Lemon Chiffon cupcakes with Lemon Curd filling and Lemon Buttercream
makes about 18 cupcakes
for the cupcakes...
- 1 1/2 lemons {to zest}
- 1 1/2 cup cake flour {don't use regular flour}
- 1 cup of sugar, divided in half
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large egg yolks
- 1/2 cup water
- 5 tablespoons canola or vegetable oil
- 2 tablespoons of lemon extract or flavoring
- 8 large egg whites, room temperature
- Preheat your oven to 325 F and line two muffin pans with paper liners.
- Zest your lemons to equal about 2 tablespoons of zest.
- In a large bowl, combine flour, 1/2 cup of sugar, baking powder, salt and lemon zest. Whisk well.
- In the bowl of your stand mixer, combine the egg yolks, water, oil and lemon extract. Beat on medium speed until well blended.
- Add the bowl of dry ingredients to the stand mixer bowl and beat on medium speed, scraping down the sides until smooth.
- Transfer the contents of your stand mixer bowl into the large bowl, unless you have two stand mixers, which I do not! Rinse out the stand mixer bowl and dry it well.
- In the stand mixer bowl, beat the egg whites on high speed until soft peaks form.
- While beating, gradually add the other 1/2 cup of sugar in a slow, steady stream.
- Continue beating for a few minutes until the sugar is dissolved and stiff peaks form.
- Stir 1/4 of the meringue batter into the rest of the batter in the large bowl, mixing well.
- Then gently fold in the rest of the meringue into the batter.
- Using a 1/4 measuring cup, fill up the paper liners all the way to the top.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely on wire racks.
for the lemon curd filling...
- 3 lemons {to zest}
- 1 1/2 cups sugar
- 1 stick unsalted butter, room temperature
- 4 extra large eggs
- 3-4 lemons {to squeeze the juice from}
- 1/8 teaspoon salt
- Zest 3 lemons using a carrot peeler or cheese grater and put the zest in a food processor.
- Add the sugar and pulse until the zest is very finely minced into the sugar - it should look like lemon sugar!
- Cut up 3-4 lemons and squeeze the juice into a wet mixing cup until you get 1/2 cup of juice. Set aside.
- in the bowl of your stand mixer, cream the butter and lemon/sugar mixture.
- Add the eggs one at a time, scraping down the sides of the bowl.
- Add the lemon juice and salt. Mix all until combined.
- Pour the mixture into a saucepan and cook over low heat until thickened, stirring constantly.
- Remove the lemon curd from heat, cover and refrigerate for about a half hour until its cool.
- Once cupcakes and lemon curd have both cooled, use a cupcake corer to remove the center of each cupcake and spoon the lemon curd in until it reaches the top.
- 2 sticks unsalted butter, room temperature
- 2 lemons {to zest}
- 2 tablespoons vanilla extract
- 1/4 cup whole milk
- 6-7 cups of confectioners sugar
- 4 tablespoons of lemon juice {you may have some left over from before, if not, just squeeze another lemon!}
- cut up lemon wedges for garnish {optional}
- Zest your lemons to equal about 2 tablespoons of zest.
- In the bowl of your stand mixer, beat butter, zest and vanilla together until there are no lumps.
- Add the milk.
- Add the confectioners sugar, one cup at a time, until frosting becomes thickened..
- Once all sugar is added, let the mixer cream everything for a couple minutes until it's nice and fluffy.
- Mix in the lemon juice until it's fully incorporated.
- Fill up a piping bag with a large open tip and pipe a big dollop of frosting on to each cupcake.
- Garnish with a sliced lemon!
The blueberry pancakes sound amazing! These cupcakes look so delicious! I wish I had the patience to be a baker, but sadly I can only do frozen cookies…
ReplyDelete~~Megan~~
http://www.poshprime.com
I need a reason to bake now! These look so good. Thanks for sharing! x Nicole [www.changeanddress.com]
ReplyDeleteI just ordered a lemon chiffon cake for my baby's Christening! I love this flavor so much! I can't wait to try this recipe!
ReplyDeleteNiki
http://www.glossyblonde.com
These look so yummy! I'll definitely have to try out the recipe :)
ReplyDeleteThese look and sound delicious!
ReplyDeletexx Kelly
Sparkles and Shoes
Wishing those cupcakes came in a gluten free version!
ReplyDeletexo, Jessica || The Petite Diaries
This is delicious . Takes a little time but well worth it. Big hit with guests.
ReplyDeleteLuzia
Highly recommended Shoretel Reseller