Lemon Cupcakes Recipe
INGREDIENTS
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Vanilla Cupcakes:
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1 1/2 cups (195 grams) all purpose flour
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1 cup (200 grams) granulated white sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup (113 grams) unsalted butter, at room temperature, cut into small pieces
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2 large eggs, room temperature
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1 1/2 teaspoons pure vanilla extract
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1/2 cup (120 ml) sour cream or plain yogurt, room temperature
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Filling:
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1/2 cup (120 ml) lemon curd (store bought or homemade) (recipe follows)
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Lemon Curd:
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3 large eggs
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1/3 cup (80 ml) freshly squeezed lemon juice (2-3 lemons)
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1 tablespoon finely shredded lemon zest (outer skin)
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3/4 cup (150 grams) granulated white sugar
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4 tablespoons (55 grams) room temperature unsalted butter, cut into small pieces
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Lemon Flavored Whipped Cream:
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1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)
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1 tablespoon (15 grams) granulated white sugar
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2-3 tablespoons cold lemon curd
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Read more: http://www.joyofbaking.com/cupcakes/LemonCupcakes.html#ixzz2UzDeYHCI
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