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Wednesday, June 22, 2016

Strawberry Curd filled cupcakes

Today is a school end of the year potluck at my husband's work.  Since I just picked a flat of strawberries yesterday, a nice dessert with strawberries seemed a good contribution.  In the past I have made a yummy cupcake with lemon curd, so why not with strawberry curd.  Is there such a thing?  After a google search, I narrowed down the recipes to this one from the website, The Art of Natural Living.  The result is a wonderful start of summer dessert perfect for potlucks, celebrations, or just dessert.

Strawberry Curd
12 ounces strawberries (by weight, about 3/4 of a quart)
3/4 cup sugar
 1 1/2 T. cornstarch
1 T. lemon juice
3 large egg yolks, lightly beaten
6 T. butter, cut into pieces

Put strawberries in blender and blend until smooth. In a saucepan, mix sugar and cornstarch. Add strawberry puree, lemon juice, and beaten egg yolks. Cook over medium heat, whisking constantly, until very thick (approx 10 minutes). Remove from heat; gradually add butter a pat at a time, whisking until melted.  Refrigerate for several hours.

Bake cupcakes.  I just used a mix.  After the cupcakes have cooled, using a spoon or melon scoop, scoop out a small well in the middle of each cupcake.

 Fill with curd. 

Frost with whipped cream or cool whip and garnish with a fresh strawberry.

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