lemon, cupcakes, and food image

INGREDIENTS:

  • 3-1/2 cups (17-1/2 ounces) all-purpose flour, sifted
  • 2 tablespoons finely grated lemon zest, plus 2 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons kosher salt
  • 3-1/2 sticks (14 ounces) unsalted butter
  • 3 cups (21 ounces) granulated sugar
  • 8 ounces cream cheese, room temperature
  • 7 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • About 2 cups lemon curd

DIRECTIONS

» Preheat the oven to 325ºF and line two cupcake pans with cupcake liners.

» Whisk together the flour, lemon zest, baking powder, and salt in a large bowl.

» In a stand mixer, beat together the butter and sugar, until fluffy and lightened in color. Scrape down the sides of the bowl with a rubber spatula. Add the cream cheese and beat until completely incorporated.

» Add the eggs, one at a time, beating until no streaks of yolk remain. Add the lemon juice and vanilla, and mix until incorporated.

» Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.

» Divide the batter among the cupcake molds, filling each mold about 3/4 full.

» Bake for 24-28 minutes, or until a toothpick or cake tester inserted into one of the cupcakes comes out clean.

» Allow to rest for 5 minutes, then move to a cooling rack and allow to cool completely before filling with lemon curd.

» Insert the base of a large pastry tip into the center of a cupcake about 1/4-inch deep, and twist until the cake center twists alongside the tip; pull directly up to remove the center. Repeat with all of the cupcakes.

» Sift powdered sugar over the tops of the cupcakes using a fine mesh strainer.

» Pipe the lemon curd into the cupcakes until it's flush with the tops of the cupcakes.

Yield: makes about 40 cupcakes
Source: POPSUGAR

Arrivederci♡