I had some leftover frosting and lemon curd from the lemon chiffon cake that I made for Mother's Day, so of course I couldn't let it go to waste. I made vanilla cupcakes that I filled with the lemon curd. Then I put both the pink and white butter cream frosting into a pastry bag and topped each one with a multi-colored swirl. So pretty :)
Vanilla Cupcakes with Lemon Curd Filling and Butter cream
For the cupcakes:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup milk
Preheat the oven to 350 degrees
In a small mixing bowl, sift the flour, baking powder, and salt together.
In a large mixing bowl, beat the butter and sugar together until fluffy. Add the eggs and vanilla and beat until smooth. Start adding the flour mixture little by little, alternating with the milk. When all the flour and milk is added, beat until just combined to avoid over mixing.
Divide the batter among a cupcake tin prepared with cupcake liners, filling each about 2/3 of the way. Bake for about 20 minutes, or until the cakes feel springy when lightly touched or a toothpick inserted in the center comes out cleanly.
Cool completely and prepare the lemon curd and frosting in the meantime.
For the Lemon Curd:
2 large eggs
1/3 cup sugar
juice and zest of 1 large lemon
4 Tbsp butter
pinch of salt
In a small saucepan, whisk together the eggs, sugar, lemon juice, zest, and salt. Turn the heat onto medium, and add the butter. When the butter melts, turn heat to medium-low and continue to whisk until mixture thickens and briefly holds the lines when a whisk is drawn through. Chill the mixture completely before filling the cupcakes.
For the Lemon Buttercream:
1 stick butter, softened
3 cups confectioner's sugar (more or less might be needed)
2 Tbsp lemon curd
pinch of salt
Beat all the ingredients together until a thick frosting consistency is reached. Adjust with more or less confectioner's sugar if needed. Continue whipping the frosting for about 3 minutes until it is very fluffy. Color with food coloring if desired.
To fill and frost the cupcakes
Fill a pastry bag or Ziploc bag fitted with a plain round tip with the lemon curd. Poke the tip into the middle of the cupcake and apply gentle pressure until the cupcake is filled to the top of the hole. Repeat with all the cupcakes. If you have leftover curd, you can add more to the buttercream for a more lemony flavor.
Fill a pastry bag (I used a gallon Ziploc) fitted with a large star tip with the buttercream. Fill it half and half with two colors if you want a swirl effect. Frost each cupcake with your desired amount of frosting. Eat the leftover frosting with your fingers :P
Enjoy life and eat a cupcake! <3
