Celebrate spring (or even April Fool's Day) with fun cupcakes. The lemon curd surrounded by cream cheese icing makes them look like sunnyside- up eggs. How cute!
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Cream Cheese Icing:
Lemon Curd:
Method
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.)
Nutritional facts Per cupcake: about
- Fibre 1 g
- Sodium 111 mg
- Sugars 50 g
- Protein 5 g
- Calories 453.0
- Total fat 21 g
- Potassium 85 mg
- Cholesterol 116 mg
- Saturated fat 13 g
- Total carbohydrate 64 g
%RDI
- Iron 8.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 20.0
- Vitamin C 7.0
