Lemon Curd Layered Cupcakes With Strawberry Frosting
Lemon Curd Layered Cupcakes With Strawberry Frosting might be just the dessert you are searching for. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 41 cents per serving. One portion of this dish contains roughly 4g of protein, 12g of fat, and a total of 235 calories. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires butter, butter, salt, and milk. It will be a hit at your Mother's Day event. Only a few people really liked this American dish. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 14%. Users who liked this recipe also liked Lemon Curd Layered Cupcakes With Strawberry Frosting, Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting, and Lemon Curd Cupcakes with Lemon Cream Cheese Frosting.
- Serves: 12
- Time: 45 Mins
- Category: dessert
- Health Rating: 0.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
baking powder | 1.25 | teaspoons | None |
 |
butter | 0.75 | Tbsps | None |
 |
egg | 1.0 | large | None |
 |
egg yolks | 3.0 | None | |
|
eggs | 4.0 | larges | None |
 |
granulated sugar | 133.333 | grams | None |
 |
juice of lemon | 4.0 | None | |
 |
salt | 0.25 | teaspoons | None |
|
sugar | 200.0 | grams | None |
 |
vanilla extract | 1.0 | teaspoon | None |
 |
milk | 120.0 | milliliters | None |
baking powder
Qty: 1.25
Metric: teaspoons
Price: None
butter
Qty: 0.75
Metric: Tbsps
Price: None
egg
Qty: 1.0
Metric: large
Price: None
egg yolks
Qty: 3.0
Metric:
Price: None
eggs
Qty: 4.0
Metric: larges
Price: None
granulated sugar
Qty: 133.333
Metric: grams
Price: None
juice of lemon
Qty: 4.0
Metric:
Price: None
salt
Qty: 0.25
Metric: teaspoons
Price: None
sugar
Qty: 200.0
Metric: grams
Price: None
vanilla extract
Qty: 1.0
Metric: teaspoon
Price: None
milk
Qty: 120.0
Metric: milliliters
Price: None
Instructions
Step 1: For the cupcakes:Preheat the oven to 325F degrees and fit the molds with paper muffin cups.In a bowl, sift together the flour, the baking powder and the salt. Then set aside.
Ingredients:
- baking powder
- cupcakes
- all purpose flour
- salt
Equipment:
- muffin liners
- bowl
- oven
Step 2: Combine butter and milk in a saucepan, heat on medium until the butter has just about melted.
Ingredients:
- butter
- milk
Equipment:
- sauce pan
Step 3: Remove from heat and set aside.Using the whisk attachment beat your eggs on high until blended, about 1 minute.
Ingredients:
- egg
Equipment:
- whisk
Step 4: Add the vanilla extract and the sugar gradually and beat until pale and tripled in volume. This is the most important step. Dont stop until the mixture is pale and much more voluminous! It should take 5-8 minutes. Some recipes say even 10 minutes.Fold one third of the flour mixture into the egg mixture with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions. It is very important to incorporate the four mixture well but without over mixing otherwise the final mixture will lose its fluffiness.Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
Ingredients:
- vanilla extract
- all purpose flour
- sugar
- milk
- egg
Equipment:
- spatula
Step 5: Pour the batter into the muffin pan.
Equipment:
- muffin tray
Step 6: Bake for about 20 minutes.
Equipment:
- oven
Step 7: Let the cupcakes cool down completely before filling and frosting.For the lemon curd:Put all the ingredients in a medium heavy-bottomed saucepan and stir with a heatproof spatula to moisten the sugar.
Ingredients:
- lemon curd
- cupcakes
- frosting
- sugar
Equipment:
- sauce pan
- spatula
Step 8: Put the pan over medium-low heat and cook, stirring without stopping, until the butter melts and the mixture thickens like custard, 4 to 6 minutes.Keep your eyes on the pan, because the curd can curdle quickly. It is cooked enough when you can run your finger along the spatula and the curd doesnt run into the track youve created (btw, I loved this tip. It totally helped me in stopping to cook the curd on time!) Dont worry if the curd looks thin at this point it will thicken more as it cools.
Ingredients:
- custard
- butter
Equipment:
- spatula
- frying pan
Step 9: Remove the pan from the heat and scrape the curd into a heatproof jar or a bowl. Press a piece of plastic wrap against the curd to create an airtight seal and cool to room temperature before storing in the refrigerator.
Ingredients:
- wrap
Equipment:
- plastic wrap
- bowl
- frying pan
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 234.97 kcal | 11.75% |
| Fat | 12.0 g | 18.46% |
| Saturated Fat | 6.59 g | 41.16% |
| Carbohydrates | 29.33 g | 9.78% |
| Net Carbohydrates | 29.3 g | 10.66% |
| Sugar | 28.62 g | 31.8% |
| Cholesterol | 149.55 mg | 49.85% |
| Sodium | 141.98 mg | 6.17% |
| Alcohol | 0.12 g | 100.0% |
| Alcohol % | 0.18 % | 100.0% |
| Protein | 3.8 g | 7.6% |
| Selenium | 9.39 µg | 13.42% |
| Vitamin A | 452.93 IU | 9.06% |
| Vitamin B2 | 0.14 mg | 8.46% |
| Phosphorus | 83.02 mg | 8.3% |
| Calcium | 61.74 mg | 6.17% |
| Vitamin D | 0.92 µg | 6.1% |
| Vitamin B12 | 0.35 µg | 5.77% |
| Vitamin B5 | 0.52 mg | 5.17% |
| Vitamin C | 3.87 mg | 4.69% |
| Folate | 18.67 µg | 4.67% |
| Vitamin E | 0.59 mg | 3.96% |
| Iron | 0.56 mg | 3.14% |
| Vitamin B6 | 0.06 mg | 3.12% |
| Zinc | 0.43 mg | 2.88% |
| Potassium | 63.08 mg | 1.8% |
| Vitamin B1 | 0.03 mg | 1.67% |
| Magnesium | 4.94 mg | 1.24% |
| Copper | 0.02 mg | 1.2% |
