

Lemon Custard filled Cupcakes with Lemon Cream Cheese Frosting

(adapted from Dorie Greenspan's Perfect Party Cake)
(Makes 24 cupcakes)
1 1/8 cups cake flour1/2 tbsp baking powder
1/4 tsp salt
5/8 cup whole buttermilk
2 large egg whites
3/4 cup sugar
zest of one lemon
1/2 cup unsalted butter, at room temperature
2 tsp lemon juice
(Makes 24 cupcakes)
1 1/8 cups cake flour1/2 tbsp baking powder
1/4 tsp salt
5/8 cup whole buttermilk
2 large egg whites
3/4 cup sugar
zest of one lemon
1/2 cup unsalted butter, at room temperature
2 tsp lemon juice


zest of 1 lemon
1/3 cup granulated sugar
1 egg
2 egg yolks
In a saucepan, simmer lemon juice, sugar and zest. Beat the eggs and egg yolks in a bowl. Add the lemon mixture in the egg mixture, temper it and bring back to sauce pan. In medium heat, cook the custard, stirring continuously for 5 minutes. Remove from heat, cool, transfer to a bowl, cover with plastic wrap and chill in the reefer.
1/2 stick butter
4 oz. Cream Cheese
3 cups powdered sugar, sifted
2 tbsp lemon juice
Working with the paddle attachment of a mixer, cream the butter and cream cheese until light and fluffy. Add the lemon juice and mix until incorporated. Add the powdered sugar in increments and beat until smooth.
Working with the paddle attachment of a mixer, cream the butter and cream cheese until light and fluffy. Add the lemon juice and mix until incorporated. Add the powdered sugar in increments and beat until smooth.
Using a melon baller, scoop out cake middle of the cupcakes. Make sure the cupcakes are cooled. Fill with the chilled custard. Pipe the frosting. I used a 1M tip. Top with decoration of choice**.
**J & M Lemon Cookies
I first had a try of J & M's products, the jalapeno cheese straws to be exact, when I was still living in Austin, TX and a co-worker from Little Rock, AK brought them from home. They are soo yum! I found these lemon cookies on one of my food shopping expeditions this summer, and I have been saving it for this recipe. You see, I love food with history and/or story behind it. This company have been using their family recipe for cheese straw for over a century! And they use the finest ingredients in their products and I am a sucker for the finest ingredients!
I didn't try them, not even a bite. I have gained a few lbs since I started food blogging a couple of months ago, but it's NOT because of the food, it's because I stopped running regularly after the Peachtree Road Race. I started running again today, so it's all good--bake and destroy will commence soon. BUT, according to the brownie monster, they are awesome. The cake is moist & spongy with a good crumb.The sweetness of the frosting balances the tartness of the lemon curd filling. I sent some of the cupcakes with him to work, and dropped off the rest of it at the fire station for the local heroes.
The baking helped clear my mind alright, but I wasn't able to come up with anything fancy as to how I can say goodbye. Thus, "I wish you well and remember that I will always hold you dear in my heart" will work. But hey, I may suck at goodbyes, but I do know how to send off summer in style.
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