What You Need:
To Make 20-24 Standard Cupcakes (6-8 dozen minis):
For the Lemon Curd:
1-2 Tbsp. Lemon Zest
1/2 cup fresh lemon juice (from 2-4 lemons)
6 egg yolks (reserve the whites for icing and cake)
3/4 cup sugar
3/4 cup butter (cut into chunks)
For the Cupcakes:
White Cake Mix
2 egg whites + 1 whole egg (reserve the yolks!)
1/2 cup melted butter
3/4 cup milk (whole milk preferred)
1/4-1/2 cup lemon juice (from 2-4 lemons)
2-3 tsp. lemon zest
Optional: 1/4-1/2 cup pureed strawberries (if you add the strawberries, decrease the milk by the same amount)
For the Strawberry Lemonade Icing:
4 egg whites (yolks used in curd)
1 cup sugar
2 1/2 sticks (1 1/4 cup) butter, at room temperature
1/2 cup lemon curd (see above)
1/2 cup pureed strawberries (about 1 cup frozen)
*Grand total, in case you're not keeping track, is:
- 7 eggs
- 5 sticks of butter
- 4-8 lemons
Make the Lemon Curd
(To see the longer, tip-filled version of this recipe, click the Lemon Curd Recipe here.)
Whisk to combine, and set over medium-low heat.
Stirring constantly, allow the mixture to thicken. This takes me about 10 minutes. (And you really do have to stir constantly.) You know it's ready when it coats the back of your spatula.
Allow the lemon curd to set up in the refrigerator at least 3 hours to overnight. It keeps for about one week in the refrigerator.
Make the Cupcakes
Preheat the oven to 350-degrees (F) and line cupcake cups with cupcake papers.
*Please Note: If you choose to add strawberry puree to the mix, you need to reduce your milk by the same amount.
Bake standard cupcakes for 15-20 minutes. Minis bake for 12-18 minutes.
Remove from the pans and let cool completely.
Make the Icing
(Click the following link for my complete tutorial on making this kind of icing, Swiss Meringue Buttercream Icing.)
*I usually use frozen strawberries that have been defrosted, then use an immersion blender to puree them.
Both times I made this recipe, it curdled a little. I finally figured it out. When you add the lemon curd, it may work better to keep the 1/2 cup out of the fridge to add to the icing. I think that taking the curd straight from the fridge makes it too cold.
What I did to fix it when it did curdle (it looks like cottage cheese got caught in the icing):
- Take 1/4-1/3 cup of the icing out of the bowl.
- In a heatproof measuring cup, microwave the 1/4 cup icing for 20-30 seconds, until it is soupy and warm to the touch.
- Slowly drizzle the warm, melted icing back in while you run the mixer. It may take 2-3 minutes. Eventually, it will get creamy and yummy.
Decorate the Cupcakes
Be aware, that even when it's "set," it's still very thin, even a bit runny sometimes, so be careful not to just load the tip and lay it on the counter, or you'll have a mess on your hands.
Tips on Filling Cupcakes.
Click this link to see my tutorial on How to Make a Cupcake Swirl.
The cupcakes... those I do love.
Keep them in the refrigerator. The lemon curd must be refrigerated.
Click the Links Below to See:
Strawberry Margarita Cupcakes
Banana Pina Colada Cupcakes
Banana Split Cupcakes
And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!