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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
3 tablespoons plus 1-1/2 teaspoons sugar |
3 tablespoons lemon juice |
4-1/2 teaspoons butter |
1 egg, lightly beaten |
1 teaspoon grated lemon peel |
batter |
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 teaspoon grated lemon peel |
1-1/2 cups cake flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup buttermilk |
frosting |
2 tablespoons butter, softened |
1/2 teaspoon vanilla extract |
pinch salt |
2 cups confectioners' sugar |
2 to 4 tablespoons milk |
edible flowers, optional |
Directions:
1. For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth.
2. Stir a small amount of hot mixture into egg; return all to pan.
3. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened.
4. Stir in lemon peel.
5. Cool for 10 minutes.
6. Cover and chill for 1-1/2 hours or until thickened.
7. In a large mixing bowl, cream butter and sugar until light and fluffy.
8. Add eggs, one at a time, beating well after each.
9. Add vanilla and lemon peel.
10. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
11. Fill paper-lined muffin cups three-fourths full.
12. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
13. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
14. Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip.
15. Fill bag with lemon curd. I
16. nsert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
17. In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency.
18. Frost cupcakes.
19. Store in the refrigerator.
20. Garnish with flowers if desired.
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