I have been wanting to make these cupcakes for a long time so I finally bit the bullet this weekend. I got up fairly early on Saturday to firstly make the lemon curd filling. If you are strapped for time you can always skip this bit and use shop bought. Or alternatively make it in advance as I probably will next time. This recipe is a little on the trickier side but if you set aside plenty of time and take it slowly you will get the perfect results.
This recipe will make around 48 cupcakes. I made 24 and used the 2nd half of the batter to make a lemon curd sandwich cake.
You will need:
Lemon Curd -Adapted from Delia. Will make approx 2 8 oz jars
- Zest and Juice of 2 large lemons
- 2 Large Eggs
- 6 oz golden caster sugar
- 4 oz unsalted butter at room temperature and cut into cubes
- 1/2 dessertspoon of cornflour
Start by rinsing 2 jam jars and place them upside down on a baking tray and pop them in the oven on 180C. This will sterilize them and will mean they will be ready to use when the curd is ready. Crack your eggs into a small saucepan and whisk until combined then add all of your other ingredients and place the plan over a medium heat. Whisk continuously until the mixture thickens. This will take around 8 minutes. Once thickened turn the curd down to the lowest heat and simmer whilst whisking for another minute and then remove from the heat. Remove the jars from the oven and fill to the top with the curd and screw the lids on. By adding a hot mixture to hot jars this will create the vacuum that will seal the jars. Leave to cool before using.
For the cake-
- 2 1/2 cups plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tblsp lemon zest
- 8 oz unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 3 large egg yolks (safe the egg whites from 2 of the eggs for the meringue)
- 2 tblsp fresh lemon juice
- 1 cup buttermilk
Preheat your oven to 175C and then line your cupcake tin with cases.
Into a medium bowl whisk together the flour, baking flour, baking soda, salt and add the lemon zest.
In a large bowl mix beat together the butter and sugar until its light and fluffy.
Add the eggs 1 by 1 and mix on a low speed.
Once incorporated mix in the lemon juice. Now take it in turns mixing in the flour mixture and butter milk starting and ending with the flour and mix until just combined.
Fill each pan 3/4 full and bake for around 22-25 minutes until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for a few minutes and then place on a wire rack to cool completely. You will need to do this in a few batches until you have used up all of the batter.
- 2 large egg whites (saved from cake mixture)
- 1/2 cup sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Put the egg whites, sugar, and cream of tartar in a glass bowl over a pot of simmering water. Make sure that the bowl doesn't touch the water. Leave to sit for a few minutes till the sugar melts into the eggs. Now add the vanilla extract and beat with an electric mixer until you get stiff peaks. Fill your piping bag with the mixture if you have one or just set aside to spoon on.
To assemble your cupcakes use a small knife to cut cone shaped holes into the cakes then spoon the lemon curd mixture into each hole.
Once they are all filled start piping or spooning the meringue onto each cupcake. If spooning use the back of the spoon to create peaks.
Turn your grill on to high and once it has heated up place the cupcakes under in batches. Watch them constantly as they will turn very quickly. Remove once they go golden brown which will only take a few minutes.
Leave them to cool completely before serving. Left over cupcakes can be stored in an airtight box for a few days.