0 Picture
Ingredients
- 1 box lemon cake mix (18.25 oz)
- 1 1/3 cups water
- 1/3 cup lemon curd (recipe follows)
- 1/3 cup vegetable oil
- 3 large eggs
- Lemony Cream (recipe follows)
- 1 cup whipping cream, chilled
- 1 tablespoon confectioners' sugar
Details
Preparation
Step 1
Heat oven to 350º.
Line mini cupcake pans or regular cupcake pans with cupcake liners.
Mix cake mix, water, lemon curd, oil and eggs in large mixing bowl, following directions on cake mix box.
Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
Remove pans from oven and place pans on wire rack to cool for 5 minutes.
Then take the cupcakes out of pan carefully and let cool on the rack until completely cool.
Prepare Lemony Cream.
Place bowl and beaters in freezer for a few minutes then pour cream into chilled bowl and beat with mixer on high speed until cream has thickened.
Stop beating and add the sugar. Beat again until stiff peaks form. With a spatula, gently fold in lemon curd.
Use right away or chill for up to 8 hours before using.
Frost cupcakes with the lemony cream covering top of cupcake completely.
Top with slivered strawberries or raspberries or blueberries if desired.
Store in the refrigerator for up to 3 days.
*Lemony Cream:*
1 cup heavy cream, chilled
1 tablespoon confectioners' sugar
1/3 to 1/2 cup lemon curd
Place large clean mixing bowl and electric mixer beaters in freezer for few minutes while assembling ingredients. Pour cream into chilled bowl and beat with electric mixer on high speed until cream has thickened, 1 1/2 minutes. Stop machine and add sugar. Beat cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more. With rubber spatula, gently fold in 1/3 cup lemon curd. Taste, adding more lemon curd, if desired.
Use right away to frost cupcakes or chill up to 8 hours before using.
*Lemon Curd:*
3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely shredded lemon zest
In stainless steel bowl placed over saucepan of simmering water, whisk together eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees). This will take approximately 10 minutes. Remove from heat and immediately pour through fine strainer to remove any lumps. Cut butter into small pieces and whisk into mixture until the butter has melted. Add lemon zest and let cool. Lemon curd will continue to thicken as it cools. Cover immediately (so skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups.
Note: If you want lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into lemon curd.
Review this recipe