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Topic: Lemon curd filled mini-cupcakes with lemon cream cheese topping  (Read 864 times)
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PerfectlyBohemian
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« on: August 07, 2011 11:49:42 PM »



During my summer holiday I have been staying with my fiance in North Carolina. I've been baking about every other day because he is working full time and I like to spoil him Smiley

I didn't document the peanut butter cup cookies or the white chip brownies with a mixed nut topping. I decided that mini-cupcakes are too cute not to document, however.

I followed the recipe here for the cake but I reduced the cooking time to 10 minutes for the miniatures: http://www.joyofbaking.com/cupcakes/LemonCupcakes.html

I just used store bought lemon curd for the inner filling. and I sort of made up the topping recipe after reading a few others and not being happy.

Topping:
Mix 8 oz softened cream cheese with 1/4 cup softened butter...
Gradually combine up to 1/2 lb of powdered sugar...
Add the juice from one small lemon...
Add more powdered sugar if necessary to thicken (I used a little less than half a pound total)


Pretty, fresh-from-the-oven cupcakes:




Filling the cupcakes with lemon curd (I used a butter knife to cut triangle holes and used a sandwich bag with a snipped corner for filliing):



The first bunch filled up:



The frosting (using a sandwich bag again); I kept bumping the ones I had already frosted, so some of them have extra spikes on their sides, whoops! Tongue:



All 37 frosted mini-cupcakes taking over my counter (some space was also consumed from the previous night's mead production):



And the final line up with sprinkles for luck is shown at the top of the page! Smiley

Thanks for reading! Tuesday morning I am making cappuccino cupcakes, so another post is to come! Cheesy




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fifilaru
« Reply #1 on: August 08, 2011 12:03:00 AM »

I love this, it is simple but extraordinary.
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« Reply #2 on: August 08, 2011 12:13:41 AM »

So cute and puffy! That's one lucky BF you've got. I just discovered lemon curd recently from watching Rachael Ray and used some to make a "faux pastry cream" with mascarpone and heavy cream. Delish!!
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« Reply #3 on: August 08, 2011 12:48:49 AM »

Mead and lemon cupcakes? I think I love you!
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Are you going to throw that away?! Can I have it?!


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« Reply #4 on: August 08, 2011 06:20:47 AM »

I love LEMON - your cupcakes make me want some, and they look so pretty and fresh! Yummmmmmmmmm!   Cheesy
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PerfectlyBohemian
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« Reply #5 on: August 08, 2011 09:03:40 AM »

I just discovered lemon curd recently from watching Rachael Ray and used some to make a "faux pastry cream" with mascarpone and heavy cream. Delish!!

O, I love mascarpone. I will have to try that Smiley Is it the "Limoncello and Lemon Cream Fruit Tart"? I think I found the recipe.

Mead and lemon cupcakes? I think I love you!

Thanks! Cheesy The mead is for our wedding. Only a year and a few months to go Wink Crossing our fingers that it turns out well.

Also. I turns out that these little cupcakes are quite amazing after being chilled. It gives the cream a different texture. I like how it feels to bite into them Cheesy

I might make the topping a little lighter next time though. The thickness of the topping masks most of the lemon curd flavor and texture. Or I might do it with full-size cupcakes so I can inject more curd.
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« Reply #6 on: August 08, 2011 11:02:18 AM »

yup, that's it! i used a pie shell instead of the cake thing. it was delicious!
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