Wednesday, February 3, 2010

Mini Lemon Curd Cupcakes with Lemony Cream

I got this recipe from a wonderful book called, "Cupcakes from the cake doctor" by anne byrn. I made this for enrichment, and they were a big hit! They are light, lemony, and luscious! Try them sometime. You can also use the same recipe to make 24 regular sized cupcakes.


48 paper liners for mini cupcake pans
1 pckg. plain lemon cake mix (18.25 oz) (I like Duncan Hines)
1 1/3 cup water
1/3 cup lemon curd (Dickinson's 10 oz. jar is best)
1/3 cup vegetable oil
3 large eggs
lemony cream (see below for recipe)
48 golden or red raspberries, for garnish


Place a rack in center oven and preheat to 350 degrees. Line 48 mini cupcake cups with paper liners. Set aside.

Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are just incorporated, 30 seconds.

Turn off machine and scrape the sides of the bowl with spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides of bowl again if needed. The batter should be well blended.

Spoon or scoop 1-2 tablespoons batter into each lined cupcake cup, filling it two thirds of the way full. Place in oven.

Bake cupcakes until they are golden and spring back when lightly pressed with your finger, 15-20 minutes. Remove the pans from oven and place them on wire rack to cool for 5 minutes.

Take cupcakes out of pan, and set on cooling rack to cool for 15 minutes before frosting.

Place a heaping tbsp. of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon. Cover the tops completely. Top with raspberries and chill or serve.

Recipe for Lemony Cream (frosting):


1 cup heavy whipping cream, chilled
1 tbsp. confectioner's sugar
1/3 cup lemon curd


Place a large clean mixing bowl and electric mixer beaters in the freezer for 5 minutes while you assemble the ingredients.

Pour the cream into the chilled bowl and beat with electric mixer until cream has thickened, 1 1/2 minutes. Stop machine and add sugar. Beat the cream and sugar on medium high untl stiff peak forms, 1 to 2 minutes more. With a rubber spatula, gently fold in lemon curd. Taste, adding more lemon curd, if desired.

Use this right away to frost cupcakes or chill for up to 8 hours before using.

Note: Lemon Curd is in the jam/jelly section of the grocery store. If you can't find Dickinson's brand, find a lemon curd that is made with butter NOT margarine.

Additional Note: Can also used halved strawberries instead of raspberries for garnish if desired