Lemon Cupcakes Recipe Recipes Recipe For Stuffed

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

LEMON-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
• Spoon batter into the prepared muffin cups, filling them about 2/3 full.
• Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
• Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
• Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
• Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
• For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
• Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
• Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
• Spoon lemon filling into the holes.
• Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

VANILLA CUPCAKES STUFFED WITH LEMON CURD

Steps:

• Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
• Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
• Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
• Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
• Heat lemon juice over medium heat until hot but not boiling.
• Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170 degrees and coats the back of a spoon.
• Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
• For a more even texture, strain mixture through a fine-mesh strainer (optional). Curd is able to be stored in an airtight container in the fridge for up to two weeks, just cover with plastic wrap to prevent it from drying out.
• Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on saucepan. Use a whisk to beat the mixture until very hot (about 160F).
• Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
• Reduce speed to medium and add butter a few pieces at a time. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.*
• Use an apple corer to gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
• Spoon lemon curd into each cupcake. I like using an espresso spoon for this part!
• Use an extra large closed star frosting tip to pipe a rosette on each cupcake. If you want, you can leave a space in the center and fill it with more lemon curd. Finish with a sprinkle of coarse sugar.

LEMON CURD CUPCAKES

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.

LEMON CUPCAKES

Steps:

• Preheat oven to 180 degrees/Gas mark 4
• Place cupcake cases into a cupcake tray
• Cream together the butter and the caster sugar until light & fluffy
• Whisk the eggs in a seperate bowl until doubled in volume, then slowly add it to the mixture stirring until thick.
• Add the lemon zest & juice then whisk.
• Sift in the flour, gently fold the mixture.
• Spoon into the cupcake cases.
• Put into the oven and cook for about 17mins until the tops are golden & are firm to touch.
• Leave to cool for 5mins
• For The Icing:
• Sift the icing sugar into a bowl.
• Add lemon Juice bit by bit until mixture is smooth but not too runny. Use more or less juice as required.
• Add in the lemon zest, then drizzle onto the cakes.
• Decorate as desired.

LEMON CUPCAKES

Steps:

• Preheat the oven to 325°F Insert liners into medium cupcake pans.
• Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter.
• In a bowl, sift flour, baking powder and salt.
• Place eggs and sugar in a mixing bowl, beating on medium speed.
• Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy.
• Fill the cupcake liners two-third full.
• Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired).
• Using a spatula, spread frosting on each cupcake, decorating with lemon zest.

STUFFED CUPCAKES

Steps:

• Preheat oven to 375.
• Line muffin pan with 12 baking cups.
• In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
• In a small bowl, mix flour, cocoa and baking powder.
• In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
• Stir in egg and 1/2 tsp into the butter/sugar bowl.
• Stir in about 1/2 of the flour mixture into the butter mixture.
• Slowly stir in milk until smooth.
• Stir in the remaining flour and mix until smooth.
• Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
• Bake for 20 minutes - Cool on rack.