Lemon Curd Cupcake ~
Inspired by the Lemon Cake I ate in Starbucks, I tried to replicate into cupcake version.
This cake is soft and fluffy with every bite full of lemony cream in it, top with the sweet and sour lemon curd on top. It is made to perk you up early in the morning with a cup of espresso in hand.
Enjoy!!!!
With the new toy Samsung HotBlast™ Smart Oven, I tried out the CONVECTION function to bake these cute cupcake and TA... DA..... They came out so beautiful...
For me, I personally thought the Grande Turntable feature of this oven really does a lot in ensuring all cakes are baked consistently, so you won’t have cakes turning brown faster than the others, nor will it make you go through multiple tries of “re-baking” the cakes or having cakes unevenly baked. When I was using my old oven, I will need to turn the tray around manually and halfway through the baking time to prevent certain portions of the cake from being overbaked. So now, I can have a piece of mind when I’m preparing the icing/cream when I’m baking the cake. No more worries!
Not to mention that I absolutely love the sleek, uniform surface, Glass Touch & LED Display of the oven and how easy it is to clean the exposed heater structure anytime too! The addition of this new kitchen Smart Oven from Samsung really makes my kitchen looks techy and makes me feel very satisfied! ....XOXO....
So here is the recipe for 10-12 cupcakes depend on the size of your cupcake container....
Ingredients:
3 egg yolks
20g granulated sugar
35g cooking oil
45g milk
60g cake flour
3 egg whites
40g granulated sugar
Lemon Curd Cream
150ml whipped cream
30g powder sugar
8 tbsp lemon curd
Lemon Curd
(Advise to prepare this in advance and the leftover can be used like a jam to spread on your bread)
4 large egg yolks
100g caster sugar
2 tsp lemon zest
4 tbsp lemon juice
120g cold unsalted butter, chopped to small pieces
Whisk egg yolk and sugar in a heatproof bowl until pale and thickened slightly. Add lemon zest and juice and mix well. Place the bowl over simmering hot water and continue to stir the mixture with spatula for 10 min or until it coats the back of your spatula. Remove from heat and gradually whisk in butter piece by piece until well combined. Set aside to cool and refrigerate.
Directions:
1. Preheat the oven to 170C.
2. In a bowl, place egg yolks and sugar. Beat them with mixer until pale and thickened. Add cooking oil and mix well. Add milk and mix well. Sift in cake flour and GENTLY mix well (do not overmix)
3. For the Meringue, whip egg whites until foamy. Add half of the granulated sugar and mix with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. (meaning when you overturn the bowl over your head, the meringue stay)
Tip: Add a few drop of lemon juice to easy whip up the egg whites and you will get more stable meringue.
4. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the meringue and mix well with a spatula. Spoon the batter into cups until ¾ full.
5. Bake at 170 for 18-20 min. When it's done, leave it to cool at wire rack.
6. Meanwhile, whip the Lemon Curd Cream. In a bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd. Fit a pastry bag with a big round tip, and fill with the cream.
Tip: Place your bowl with whipped cream and chill it in the fridge in advancethe and it will be easier to whip them up later.
7. Poke the centre of cupcake with the big round tip and pipe the cream into it and some on top of it. Repeat for the rest of the cupcakes.
(You will see your slightly sink cupcake grow into fat one when you filled them with cream.)
8. Finally fit a pastry bag with a small round tip and fill with 2 tbsp lemon curd and decorate them on top of the lemon cream. Garnish with lemon zest if you like. Serve immediately or keep in the fridge and eat it cold.
p.s. I love to eat them with a spoon.