Blueberry Cupcakes with Lemon Curd Filling

Blueberry Cupcakes with Lemon Curd Filling

These Blueberry Cupcakes are filled with delectable Lemon Curd Filling.

Blueberry Cupcakes with Lemon Curd Filling
Makes 2 dozen cupcakes
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter-flavored shortening
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 2 cups fresh blueberries
  • ¼ cup all-purpose flour
  • Lemon Curd Filling (recipe follows)
  • Brown Sugar–Meringue Icing (recipe follows)
  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
  2. In a large bowl, sift together cake flour, baking powder, and salt; set aside. In a medium bowl, and using a mixer at medium-high speed, beat shortening, sugar, and vanilla extract until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk to shortening mixture, beginning and ending with flour mixture. In a small bowl, combine blueberries and all-purpose flour, stirring to coat. Fold blueberries into batter. Spoon batter into prepared pans.
  3. Bake until a wooden pick inserted near centers comes out clean, about 18 to 20 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool completely.
  4. Remove approximately 1 tablespoon cake* from center of each cupcake. Fill with Lemon Curd Filling.
  5. Pipe Brown Sugar–Meringue Icing onto cupcakes. Using a culinary torch held approximately 6 inches from cupcake, lightly brown icing, if desired. Cupcakes can be stored, refrigerated, in an airtight container for up to 3 days.
*For testing purposes, our test kitchen used an apple corer to remove cake from center of each cupcake.

Lemon Curd Filling
Makes 1½ cups
  • 1 cup sugar
  • 1 tablespoon fresh lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup fresh lemon juice (about 4–5 large lemons)
  • ½ vanilla bean, split lengthwise and scraped, seeds reserved
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, softened
  1. In a medium saucepan, combine sugar, lemon zest, eggs, egg yolk, lemon juice, reserved vanilla seeds, and salt. Cook over medium heat, whisking constantly, until mixture thickens, about 7 to 8 minutes.
  2. Remove from heat; add butter. Strain mixture, transfer to an airtight container, and refrigerate for 4 hours, or overnight, before using. Lemon curd can be stored, refrigerated, in an airtight container for up to 5 days.

Brown Sugar–Meringue Icing
Makes about 6 cups
  • 6 large egg whites
  • 1½ cups firmly packed light brown sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  1. In the work bowl of a stand mixer, combine egg whites, brown sugar, lemon juice, vanilla extract, cream of tartar, and salt. Set bowl over a pan of simmering water, being careful not to let bottom of bowl touch water. Whisk constantly, until mixture registers 140° on an instant-read thermometer.
  2. Transfer bowl to mixer, and beat on high speed until tripled in volume and glossy, about 10 minutes. Place mixture in a pastry bag, and use immediately.

For more recipes featuring blueberries, see “Blueberry Bliss” on page 31 of the May/June 2013 issue of Victoria. 

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