- 12
Ingredients
- 1 1/2 Cups Flour
- 1 Cup Vanilla Sugar
- 1 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Eggs
- 1/2 Cup Oil
- 1/2 Cup Milk
- 1 Teaspoon Vanilla Bean Paste
- 1 Teaspoon Lemon Extract
- 2 Tablespoons Lemon Zest
Preparation
Step 1
Makes 12 Cupcakes
Directions
1. Preheat oven to 350 degrees
2. In a large mixing bowl sift together dry
ingredients
3. Add egg, milk, oil, vanilla bean paste, lemon extract and lemon zest, beat on medium speed for 2 minutes
5. Place cupcakes in preheated oven and bake
for approximately 12-15 minutes. Gently
insert a toothpick into one of your cupcakes, if it comes out clean they're done
Kruzteaz Pie Crust Mix
. To make the cookies, cut out pie crust with a one inch scalloped circle cookie cutter (you could really use any shape you wanted, a heart would be cute too), brush with an egg wash mixture of egg yolk and a little water for a shiny, golden brown finish and sprinkle with white sanding sugar. Bake pie crust cookies according to package directions.
After cutting out your shapes, place cut outs back in the fridge for 30 minutes so they retain their shape while baking.
Directions
1. In a small sauce pan, whisk together lemon zest, lemon juice, vanilla sugar and eggs
2. Over medium heat stir mixture with a wooden spoon until sugar is dissolved
3. Add butter and continue to stir mixture constantly until it reaches a pudding like consistency
4. Pour mixture through a wire-mesh strainer and let cool before filling cupcakes
Store your curd in a squeeze bottle, it makes it really easy to fill your cupcakes with no mess.
4. With your oven set on Broil, put cupcakes on a cookie sheet and place in the oven to toast. Make sure to watch the cupcakes carefully, once they start to brown it goes pretty fast and you do not want to burn them
5. Top cupcakes with a pie crust cookie and eat! Cutting a small slit in your frosting makes placing your cookie on top a little easier