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)
- Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
- 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.
- 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.
- Remove approximately 1 tablespoon cake* from center of each cupcake. Fill with Lemon Curd Filling.
- 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
- 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.
- 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
- 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.
- 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.