Sunny-Side Cupcakes

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Ingredients

  • 1 cup (250 mL) granulated sugar
  • 4 tsp (18 mL) grated lemon zest
  • 1/2 cup (125 mL) unsalted butter, softened
  • 2 eggs
  • 2 tbsp (30 mL) lemon juice
  • 1-1/2 cups (375 mL) all-purpose flour
  • 1-1/4 tsp (6 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1 pincg salt
  • 3/4 cup (175 mL) milk

  • Lemon Curd:

    • 1 egg yolk
    • 1 egg
    • 1/4 cup (60 mL) lemon juice
    • 3 tbsp (45 mL) granulated sugar
    • orange paste food colouring, (optional)

    Cream Cheese Icing:

    • 1/2 cup (125 mL) cream cheese, softened
    • 1/2 cup (125 mL) unsalted butter, softened
    • 1/2 tsp (2 mL) vanilla
    • 3 cups (750 mL) icing sugar

    • Preparation

      In large bowl and using fingertips, rub sugar with lemon zest until combined. Beat in butter until smooth; beat in eggs, 1 at a time. Beat in lemon juice.

      Whisk together flour, baking powder, baking soda and salt; stir half into sugar mixture. Stir in milk. Gently fold in remaining flour mixture just until combined. Spoon into paperlined muffin cups.

      Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 16 to 18 minutes. Let cool in pan on rack for 10 minutes; transfer to rack and let cool completely.

      Lemon Curd:       In heatproof bowl, whisk together egg yolk, egg, lemon juice and sugar. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 25 minutes. Tint with food colouring (if using) to resemble yolk.

      Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in sugar, 1 cup at a time, until smooth. Using piping bag fitted with star tip, pipe icing onto each cupcake, leaving well in centre. Spoon 1 tsp of the lemon curd into each well. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
    • Baker's note: These are very good! The lemon cupcakes are very nice and the icing and curd are delish. I wouldn't recommend making large curd spots because the lemon curd kind of overpowers the cream cheese flavour in the icing. Mine do not look like the magazine photo haha Also I did not add the orange food colouring because I think that egg yolks are yellow!

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