Wednesday, January 16, 2013

Orange Cupcakes w/ Lemon Curd Filling

Sorry guys if the picture isn't as good as it usually is! >< I was running late and I just need some pictures to post on the blog so I tried my best in just 3 minutes haha. Anyways, these cupcakes are very zesty and full of lemon/orange flavors (which is a great combination!). Enjoy! Follow me on this blog for more blog updates.

(Makes 12 cupcakes)

For the Cupcakes
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon of pure orange extract
Zest of 1 orange (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1. Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.
In a separate bowl whisk together the flour, baking powder and salt.
3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For the Lemon Curd: (Makes about 1 cup)

  • 3 egg yolks

  • 1/2 cup sugar
  • 3 tbsp fresh lemon juice (about 2-3 lemons)
  • 1 tbsps grated lemon zest
  • 1/4 cup cold unsalted butter, cut into 1/8-in slices

    1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. 
    2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. 
    3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.
    4. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

    For the Cream Cheese Frosting:
    8 ounce package of cream cheese; room temperature
    2 tablespoon of butter; room temperature
    1 tablespoon of shortening
    1 teaspoon clear vanilla extract
    1 1/2 cup confectioners sugar; add more to reach desired consistency

    1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.
    2. Blend in the vanilla extract.
    3. Slowly add the confectioners’ sugar until you reach the desired consistency.

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