I’ve posted another recipe before which used lemon curd, Lemon Curd Cheesecake but my first attempt at a recipe using lemon curd was these lemon cupcakes. I thought the whipped cream frosting looked ever so pretty and that the curd inside would be a delightful surprise.
Again, I turned to Joy of Baking for the recipe which was so simple I had to try it.
The batter only required butter and no oil. I’m used to making cupcakes with some oil and cake flour so the eventual cupcake had a more coarse and drier texture than I was used to. However, this texture went very well with the lemon curd. I did have some of my standard vanilla cupcakes leftover and the moistness of those did not go as well with the curd.
The frosting was a little tricky for me. In the hot weather, cream is a b*tch to work with (like so many of my colleagues). Underbeat and you get liquid, overbeat for just a second and you get butter. And don’t even get me started about stabilising. I used gelatine to stabilise. Note to self: Use vegetarian alternatives next time for vegan friends.
Everyone loved the lemon curd and thought there should have been more in the cupcakes so next time, I’ll be boring a larger well! Personally, although the clouds of whipped cream frosting looked so lovely, I could do without the hassle or the taste. Next time, I might just glaze the top of the cupcakes with lemon curd and do without the whipped cream.