When we had our Cupcake Charity event last week, the most beautiful cupcakes were delivered to us or even made by our students at the academy. There were however one delivery of 24 cupcakes that did not look like the rest.No “fanchy-smanhcy” decorations or something on them that made you think of selling them as decorated cakes.But boy, did they smell good! I couldn’t get to taste them, but because I knew who they came from, I got all my courage together to bravely ask my friend for the recipe. Renate Lubbe, also a foodie like myself, and also someone that runs her own business by giving cooking classes to children, gladly gave it to me!
Apparently at the Charity event sale at the V&A Waterfront last week, they were an absolute hit.People came back for more, and someone even said they effortlessly “gulped” three of them down at once! This feedback ultimately won me over completely.I just had to make them for myself (actually for a gathering this Sunday), and get to taste them first hand.
The lemon curd is injected into the cupcake’s centre and the icing sugar and lemon juice glazed on top. The full recipe is below, with some notes I made marked with an asterisk (*).
Lemon curd filled Cupcakes – by Renate Lubbe
Preparation Time : 40 minutes
Cooking Time: 20 minutes for Lemon Curd
Baking Time: 10-15 minutes for Cupcakes
Serves: 24 Cupcakes
Yield: 2 Litres
500ml /2 cups sugar
250ml sunflower seed oil
250ml warm water
6 large eggs, separated
500ml/ 2 cups flour
30ml baking powder
For the filling:
2 large juicy lemons, grated zest and the juice
150ml/ 2/3 cup castor sugar
4 large eggs
100g unsalted butter
For the topping
4 large lemons, zest only
300ml / 1 1/5 cups icing sugar
90 ml lemon juice, fresh
Method for cupcakes
1. Preheat the oven to 180°C.
2. Place sugar, oil and egg yolks in a mixing bowl and beat, slowly add the warm water, mix until the mixture is thick and cool.
3. Sift the flour, baking powder and salt together.
4. Sift the dry mixture a second time over the sugar mixture and fold in with a firm spatula.
5. Whisk the egg whites in a clean mixing bowl until soft peaks start to form.
6. Fold the egg whites into the mixture using a spatula until it’s all blended together.*Do not over mix.Gently fold the egg whites in to keep all the air inside the batter.
7. Divide the batter between 24 cupcakes.* It’s always best to put batter that is very runny, into a jug so that it can be poured into the cupcake wrappers.
8. Bake for 15 – 20 minutes on 180°C or until golden brown and firm/ spongy to touch.
9. Take the cupcakes out of the oven and lift them out of pan, then set aside to cool.
1. Place the castor sugar and grated lemon zest in a bowl.
2. Whisk the lemon juice together with the eggs and pour over the sugar.
3. Add the butter (cut into small pieces).
4. Place in a double boiler that is just simmering.* Place a bigger pot on top of smaller sized pot that is filled halfway with water to act as a double boiler.
5. Stir constantly until thickened, about 10 -20 minutes.
6. Set aside to cool.
7. Fill a syringe with the cooled lemon curd.
8. Inject about 6 ml into each cupcake (Using the Nuby baby syringe from the baby stores, it works the best).* I used a normal syringe which can work as well, just make sure the curd is free from any zest that might get stuck in the small opening of the tip.Topping
1. Remove the zest from the lemons by using a zester to get long, curly strips, but not too thick.This will be used as decorations afterwards. * I only had limes left in the house, as you can see from the photos.That might also work if you run out of lemons!
2. Sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.* I added a bit of Corn Syrup (Glucose can also work), just to make the consistency bit firmer and it will set harder).
3. Allow the icing to stand for 5 minutes.
4. Glaze each cupcake and scatter the lemon zest over the top for decoration.