Hello everyone, I hope you are all well.
I made these fabulous cupcakes last week. I added sour cream to the batter to make them nice and moist, and inside the baked cupcakes you’ll find luscious lemon curd.
Top the cupcakes with Vanilla bean frosting and pink sanding sugar and they will be a delight both for the eye and for the tastebuds…
Lemon Cupcake & Pink sanding sugar (yield: 24)
- 1 cup (230 g) unsalted butter
- 2 1/2 cup (550 g) regular sugar
- 2 teaspoons vanilla paste
- 5 large eggs (separated)
- 2 2/3 cups (350 g) all-purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (125 ml) sour cream
Preheat the oven to 350 ˚F (180 ˚C).
Line two cupcake trays with paper cases.
Put the butter and sugar into a bowl and beat until fluffy, about 8 minutes.
Add all the egg yolks and beat for another 3 minutes.
Sift the flour, corn starch, salt and baking powder into a bowl, then repeat twice for extra added air.
Add the flour mixture and the sour cream to the batter and mix until just combined.
In a seperate bowl, whisk the egg whites until stiff, then fold into the batter.
Spoon the mixture into the paper cases until two-thirds full. I use an ice cream scoop for this.
Bake in the preheated oven for about 25 minutes.
Leave to cool completely.
Fill the center of each cupcake with some lemon curd, you can find my recipe here.
Top with Vanilla Bean Frosting, you can find the recipe here.
Pink sanding sugar is easily made by adding a small drop of pink food coloring to a zip bag filled with some regular or granulated sugar. Use your hands to knead and shake the bag to distribute the color.
Use another color if you prefer.
Decorate these cupcakes with three swirls of the Vanilla bean frosting and roll them in the sanding sugar.
Baked with love…
Wishing you all a good day.
Hugs from me to you.