For the second half of the cupcakes for the baby shower I mentioned in my last post, I made Lemon cupcakes much like the ones I've previously posted about. I, however used a different cake and icing recipe (same curd) and I liked them way better! Here are some pics (those are Lemonheads as a garnish):
Lemon Cupcakes (from both Homemade by Holman and Baked)
1 1/4c cake flour
1/2T baking powder
1/2t baking soda
1/2 stick butter, softened
1/4c vegetable shortening, room temp
Grated zest of 1 lemon
1/2 lg egg
3/4c ice cold water
1.5 egg whites, room temp
1/8t cream of tartar
4 egg yolks
zest of 1 lemon
1/4+1T lemon juice
5T butter, cold, cut into pieces
2 1/2T flour
1 1/2Tc heavy cream
1.5 sticks butter, soft but cool, cut into small pieces
1/4c lemon curd
Preheat to 325F. In a medium bowl, sift together flours, baking powder, baking soda, and salt. In a large bowl, beat the butter and shortening until creamy. Add the sugar, vanilla, and lemon zest. Beat until fluffy. Scrape down the sides and add the egg, beat until just combined. Add flour mixture, alternating with ice water, beginning and ending with the flour. In a separate bowl, whisk together the egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter. Fill cupcake liners 2/4 full and bake for about 20 minutes. Cool completely.
Combine everything but the butter in a small saucepan. Cook over medium high heat, whisking continuously. cook until thickened, about 8-10 minutes. Remove from heat and add butter, one piece at a time, stirring until incorporated. Strain through a fine mesh strainer into a bowl. Press a piece of plastic wrap against the surface of the curd and refrigerated for an hour.
In a medium saucepan, whisk the sugar and flour together. Add the milk and the cream and cook over medium heat, whisking occasionally until the mixture has thickened and boiled. Transfer the mixture to a large bowl, beat on high until cool. Add the butter, mix until thoroughly incorporated. Beat until light and fluffy. Add the vanilla and lemon curd and mix until combined. Refrigerated frosting to get a stiffer consistency.
Enjoy these while we are still in citrus season!