I made the lemon curd as per directions in the morning, then let it sit and chill in the refrigerator until I needed it later that afternoon. For my cupcakes I decided to slack off and used a box. But to make up for it I added a special touch to my cupcakes by making them cup-cakes.
The key to making cupcakes in cups is to make sure you use oven safe cups or mugs, and lightly oil them. I like to use Smart Balance Light a vegan margarine.
Once my cakes were finished I set them aside to cool, while I mixed together a fresh raspberry topping. Mashed raspberries in whipping cream with just a smidgen of sugar. This truely is heavenly. One of my guests was allergic to raspberries so we substituted extra lemon curd on the top of her cupcake.
(note: I hate this picture with a passion, but it was the only one I had of the finished cupcakes. The whipped cream didn't get whipped all the way, so it was a little runny)
Remember how I wanted to incorporate the Lemon Curd into my cupcakes? I decided the best way to do that would be to fill my cupcakes. This was my first time making filled cupcakes and it wasn't nearly as daunting as I thought it would be.
Delicious and fairly easy.
Easy to read lemon curd recipe
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
Adapted from Easy Entertaining with Marlene Sorosky
(x-posted to mealplans and my journal)