Spring is slowly but surely coming in and, in bright sunshine, offers the opportunity for sun-yellow, airy-light lemon cupcakes.
Since I have a colleague I had the idea of stuffed cupcakes from their trip to the UK last week.
As a kid, I did not like lemon flavor in cake, which I'm sure I like sometimes used artificial flavor is - meanwhile I can get into fresh lemon abrasion but ingen.
Here comes my interpretation of lemon cupcakes with lemon curd filling and creamcheese frosting with triple lemon flavor
For 12 cupcakes:
125 g of very soft butter with 150 g of sugar creamy. Stir in 65 g of double-cream cheese (Philadelphia) in warm room, then turn over 2 eggs in turn. Finally, add the grated peel of 1/2 organic lemon .
In a separate bowl 125 g of flour mix with 1 tablespoon of baking powder and 1/2 teaspoon soda .
Add the flour mixture over the butter mixture and stir in briefly.
Divide the dough into the muffin cups and bake for about 20 minutes at 180 ° C, top and bottom heat, or 160 ° C convection.
Allow to cool on a wire rack.
In the meantime, for frosting 70 g of very soft butter with 70 g of powdered sugar creamy. 200 g room-warm double-cream cheese well stocked and airy. Finally, add the grated peel of 1/2 Organic Lemon and place the frosting in the refrigerator until ready to use.
Once the cupcakes have cooled cut in conical lids and fill in approximately 1 Tl Lemon Curd , then replace the lid. Of course, you can also make the lemon curd yourself, but I had the delicious of Fortnum & Mason.
Finally, pour the frosting into a piping bag and distribute it on the cupcakes. I used a 13 mm star grommet for this. Who likes to sprinkle a little fresh lemon sifting over the frosting.