home / Salads/ Cupcakes with lemon curd and cream. Lemon Swiss meringue cupcakes with violets

Cupcakes with lemon curd and cream. Lemon Swiss meringue cupcakes with violets

By 25.12.2015

Lemon cupcakes - pastries for those who do not like when it is very sugary and sweet. The lemon center adds a pleasant sourness. If you do not like meringue, you can replace it with any other cream of your choice. The cooking process consists of three main stages: the preparation of the lemon curd, the cupcakes themselves and the meringue.

Ingredients

Lemon - 2 pcs.
Sugar - 260 g
Egg - 5 pcs
Butter - 115 g
Flour - 200 g
Soda - 1/3 tsp
Vanillin - a pinch

Step by step cooking process at home

For cooking we need: lemons, eggs, flour, sugar, butter, vanillin and soda.

First of all, we prepare the curd so that it has time to cool and thicken a little. Mix the juice of one lemon with two tablespoons of sugar. Beat the whole egg with the yolk with a whisk (the protein will still be useful to us). Add the beaten eggs to the lemon juice and mix well.

We put the saucepan on the fire (it should be slightly below average), add 15 grams of butter and cook, stirring constantly so that the curd does not burn. You need to cook for about 8 minutes until the curd begins to thicken. We also take into account that when cooling, the curd will still thicken. Remove the heat and stir in one teaspoon of lemon zest. We cover our curd with a lid and leave to cool.

Cooking dough. Soft butter room temperature Beat 100 grams with 140 grams of sugar until fluffy white mass.

Add 3 eggs one at a time, beating thoroughly each time.

Then we introduce half of the flour in several stages, zest and lemon juice and again flour. Add soda and vanilla. We mix, you can use a mixer, or you can use a spatula so that there are no lumps of flour.

We distribute the dough into molds and put in an oven preheated to 180 degrees for 15-20 minutes. Check the condition of the cupcakes with a toothpick, it should come out dry.

While the cupcakes are cooking, let's make the meringue. Beat the protein that we left at the beginning with two tablespoons of sugar until stiff peaks form.

Let the finished cupcakes cool slightly. Cut out the middle of each cupcake, for this you can use a teaspoon, but it is most convenient with a small sharp knife. Cut out in a circle almost to the bottom of the cupcake.

Fill each cupcake with lemon curd.

Cover the top of the cupcakes with the caps you cut out of the cupcake. It turns out as if everything was like that and no one cut anything 🙂

We translate the oven, and the temperature is 200 degrees. We cover the cupcakes with meringue (you can simply coat with a knife or a spoon, you can use a pastry bag to make a hat). And put in the oven for 5 minutes, so that the meringue is slightly browned.

Hello my young friends! How are you doing?

Today, I still could not stand it and decided to write out loud my indignation at some of the egregious facts in the field of culinary blogging, which has overcome me for the past few years.

Here, look. As part of my creative, so to speak, activity, I walk through the endless expanses of the Russian-speaking layers of the Internet and what do I find out? That the vast majority of our Russian-speaking planet loves recipes from mass culinary portals questionable appearance and quality, on which recipes are scribbled in batches and by all and sundry. At the same time, no one, of course, checks what kind of recipes they are and whether they are suitable for going to the masses.

And then we constantly read tearful complaints about the fakap of the unfortunate victims of these under-recipes from fans of this epistolary genre.

I’m already silent about the endlessly growing, like mushrooms, publics in classmates and contacts. It's generally some kind of tin. It is impossible to even read them without tears, let alone cook them.

And at this time chic stylish high-quality personal blogs live somewhere in the back of the Internet, like the beggar Marimar from the series of the same name before she married Eduard Batkovich Capetillo.

So, such blogs, which girls, in the literal sense of the word, live in, you won’t find them in RuNet during the day. And only the most advanced and dedicated know about them. It seems to me, friends, it is high time for us to move away from mass consumption and catering, and move to a qualitatively new and higher level of our mental development :-)

Well, that's it, goondosila and that's enough. Now to business!

Received, so I have one order here the other day. Do, say, what you want, only quickly and efficiently!

After some deliberation, I decided to make lemon kefir cupcakes. More specifically: cupcakes stuffed with lemon curd and Italian meringue.

It's no secret that muffin batter is incredibly easy to make.

The only point where you need to be especially careful here is the last stage of mixing the ingredients. That is, after combining the dry and liquid components, you only need to slightly mix the dough until smooth and not a second more.

For this recipe, we need to make a dough that is sweet enough to balance the acidity of the lemon curd, which, as you will see next, is made with minimal added sugar. In addition, the Italian meringue according to this recipe is not as sweet as usual. Everything in moderation.

Cupcakes are incredibly moist, with a pronounced sweet and sour taste lemon.

cupcake recipe

For 12-14 lemon cupcakes

Ingredients:

For muffins:

flour - 190 gr.
salt - ¼ tsp
baking powder - 1 tsp with a slide
butter, softened - 100 gr.
sugar - 275 gr.
eggs, room temperature - 2 pcs.
vanilla essence - ½ tsp
grated zest of 1.5 lemons
lemon juice - 1 tbsp.
kefir - 125 ml

For the lemon curd:

lemon juice - 60 ml (1-2 lemons)
grated lemon zest - 1 tsp
sugar - 40 gr.
egg yolks - 2 pcs.
butter - 30 gr.

For the meringue:

egg white - 60 gr. (≈2 pcs.)
lemon juice - a few drops
sugar - 170 gr.
water - 30 ml
vanilla extract - 1 tsp

Cooking:

For lemon muffins:

Preheat the oven to 180°. We “charge” the muffin mold with paper capsules or grease with oil.
Sift flour (190 gr.) Mixed with salt (¼ tsp) and baking powder (1 tsp) into a bowl.
Weigh sugar (275 gr.) And softened butter (100 gr.) In the mixer bowl of the mixer. Beat thoroughly with a mixer until a fluffy mass of light color is formed.
We introduce eggs one by one: we introduce the second egg only after the first is completely mixed with the oil emulsion.
Together with the second egg, add vanilla essence and lemon zest.
Continuing to beat at a mixer speed slightly above average, alternately introduce in small portions flour and kefir with lemon juice.
After both mixtures are added, beat for a short time until a homogeneous mass is obtained.
We spread the dough for cupcakes in the prepared form, filling the capsules by 2/3, and bake in a preheated oven for 30 minutes.

If you have an ice cream scoop, use it to evenly distribute the batter between the pans.
Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Meanwhile, prepare the lemon curd.

We put all the ingredients except oil in a heat-resistant container: lemon juice (60 ml) and lemon zest (1 tsp), sugar (40 g), yolks (2 pcs.) And put on water bath.
With constant stirring with a whisk, bring the lemon curd to a thickening (it will take about 10 minutes, stir and wait!).
When our curd begins to thicken, remove the pan from the heat and add the butter, cut into cubes and mix until the butter is completely dissolved.
Pour the finished curd into another container and leave to cool completely. The lemon curd should have the consistency of soft butter after cooling.

Now let's get to assembling lemon cupcakes:

We take the cooled muffins and, using a teaspoon or a potato peeler, cut out the middle (somewhere to the center).
Then we take a pastry bag or, at worst, a syringe and fill these holes with a cooled Kurd.

After that we prepare Italian meringue.

Put in mixer bowl egg whites(2 pcs.) and a few drops of lemon juice.
In a small saucepan, mix sugar (170 g) with water (30 ml) and boil the syrup to 120 °. After the syrup boils, do not mix.
While the syrup is cooking, start beating the whites until fluffy (soft peaks).
When the syrup reaches a temperature of 120º, remove the saucepan from the heat, and reduce the mixer speed to medium, pour in a very thin stream caramel syrup into whipped egg whites.
Add vanilla extract and beat for another 5 minutes until a firm meringue forms.
Fill a pastry bag with the prepared meringue and cover the lemon cupcakes.
Finished cupcakes can be sprinkled with grated lemon zest.

With the permission of Sophia's parents, I'm showing you a photo from the archive of my almost freelance photographer Ranzina N.

I think any additional comments are unnecessary here. COOL BABY, YES?? I think she liked the meringue the most.

On this major note, allow me to take my leave. I'm in training. I have 2 hours of hard cross training and fit boxing today. And after that, no less tough marathon in the kitchen with the Gift cake. Already on the second run. I like him very much. Remember when we were kids? With a bunch of peanuts. Or is he still alive? Enlighten the ignorant!

Good luck, love and patience.

How to cook cupcakes with lemon curd recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

For me, there has always been such an association - if something is lemon, it means invigorating, refreshing. Perhaps this is partly due to stereotypes about summer lemonades in transparent glass jugs. However, you must admit that lemon sourness is special and this can and should be used.

In the summer heat, you don’t really want some too dense desserts that make the already heavy burden of heat heavier. But this crazy lemon dessert will be just right.

The trick here is that all the ingredients use, one way or another, lemons. I'm talking about a nice, very soft cupcake texture with a strong and pleasant taste lemons. Enhances all this lemon curd inside. And completes the magnificent, air cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.

We start by mixing the flour (190 gr.) and baking powder (1 tsp) well. Do not be lazy, it is very important to combine the dry ingredients well, use a whisk or even a mixer.

In another bowl, mix room temperature butter (100 gr.) And sugar (275 gr.). I want to draw attention to the fact that the oil should practically put a thick liquid mass. So it is best combined with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes.

Add eggs (2 pcs.) Alternately, mix well with a mixer each time.

Everything was mixed qualitatively and we introduce yogurt or sour cream (125 gr.). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. We also add lemon juice (1-2 tablespoons) and the whole zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!)

Ready dough put in baskets laid in a form. I, as usual, use a pastry bag - it's more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough be half a centimeter below the top edge of the basket.

Bake at 160-170 degrees for 20-25 minutes. Here we define it as follows: as soon as a light crust begins to form on top, it's time to take it out. This amount of dough is enough for 12-15 cupcakes. When the first batch is taken out, put the cupcakes on the wire rack, let them cool. At the same time, look at how it is baked to adjust the baking time.

When all the cupcakes are baked and cooled, fill them with the lemon curd prepared in advance. His recipe is in the Master class section, here. Don't skip this step. Cupcakes will be delicious without Kurd, but lemon bliss will no longer work. To fill cupcakes with Kurd, use a special cutter, it is in my store. The principle is that he carefully and evenly takes out the middle of the cake. We fill the resulting hole with a Kurd.

Top with Swiss meringue cream. Don't be scared, it's simple. His recipe is also in the Master class, here it is.

All is ready! Everything here is very cool combined, everything is so fragrant, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It’s especially great to eat them in a big company, smear yourself with cream, laugh at each other and enjoy the easy summer dessert what could be better!?

lemon cupcakes- for those who, like me, love citrus notes in desserts! A classic pairing: Lemon muffin batter, rich, refreshing lemon curd center and a fluffy top of lightly scorched Italian meringue. Yes, give me two! No, just three! It's so delicious that personally I'm ready to forget about everything in the world, including the traditional spring threats to my stomach to lose weight!

If you love lemon pastries, be sure to cook these cupcakes, treat yourself and your loved ones! And invite guests so that you get less :)

By the way, from the given amount of ingredients, you get 12 large cupcakes in capsules with a base diameter of 5 cm and a height of 5 cm. If you use smaller capsules, you will get more cupcakes. But I like big ones.

It is convenient to do this in advance, before we put the dough in the oven. Kurd needs to insist. How to cook it, I wrote in detail in the corresponding article, which is called Lemon Curd.

In the meantime, our filling is cooling, let's make ...

... cupcake dough!

Whip 200 g of natural (as far as possible) butter at room temperature with 180 g of sugar and 1 sachet (10 g) of vanilla sugar. To pomp. I beat with a 450W mixer for about 3 minutes.

Add the zest of 1 lemon. It is convenient to remove the zest with a fine grater, the main thing is not to touch the white part, and it is better to take a thick-skinned lemon (but this is not important) and wash it very well.

Add 4 eggs one at a time, beating thoroughly each time.

Here's what happens.

In a separate bowl, sift 280 g of flour and 3 tsp. baking powder. Stir with a whisk so that our cupcakes rise evenly when baking.

Pour half the flour into the sugar-butter mixture. Mix well with a mixer on low speed.

Add 60 g of sour cream 20%. Mix well again.

Pour in 30 g of freshly squeezed lemon juice. If the lemon is large, then one is enough for you.

Pour the remaining dry mixture and mix again with a mixer until smooth.

Here is the dough. Thick, but falls off the beaters.

Well, in general, the standard cupcake dough.

Bake Lemon Cupcake Bases!

We take cupcake capsules and insert them into metal molds. If you have pods that allow you to bake cupcakes without supporting metal pans, use those. This is usually indicated on the packaging or display case.

Fill molds 2/3 full with batter. We try to impose an equal amount and do it carefully so that our cupcake bases are beautiful when baked. Easy to fill molds with an ice cream scoop.

We send the cupcakes to the oven preheated to 160 degrees for 30 minutes. We check with a dry torch: inserted into the center of the cake, it should come out dry, without traces of dough. I bake on a medium level in the top-bottom mode, without convection. I measure the temperature with a special thermometer for ovens and try not to raise it above 160 degrees: this way there are more chances that the cupcakes will not burst, they will turn out even. They still crack a little, but it’s not at all scary, I’ll say more - for me, it’s even appetizing, somehow ... for real, or something :) And we will still decorate them with hats. But you still have to adapt to your oven, because I have repeatedly made sure that they all bake in completely different ways, even on identical modes.

Syrup!

While the bases for our cupcakes are baking, we will make the syrup for impregnation. It tastes better with it :) Honestly, I didn’t measure it. But about. I squeezed out 50 g of lemon juice, added 30 g of water and 100 g of sugar. I put the whole thing on fire, brought the sugar to a boil and dissolved, cooled it down. You can adjust the sweetness to your liking. Just keep in mind that the more sugar and less water, the thicker the syrup turns out and the worse it absorbs.

Here are our cupcakes!

Each weighs approximately 70g.

Ready for Italian meringue!

While our cupcakes are cooling down, let's make some cream for the hats. This will protein custard, whose more modern name is Italian meringue. I gave the technology and proportions in a separate article: the cream is wonderful, absolutely worth it to try it. It is inexpensive, airy, light and versatile. In addition, it is ideal for cupcakes with lemon curd, from the preparation of which the proteins just remain!

And now…

…filling and decorating our cupcakes!

With a nozzle (or whatever is convenient for you), cut out the cores.

You can already see what an airy, tender crumb has turned out! It is a pity that it is impossible to convey the aroma through the screen, it is absolutely amazing!

Pour the syrup into the resulting recesses. I do not pour on the crust on top, it almost does not allow the syrup to be absorbed.

Place the cooled lemon curd in a piping bag and fill the cupcakes.

From a pastry bag with a nozzle (I have a Wilton 2D here) we deposit the cream in the form of hats. In one of my articles, I showed how to do it.

But we will burn the meringue a little. This technique is quite often used by confectioners: the manipulation is simple to the point of impossibility, but it greatly ennobles appearance dessert, makes it more interesting. We need a gas burner. In a professional confectionery environment, they are called caramelizers. Under the same name they are sold in confectionery stores. But in fact, the essence is exactly the same as any of those burners that are sold in hardware, hardware or travel stores. They just cost a lot less. Moreover, if you do not have a burner, you can use a lighter with a horizontal flame, there are such, I know. The usual one won’t work, I tried it, it’s inconvenient :) And you can also put ready-made cupcakes for a couple of minutes in the oven, heated to 200 degrees. I also tried this option, it turns out not as beautiful as with a burner, but if you really want it, but there is no other way out, then try it, the main thing is not to overdo it! With cakes that you decide to decorate with meringue, such a trick will not work, you know, because of the cream with which this cake is actually covered.

Oh, and also, I once saw that the finished meringue is poured hot sugar syrup, caramelized, that is, and the same effect is obtained. But I wouldn't do that with cupcakes.

And with the burner, everything is simple, open it, press the button and work. Just be very careful! My burner is very powerful and sensitive and difficult to control. (Here, maybe “special, confectionery” is more convenient, and therefore more expensive, I don’t know this, or maybe ordinary ones are more convenient, only from another company). Need to get used to it. The flame is strong. Make sure that there are no flammable objects nearby, take children and animals out of the kitchen while working. Adjust the flame and set the hats on fire.

Our wonderful, tender lemon cupcakes are ready!

Gift boxes

And I’ll tell you, since I had such an opportunity, how to make gift boxes with flowers and sweets that are now fashionable. I'm not a big expert, but I tried it, and I really liked this gift/surprise/compliment option. True, I made a mistake, and I will tell you about it so that you can avoid it.

For a bouquet, we need, in fact, fresh flowers. Google the list of poisonous ones. There are some that should not be used in combination with products. It is better to wash the flowers and dry them with cold air using a hair dryer.

Next, we need a special floral sponge "Oasis". It's a thing, I'll tell you! It is amazing: light, instantly absorbs water and perfectly cut with a clerical knife, it can be given any shape!

Cut out a circle from the sponge for the cupcake capsule. Put in a saucer filled with cold water. The sponge absorbs water instantly. Insert flowers of your choice into it.

Now winding cling film: The sponge is wet and we need to keep the box away from water.

We put the finished bouquet in a cupcake capsule. It is convenient to use tulip-type capsules: they are tall and help prevent the flowers from touching the cream. If your bouquets are lush, and the capsules are not so high, then it is better to use a larger box so that there is room between the cakes and the flower arrangement. You can make a cardboard partition.

My flowers do not touch the cream, but are quite close. But these were my first bouquets of this kind. Next time I will make them less fluffy and use tulip capsules and bigger boxes.

In general, I really liked it. It looks beautiful and gentle, and it's easy, pretty fast and very interesting to do.

Inspiration to you, spring mood and fun adventures in the kitchen! Three V's :)

Do you want to say thank you? Best thanks - repost! Share with friends!

Hi all. Today I come to you with the promised recipe for lemon cupcakes. For me, this is a wonderful delicacy, the smell of which brings the New Year closer.

I already have more than one recipe for cupcakes on my blog, these are vanilla classic and vanilla double cheese, creamy, carrot, chocolate and brownies, cupcakes with yolks, and red velvet, where without it! All recipes are available via links, just click on the word you like and you will be taken straight to the article.

I thought that another recipe for cupcakes would not hurt, because this is a very quick delicacy that can be made without decorating with cream, leaving it in the form of cupcakes.

Lemon cupcakes according to this recipe are moderately sweet, tender.

In combination with lemon curd and your favorite cream - a great treat for your holiday!

So, how to make lemon cupcakes at home, step by step recipe with photos.

Ingredients for 16-18 pieces:

100 grams of butter
240 grams of sugar
2 eggs
125 grams natural yogurt or low fat sour cream
190 grams of flour
1 tsp baking powder
2 tbsp lemon juice
zest of 2-3 lemons

Cooking:

All ingredients must be at room temperature! And even yogurt, if there is a problem with yogurt in your city, then you can take sour cream with 10-15% fat content.

Beat butter at room temperature with sugar with a mixer until light and increase in volume, it usually takes me 5-7 minutes in time. Butter must be soft! If you beat it poorly, then the cupcakes will turn out hard and dense, without a hint of softness and fluffiness.

At this time, you need to sift the flour with baking powder.

Add flour to liquid ingredients in three batches. Mix until smooth with a silicone spatula or at low speed mixer.

This is how the final dough looks like.

We lay out the dough in molds, filling them by about 2/3 of the height and bake in a preheated oven for 18-25 minutes at 160-170 degrees.

We bake on the mode top-bottom, or bottom, not convection!

We determine the readiness of cupcakes as always by piercing them with a skewer, there should not be raw dough on it.

Inside, you can add lemon curd as a filling, look for the recipe here - Lemon Curd. And you can add a berry center, something with sourness is just right.

Ice cream, cream cheese, cream cheese cream, or cream with Mascarpone are ideal as a cream. All recipes are on the blog, click on them and you will be taken to the desired page.

Here are the beauties we got.

I decorated cupcakes with my favorites cheese cream, but Plombir, as a cheaper cream, will be delicious here!

A detailed article about nozzles for decorating cupcakes is here - an overview of pastry nozzles. There I showed with examples what nozzles can beautifully decorate cupcakes.

You, of course, ask about the amount of sugar. So I removed 50 grams of sugar from the original recipe. I didn’t decide anymore, since sugar also gives structure to the dough

You can replace white sugar with cane sugar, this will reduce the sweetness. Although, for me, they turned out to be moderately sweet, not cloying. Experiment!

And in the next article I will tell you how to make an incredibly delicious Christmas cupcake.

Do not miss!

Hello my young friends! How are you doing?

Today, I still could not stand it and decided to write out loud my indignation at some of the egregious facts in the field of culinary blogging, which has overcome me for the past few years.

Here, look. As part of my creative, so to speak, activity, I walk through the endless expanses of the Russian-speaking layers of the Internet and what do I find out? That the vast majority of our Russian-speaking planet loves recipes from mass culinary portals of dubious appearance and quality, on which recipes are scribbled in batches and by everyone who is not lazy. At the same time, no one, of course, checks what kind of recipes they are and whether they are suitable for going to the masses.

And then we constantly read tearful complaints about the fakap of the unfortunate victims of these under-recipes from fans of this epistolary genre.

Meanwhile, the most chic stylish high-quality personal blogs live somewhere in the back of the Internet, like the beggar Marimar from the series of the same name before she married Eduard Batkovich Capetillo.

Well, that's it, goondosila and that's enough. Now to business!

Received, so I have one order here the other day. Do, say, what you want, only quickly and efficiently!

After some deliberation, I decided to make lemon kefir cupcakes. More specifically: cupcakes stuffed with lemon curd and Italian meringue.

It's no secret that muffin batter is incredibly easy to make.

The only point where you need to be especially careful here is the last stage of mixing the ingredients. That is, after combining the dry and liquid components, you only need to slightly mix the dough until smooth and not a second more.

Cupcakes are incredibly moist, with a pronounced sweet and sour lemon flavor.