Cake Class- Project Class - Lemon Curd Cupcake Recipe

Hi Everyone,

Lemon Curd Cupcakes, SMore's Cupcakes, and "Ice Creamy Cupcakes"

On my work days I am trying to keep posting recipes and other goodies to my blog. This is a recipe that just begs to be made in the spring: "Lemon Filled Cupcakes". I teach these in my Wilton Project "cupcake" class, which will happen again this May. This is a simple Lemon Curd recipe that is prepared mostly in your food processor so that you do not have to worry about scrambling your eggs when you mix  the curd up.

For those of you that are new to the Wilton Program at Michaels, we  have a range of classes you can take along with Course 1-3. In particular, I teach specialty cupcakes, Candy making, Gum paste & Fondant Cake Toppers,  Gingerbread Houses, and Kids Cakes. The sky is really the limit on Wilton Project classes so if there is something in particular you would like to learn please let me know.

Lemon Filled Cupcakes 

This recipe calls for 1 dozen white or vanilla cupcakes baked and completely cooled.

For the filling you will need to pre make one batch of Lemon Curd. The curd needs to cool down before you fill your cupcakes.

Lemon Curd:

1/4 Cup Fresh Lemon Juice

1/2 Tsp Lemon Zest

1 Cup Sugar

4 Eggs

1/2 Cup Melted Butter ( Do not use margarine it will not set properly)

To make the curd, place zest and sugar in a food processor or blender, process until combined. Add the lemon juice and eggs and process again until smooth. Then  slowly add the melted butter while pulsing the blender or processor—do this until all the ingredients are combined & smooth.

Then place the mixture in the top of a double boiler and cook it over simmering water for 5 minutes, until it thickens. Remove from  heat and let it cool enough so you can handle it and fill your cupcakes.

To Ice the cupcakes:

You will need 2 cups class butter cream or decorator icing. Add 1 tsp of fresh lemon juice to the icing along with your coloring/tint and stir. The icing should be medium consistency to decorate with. If it is still to stiff add 1-2 tsp water until the medium consistency is reached.

To Decorate :

Use a star tip to make “ pull outs”, then add a fondant lemon dusted with sanding sugar,  and green  leaves made with tip 352.

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