Gluten-Free Lemon Curd-Filled Cupcakes, AKA Summer In Your Mouth

14 Jun

I’m going to stop beginning my posts by remarking how long it’s been since I posted. I think maybe I should cut myself a little slack…after all one can only be obsessed with so many things at once. I write to you now from the road, currently heading to Toronto with Orpheum Bell. We’re headed to play at a festival called North By North East (Think SXSW but with Canadian accents eh?). It’s my first show with them since my vocal cord surgery in March! That’s a whole story in itself. I could even tell you what I ate while all drugged up, totally silent, and nursing a very tender throat (non-dairy chocolate-spinach milkshakes and raw avocado/spinach/green everything soup while watching lots of movies…fun times for Brandon…). But that’s long past. What is important today is this:


Yep. Cupcakes. Cupcakes are starting to haunt my dreams. Brandon’s birthday was on Monday. I asked him if he had any preference for cupcake flavor, and he very ambivalently suggested “maybe something with chocolate…not a chocolate cupcake but like…chocolate in it…I don’t know.” I interpreted this as “I trust you darling! Make me something delicious” and went running far from chocolate chip cupcakes to the land of lemon. Inspired by some delicious lemon curd I tasted at the Portland Farmers Market, I decided to experiment with filled cupcakes, or “surprise cupcakes” as I like to call them. Perhaps you all can help me name these cupcakes. I can only think of cheesy things like “lemon clouds” or “lemon dream cupcakes” because they are so fluffy on the first bite and wonderfully smooth and tart upon reaching the surprise lemon curd in the center. Are you hungry yet? I am. I’m sitting at the border waiting to cross into Canada and all I want to do is eat a cupcake now that I’ve sat here and stared at pictures of them.

Well, dear reader, the odds of you being near your kitchen are probably pretty high, so you could be the lucky consumer of a delicious cupcake if you just follow your rumbling tummy down the rest of this page! I will warn you that these are not quick and dirty. You have to take your time and love them tenderly. So maybe have a snack and then get working on these.




LEMON ON LEMON CUPCAKE DELIGHTS (seriously, I need help with a name. Come on, people.)
*Adapted from a Martha Stewart recipe, altered by yours truly

So I woke up around 6 AM (naturally) on the day of Brandon’s birthday, like a kid on Christmas morning, except this time I was freakishly excited to make cupcakes. I waited til about 8 AM to appease my roommates then got to making lemon curd. It’s surprisingly easy! I will even tell you how to make it without straining it.

LEMON CURD

6 Tbsp unsalted butter, softened to room temp (Please don’t microwave this. Let it sit out and soften on its own.)
1 cup sugar
2 egg yolks
2 large eggs
2/3 cup fresh lemon juice
1 tsp grated lemon zest

In a large bowl, mix the butter and sugar with an electric mixer until somewhat smooth. Add in the eggs and egg yolks and beat for about a minute (this is what keeps you from straining later!). Mix in the lemon juice last. It may look a little funky, but no worries. The chunks will disappear as you cook and the butter melts.

Using a heavy-based saucepan, cook the mixture on low heat until it smooths out. Increase the heat to an easy medium and stir constantly until the mixture thickens. It should reach about 170 degrees (F) but should not boil. This should take around 15 minutes. Once thickened, remove from heat and add in the lemon zest. Transfer to a covered container and let chill in the fridge for a few hours. And ta dah! You have delicious lemon curd. I made 24 cupcakes, filled them with lemon curd, and still had some curd left over.

"the fried egg"

LEMON LADY CUPCAKES (still trying with that name thing)

1 1/2 cups unsalted butter, softened
2 3/4 cups gluten-free flour mix (I used C4C, I was lazy today and didn’t feel like mixing my own)
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs at room temperature, separated
1 1/4 cups granulated sugar
zest of one lemon
4 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup yogurt (I used The Greek Gods honey flavored Greek yogurt…yum)

Preheat oven to 350.

Whisk all dry ingredients together in a bowl to combine.
In a medium bowl, whisk the egg whites until soft peaks begin to form. Add in 1/2 cup sugar and continue whisking until stiffer peaks form. Set aside.

In another large bowl, with your mixer on medium speed, cream the butter until smooth.
Add in 3/4 cup sugar and lemon zest and beat until fluffy.
Add the yolks, one at a time until combined. Then add the vanilla and lemon juice.
Reduce the mixer speed to low, and add 1/3 of the dry ingredients until combined. Follow with half of the yogurt, then another third of the flour mix, the second half of the yogurt, and the remaining third of the flour mix until all combined.

Mix in one third of the egg whites, and then fold the rest gently into the batter.

Fill two lined muffin tins with the batter and bake for 15-20 minutes (they should get slightly browned on top–mine were big and needed a little more time since they’re dense). Let cool slightly before removing from muffin tins, and then let cool completely on a rack.

I’m sorry I didn’t take any process pictures! I was so consumed with getting these made that I just powered through.


When the cupcakes have cooled, remove a portion of their centers, as if coring an apple. This is where your lemon curd will go (and now you can sample the cupcake goodness).
Fill a pastry bag with lemon curd, and inject the curd into the center of the cupcakes til the curd reaches the top of the cupcake (think Ho-Ho but healthier and tastier).

Now, time to decide what to top the cupcakes with! I think a meringue would be really nice, but I didn’t have time for that and instead opted for a simple buttercream frosting.

"the brain"

EASY BUTTERCREAM
3-4 cups powdered sugar
2 sticks or 1/2 lb butter, softened
1/4 tsp salt
1 Tbsp vanilla extract
up to 4 Tbsp milk (I used flax milk)

Beat the butter using an electric mixer for a few minutes. Add the powdered sugar in a few batches until incorporated. Then add in the salt, vanilla, and 2 Tbsp milk. Beat until smooth. If the frosting is too soft, add more powdered sugar. If it’s too stiff, add more milk!

You can pipe the frosting on or spread it, you decide! I played with a little of both. It was a little too hot outside, though, and my frosting quickly decided it no longer wanted to play. I just acquired frosting bag tips, so bear with me as I experiment.

"underwater basket weaving"

"the poodle"

These were the perfect dessert to come home to after a spicy Indian dinner with the Brandon’s family. I spelled out “happy birthday b!” in (homemade) marzipan letters and lit about 7 candles in the cupcakes, my reasoning being that that’s probably closer to Brandon’s age “on the inside.”

I hope you like these cupcakes as much as we did.

Enjoy!

 

Advertisements

4 Responses to “Gluten-Free Lemon Curd-Filled Cupcakes, AKA Summer In Your Mouth”

  1. kristinelee123 June 14, 2012 at 9:33 pm #

    I’m eating one as I read this they are still delicious a few days later and I’m not gluten-free. Lemon Lady Cupcakes are the best.

  2. StarvingDiva (@StarvingDiva) August 16, 2012 at 4:42 pm #

    I seemed to have missed the temp to put the stove on, so I did 350 degrees. They look decent, they are in the oven now. I made a batch of another recipe on another website and they went immediately in the trash they were awful tasting, so this is round two for gluten free. The batter looks and tastes a lot better. HA! I’ll be back to give my opinion. I put a lot more lemon because I like a big pucker!

    • StarvingDiva (@StarvingDiva) August 16, 2012 at 5:56 pm #

      Okay ate one, they are utterly AMAZING! I am so glad i found this recipe. THANK YOU THANK YOU! Much better than the almond/coconut flour disaster I made earlier.

      • collectiveeats September 5, 2012 at 12:38 am #

        Thanks for noting my recipe faux-pas! I borrowed that recipe from the queen of homemaking (MARTHA) and ended up almost missing a few key ingredients (like baking soda and baking powder) because the online version of the recipe (copied by someone else) was missing those steps. I guess I went into auto-pilot on the oven temp. Luckily after staring at the baking powder on the counter and feeling confident that it had in fact NOT made it into the batter, I added it just in time and remembered to put it into this version of the recipe. Why is baking so complicated? Anyways, glad you enjoyed the cupcakes! Here’s to many more successes in the future.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: