Lemon Angel Food Cupcakes With Lemon Curd And Mascarpone Frosting Recipes

LEMON CURD-FILLED ANGEL FOOD CAKE

Lemon Curd-Filled Angel Food Cake image

For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
FILLING:
1/2 cup heavy whipping cream
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
1 jar (10 ounces) lemon curd, divided
1 cup sliced fresh strawberries, patted dry
GLAZE:
2 cups confectioners' sugar
1 teaspoon grated lemon zest
3 to 4 tablespoons lemon juice

Steps:

Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CURD CUPCAKES

Lemon Curd Cupcakes image

Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 23

Ingredients

3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 large egg, lightly beaten, room temperature
1 teaspoon grated lemon zest
BATTER:
3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
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 or additional grated lemon zest, optional

Steps:

For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.

Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CUPCAKES WITH LEMON FROSTING

Lemon Cupcakes with Lemon Frosting image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories Desserts Frostings and Icings Lemon

Time 30m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g

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