Lemon Curd Cupcakes | Cupcakes With Lemon Curd Filling

 

Lemon Curd Cup cakes/ Cupcakes With Lemon Curd Filling Lemon curd is one of my favorite fillings for cupcakes. This  sweet and tangy filling is ideal for any cupcake. Cupcake plunger made my job much easier. You can get it for under 5 $. With Cupcake plunger  remove the core of the cupcakes, fill with lemon curd and use the core as a topper. I had used homemade lemon curd without using butter, will share the lemon curd recipe in later posts. They tasted heavenly with my white cupcakes..

Ingredients

• 3 1/2 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla
• 12/3 cups sugar
• 1 cup unsalted butter, room temperature
• 8 large egg whites
• 1/2 tsp cream of tartar
• 1/4 cup sugar
• 1 cup fresh lemon curd
• 
  

Directions



Find cupcake recipe here

http://www.reciperoll.com/2012/04/lemon-curd-cupcakes-cupcakes-with-lemon.html

  Here is the image of Cupcake Plunger

Classic White Cupcakes | Egg Whites Cupcakes

What to do with leftover egg whites? I made Lemon curd last week which uses only egg yolks and I was left with lots of egg whites. Classic white cake uses only egg whites and is widely chosen for Traditional wedding cakes.

Ingredients

• 3 1/2 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla
• 12/3 cups sugar
• 1 cup unsalted butter, room temperature
• 8 large egg whites
• 1/2 tsp cream of tartar
• 1/4 cup sugar

Directions

Preheat the oven to 375 degrees F. Sift the dry ingredients and set aside. In a bowl combine milk and vanilla
extract. In a large bowl beat butter and sugar until light and fluffy.  Add the dry ingredients on low speed alternating with milk mixture, beat until smooth. Using clean beaters, in separate bowl beat egg whites with cream of tartar and sugar until stiff but not dry. Using rubber spatula fold one - quarter of the egg whites into the batter, then fold in the remaining egg whites. Pour the batter into the pan  and spread evenly. This recipe will yield almost three 8 x 2 - inch cakes. Bake for about 25 minutes or a tooth pick inserted into the center of the cake comes out clean.

http://www.reciperoll.com/2012/04/classic-white-cupcakes-egg-whites.html