Wednesday, May 02, 2012
Vanilla Cupcakes with Meyer Lemon Curd
Carlos is not a fan of cupcakes that is why I hardly make any. He said it is too troublesome to eat it as he need to peel off liners and his nose always touches the frosting ha ha...That is the problem when you have big nose. Anyway, I bought this nice tall muffin pan and I wanted to make some nice cupcakes with it. This pan is much taller than the regular muffin pan and it gives the cupcakes a very nice shape, tall and slim. I wish I am l have a shape like that ha ha…Since I have some Meyer Lemon Curd I used it as the frosting. The curd gives a nice tang to the cupcakes.
1 1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/3 cup milk
Some lemon curd for frosting
Some lemon slices for deco
See what happen when the clumsy me trying to be creative doing photography ha ha.....everything came tumbling down.
1. Pre-heat the oven to 350 degree F. Line cupcake pan with paper liners. Sieve flour, baking powder, baking soda and salt, set it aside.
2. In the bowl of an electric mixer, add eggs and whisk 10-20 seconds. Add sugar and continue to whisk on medium speed about 30 seconds. Add vanilla and oil, continue to whisk for 1 min.
3. Reduce mixer speed to low and add in the flour in 3 batches, alternating with milk. Beat until just combined. Make sure you scrape the side of the bowl as you go along.
4. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, with a small knife hollow out a small hole on the cupcakes.
6. Fill the lemon curd in a piping bag and pipe some of the curd on top of the cupcakes. Top it with a small slice of lemon.