unwaxed lemons, zest and juice
  • 200g caster sugar
  • 100g butter diced
  • 3 eggs and 1 yolk

Method:

Prepare a bain-marie** and put the butter, sugar, lemon zest and juice in the bowl. Stir until the butter is completely melted.

Whisk the eggs then add them to the bain-marie and keep on whisking from time to time for the next 10 to 15 minutes. The mix will thicken. Once the mix is thick enough to cover the back of a spoon, the lemon curd is ready. Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

**Be Careful, for the bain-marie, the water does not touch the bottom of the bowl. It’s the steam that cook the lemon curd not the boiling water.

* Ingredients for the Lemon Curd with the Thermomix

  • 1 large unwaxed lemons, zest and juice (35 to 40g)
  • 75g caster sugar
  • 50g butter
  • 2 large eggs

Method for the Lemon Curd with the Thermomix

Grind lemon peelings and sugar 20 seconds / speed 10

Add eggs, butter and lemon juice. Mix 15 seconds / speed 6

Scrape down the sides of the TM bowl with the spatula. Insert the Butterfly Whisk. Cook and stir 4 minutes / 80° / Speed 3.

If it hasn’t thickened enough, continue to cook for 1-2 minutes more.

Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

While you were making the lemon curd, the cupcakes have baked enough and they are still hot. Insert the tip of the piping bottle at the top of the cupcakes and fill it with lemon curd by squeezing the bottle until it gets saturated and the lemon curd gets out. It’s better to do it while both preparations are still hot, the lemon curd is more liquid and there is more air in the cupcakes.

Ingredients for the Lemon Frosting:

  • 125g icing sugar
  • 40g soft butter
  • 12ml whole milk
  • 1 lemon zest

Method for the Lemon Frosting:

Whisk together the butter and sugar until you obtain a creamy and airy mix.

Add the milk and keep on whisking then add more or less lemon zest up to your taste.

Using a piping bag or a small spatula, decorate straight away the cupcakes that have cooled down in the meantime otherwise, the frosting will melt.

 

If the frosting is too soft, you can keep it in the fridge for a little while and if you prepare it in advance, give it a good whisk before using it. It will make it easier to use.

As a result, you have a soft lemon cupcake with a creamy lemony centre and a sweet frosting with a nice lemon taste. Because the lemon is present in all the cupcake, it really makes it different from the other. Hope you will enjoy and also try the recipe with different citrus fruits such as lime, orange or grapefruit!

Version Française : Cupcakes à la Crème de Citron

Ingredients : pour 10-12 cupcakes

  • 100g de beurre mou
  • 150g de sucre
  • ½ cac d’extrait de vanille
  • 2 oeufs
  • 180g de farine
  • 1 ½ cac de levure chimique
  • 120ml lait
  • Zest de 3 citrons

Méthode :

Préchauffez votre four à 180°.

Préparez une plaque à cupcakes ou à muffins en la garnissant d’alvéoles en papier de taille adaptée.

Dans un grand bol, battez le beurre et le sucre jusqu’à obtention d’un mélange crémeux. Si vous avez un robot de type Kitchen Aid, utilisez le batteur plat.

Ajoutez ensuite la vanille puis les œufs et mélangez jusqu’à l’obtention d’une préparation lisse.

Incorporez la farine, la levure et le zest de citrons puis versez le lait et mélangez.

Remplissez les alvéoles aux 2/3 puis enfournez 15 à 20 minutes selon la taille.

Les cupcakes sont cuits lorsqu’une lame introduite au cœur ressort propre.

Pendant que les cupcakes cuisent, préparez le lemon curd pour pouvoir garnir les cupcakes tant qu’ils sont encore chauds.

Ingredients pour le lemon curd

  • 4 citrons non traités, zest et jus
  • 200g de sucre en poudre
  • 100g de beurre coupé en dés
  • 3 oeufs et 1 jaune

Méthode

Préparez un bain-marie. Attention dans un bain-marie, l’eau ne doit pas toucher le fond du bol posé sur la casserole. C’est la vapeur qui agit comme agent de cuisson.

Dans le bol du bain marie, mettez le beurre, le sucre, le jus et le zest des citrons. Faites chauffer tout en mélangeant de temps à autre jusqu’à ce que le beurre ait totalement fondu.

Battez les oeufs au préalable et intégrez-les au bain-marie. Continuez à battre le mélange jusqu’à ce que vous ayez obtenu une masse homogène.

Laissez cuire 10 à 13 minutes en prenant soin de bien mélanger pour que le lemon curd épaississe sans accrocher aux parois.

Une fois que le lemon curd est suffisamment épais pour recouvrir le dos d’une cuillère, versez le dans un flacon de cuisine à embout moyen et garnissez immédiatement les cupcakes en plantant l’extrémité de la pipette au sommet du cupcake et en pressant sur la bouteille jusqu’à ce que le cupcake soit saturé.

Le lemon curd chaud est plus facile à introduire dans le cupcake.

Débarrassez ce qu’il reste dans un récipient et filmez à contact pour éviter qu’une croûte ne se forme. Gardez au frais.

Ingrédients pour le glaçage au citron:

  • 125g de sucre glace
  • 40g de beurre mou
  • 12ml de lait entier
  • Zest de 1 citron

Méthode :

Dans le bol de votre batteur et en vous servant du fouet, battez le beurre et le sucre glace jusqu’à obtention d’un mélange crémeux.

Ajoutez ensuite le lait et continuez à battre puis incorporez le zest selon votre goût.

Décorez immédiatement à la spatule fine ou à la poche à douille plate ou cannelée les cupcakes préalablement refroidis (sinon, la crème va fondre).

Si la crème est trop molle, réservez là au frais. Si vous la préparez en avance, réservez là au frais et donnez lui un coup de batteur pour la détendre et la rendre plus facile à manier.

One Response to “Lemon Curd Cupcakes with a Lemony Frosting”

  1. camille September 20, 2011 at 8:17 pm #

    hummm je vais essayer ca cette semaine !

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