INGREDIENTS
3-1/2 cups
all-purpose flour well sifted
2 tablespoons finely grated lemon zest2 tablespoons of freshly lemon juice
1/2 teaspoon baking powder
1-1/2 teaspoons kosher salt
3 sticks of butter room temperature
23/4 cups of granulated sugar
8 ounces cream cheese at room temperature
7 large eggs at room temperature
1 teaspoon pure vanilla extract
Icing sugar, for dusting
2 cups lemon curd
2 tablespoons finely grated lemon zest2 tablespoons of freshly lemon juice
1/2 teaspoon baking powder
1-1/2 teaspoons kosher salt
3 sticks of butter room temperature
23/4 cups of granulated sugar
8 ounces cream cheese at room temperature
7 large eggs at room temperature
1 teaspoon pure vanilla extract
Icing sugar, for dusting
2 cups lemon curd
METHOD FOR MAKING the cupcakes
1.
Preheat
the oven to 325 DegreesF or 180 Degrees C.line two cupcake pans with paper
liners of your choice.
2.
In
a large bowl mix together the flour, lemon zest, baking powder, and salt .set
aside
3.
In
another bowl cream together the butter
and sugar with an electric beater till
fluffy and light.Now Add the cream
cheese and beat well until completely incorporated.
4.
Now
Add in the eggs, one at a time beating well after each additionto ensure
streaks of yolk remain. Follow it by Adding the lemon juice and vanilla extract , and beat
well until well combined.
5.
Now
add the dry ingredients with a spoon mixing well and scraping from the sides of
the bowl after additions. Mix together
until all ingredients are combined.
6.
Scoop
the prepared batter in the lined cupcake cups filling each mold about 3/4 full.
7.
Bake
for 25 minutes, or until a toothpick r inserted into the center of one of the
cupcakes comes out clean.
8.
Allow
the cupcakes to rest in the oven for 5 minutes, then move to a
cooling rack and allow to cool completely before filling the cupcakes with lemon curd.
9.
Insert
the base of a large pastry tip into the center of a cupcake about 1/4-inch
deep, and twist until the cake center twists alongside the tip; pull directly
up to remove the center. Repeat with all of the cupcakes.
10. Sift powdered sugar over the tops of
the cupcakes using a strainer.
11. Put the lemon curd into the piping bag
and pipe it nto the cupcakes until it's flush with the tops of the cupcakes.Serve
and enjoy
