Today is my Dad's birthday. For the first time, in a very long time, my mom agreed to let me bake some cupcakes to bring to his party. This is a big deal. So I had to come up with a recipe that would wow the family. This recipes takes quite a bit of time. The results, however, are fabulous.
This recipe came from Martha Stewart's "Cupcakes" cookbook.
For the cupcakes:
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. unsalted butter, at room temperature
2 c. sugar
4 large eggs
3 T. lemon zest
1 t. vanilla
1 c. buttermilk
Combine butter and sugar. Beat well until light and fluffy. Add eggs, one at a time, incorporating well. Mix in lemon zest and vanilla. In a separate bowl, mix flour, baking powder, and salt.
Add flour mixture in 3 batches, alternating with buttermilk to the batter. Put cupcake papers in pans and fill cups 2/3 full. I got 20 cupcakes.
Bake at 350 for 25 minutes. Cool completely
Filling/topping:
1 jar lemon curd
After cupcakes cool, spread 1 T. lemon curd on top of each cupcake.
Frosting:
1 1/2 c. sugar plus 2 T.
2/3 c. water
2 T. corn syrup
6 egg whites
Put 1 1/2c. sugar, water and corn syrup in a small saucepan. Stir occasionally on medium heat. Bring to a boil...do not stir once it boils. Put a candy thermometer in the pan and allow mixture to boil until it reaches 230 degrees.
While the sugar mixture boils, put egg whites in a mixer bowl and beat until soft peaks form. Beat in sugar.
As soon as the sugar mixture reaches 230...remove from heat. Turn mixer on medium and slowly pour hot sugar mixture into egg whites. Turn to medium high and beat for 7 minutes. Pipe onto cupcakes.
For the cupcakes:
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. unsalted butter, at room temperature
2 c. sugar
4 large eggs
3 T. lemon zest
1 t. vanilla
1 c. buttermilk
Combine butter and sugar. Beat well until light and fluffy. Add eggs, one at a time, incorporating well. Mix in lemon zest and vanilla. In a separate bowl, mix flour, baking powder, and salt.
Add flour mixture in 3 batches, alternating with buttermilk to the batter. Put cupcake papers in pans and fill cups 2/3 full. I got 20 cupcakes.
Bake at 350 for 25 minutes. Cool completely
Filling/topping:
1 jar lemon curd
After cupcakes cool, spread 1 T. lemon curd on top of each cupcake.
Frosting:
1 1/2 c. sugar plus 2 T.
2/3 c. water
2 T. corn syrup
6 egg whites
Put 1 1/2c. sugar, water and corn syrup in a small saucepan. Stir occasionally on medium heat. Bring to a boil...do not stir once it boils. Put a candy thermometer in the pan and allow mixture to boil until it reaches 230 degrees.
While the sugar mixture boils, put egg whites in a mixer bowl and beat until soft peaks form. Beat in sugar.
As soon as the sugar mixture reaches 230...remove from heat. Turn mixer on medium and slowly pour hot sugar mixture into egg whites. Turn to medium high and beat for 7 minutes. Pipe onto cupcakes.
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