lemony day

i was browsing baking blogs, like i do almost every day, on my spare time. i had done the apple cupcakes so what next? my mom got a recipe from my grandma for a lemon cake. its amazing so i decided to make a lemon cupcake and stumbled upon javacupcakes triple lemon cupcakes. But oh my was i excited! the original recipe leaves way too much curd and not enough frosting so i made it into an easier to follow, more equivalent recipe.

Triple lemon cupcakes

*CAUTION!!! very lemony!

adapted from javacupcakes.com

Lemon curd (make this before so it has time to cool)

1 cup sugar

2 eggs, lightly beaten

3 tablespoons butter

2 lemons

1.      zest and squeeze the lemons; set aside

2.      Using a double boiler, melt the butter on medium heat.

3.      Add the sugar, lemon juice and zest, whisking until smooth

4.      Bring to a soft, slow simmer, NOT boil, and temper the eggs by adding a spoonful of lemon mixture into eggs and Wisk. (This brings the eggs up to temp without scrambling them) then add to lemon mixture.

5.      Cook the curd until it sticks to the back of a spoon or is thick and creamy (approx. 10 mins)

6.      Transfer to an air tight container and cool in refrigerator for at least one hour.

7.      Stores for up to a week in refrigerator

Lemon cupcakes

¾ cup butter (1 ½ sticks) room temperature

1 ¾ cup sugar

2 eggs

1 ½ tsp. vanilla

1 lemon, zested and squeezed

1 ¼ cup milk

3 cups sifted cake flour (¾ cup all-purpose flour+ 2 Tbls. Corn starch= 1 cup cake flour)

2 ½ tsp. baking powder

½ tsp. salt

1.      Preheat oven to 375 degrees. Line pan with liners

2.      in a medium bowl sift cake flour, baking powder and salt

3.      in a small bowl combine lemon zest, juice, and milk

4.      in a large bowl cream butter, add sugar until smooth

5.      Mix in vanilla, add eggs one at a time mixing thoroughly after each addition. Scrape sides of bowl

6.      Beginning and ending with flour, add the four and milk mixture alternating on low speed. Scrape sides an mix only until incorporated.

7.      Fill liners ¾ full

8.      Bake at 375 degrees for 15 minutes or until toothpick comes out clean

9.      Leave pan to cool for at least 5 minutes before transferring to a wire rack to cool completely before filling and frosting

Sweet lemon butter cream

½ cup butter (1 stick) room temperature

1 lb. sifted powdered sugar (approx. 4 cups)

1-2 Tbls milk

1 lemon zested and squeezed

½ tsp. vanilla

1.      Combine juice and zest of lemon and milk in a small bowl. Set aside

2.      Sift powdered sugar. Set aside

3.      In a bowl with an electric mixer, beat butter until creamy.

4.      Add the vanilla and mix until incorporated.

5.      Starting and ending with powdered sugar, alternately add powdered sugar and milk mixture until desired consistency is achieved.