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Lemon Curd Layered Cupcakes With Strawberry Frosting

 
One serving costs about $0.43

$0.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 mother's day,vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish American
spoonacular Score:11%

Spoonacular Score: 11%

 

The recipe Lemon Curd Layered Cupcakes With Strawberry Frosting is ready in about 45 minutes and is definitely a great gluten free and vegetarian option for lovers of American food. This recipe makes 12 servings with 232 calories, 3g of protein, and 12g of fat each. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. If you have juice of lemon, eggs, butter, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It works well as a very budget friendly dessert for Mother's Day. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Try Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting, Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish, and Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut for similar recipes.

Ingredients

Servings:
1.25 tsps
1.25 tsps baking powder
baking powder
0.75 Tbsps
0.75 Tbsps butter
butter
1 large
1 large egg
egg
3
3  egg yolks
egg yolks
4 large
4 large eggs
eggs
0.67 cups
0.67 cups granulated sugar
granulated sugar
4
4  lemon (juice)
lemon (juice)
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
120 ml
120 ml whole milk
whole milk
1.25 tsps baking powder
1.25 tsps
baking powder
0.75 Tbsps butter
0.75 Tbsps
butter
1 large egg
1 large
egg
3  egg yolks
3
egg yolks
4 large eggs
4 large
eggs
0.67 cups granulated sugar
0.67 cups
granulated sugar
4  lemon (juice)
4
lemon (juice)
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
120 ml whole milk
120 ml
whole milk

Equipment

plastic wrap
plastic wrap
muffin liners
muffin liners
muffin tray
muffin tray
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
plastic wrap
plastic wrap
muffin liners
muffin liners
muffin tray
muffin tray
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. For the cupcakes:
  2. Preheat the oven to 325F degrees and fit the molds with paper muffin cups.
  3. In a bowl, sift together the flour, the baking powder and the salt. Then set aside.
  4. Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
  5. Using the whisk attachment beat your eggs on high until blended, about 1 minute.
  6. Add the vanilla extract and the sugar gradually and beat until pale and tripled in volume. This is the most important step. Dont stop until the mixture is pale and much more voluminous! It should take 5-8 minutes. Some recipes say even 10 minutes.
  7. Fold one third of the flour mixture into the egg mixture with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions. It is very important to incorporate the four mixture well but without over mixing otherwise the final mixture will lose its fluffiness.
  8. Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
  9. Pour the batter into the muffin pan. Bake for about 20 minutes. Let the cupcakes cool down completely before filling and frosting.
  10. For the lemon curd:
  11. Put all the ingredients in a medium heavy-bottomed saucepan and stir with a heatproof spatula to moisten the sugar. Put the pan over medium-low heat and cook, stirring without stopping, until the butter melts and the mixture thickens like custard, 4 to 6 minutes.
  12. Keep your eyes on the pan, because the curd can curdle quickly. It is cooked enough when you can run your finger along the spatula and the curd doesnt run into the track youve created (btw, I loved this tip. It totally helped me in stopping to cook the curd on time!) Dont worry if the curd looks thin at this point it will thicken more as it cools.
  13. Remove the pan from the heat and scrape the curd into a heatproof jar or a bowl. Press a piece of plastic wrap against the curd to create an airtight seal and cool to room temperature before storing in the refrigerator.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
1.25 teaspoons baking powder
¾ tablespoons butter
1 large egg
3 egg yolks
4 larges eggs
⅔ cups granulated sugar
4 lemon (juice)
1 cup sugar
½ cups unsalted butter
1 teaspoon vanilla extract
120 milliliters whole milk
Price
$0.04
$0.09
$0.31
$0.72
$1.24
$0.18
$0.81
$0.28
$0.97
$0.31
$0.16
$5.12

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
239 Calories
4g Protein
12g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
239
12%

Fat
12g
19%

  Saturated Fat
6g
42%

Carbohydrates
29g
10%

  Sugar
28g
32%

Cholesterol
159mg
53%

Sodium
96mg
4%

Get Enough Of These
Protein
4g
8%

Selenium
10µg
15%

Phosphorus
111mg
11%

Vitamin B2
0.16mg
9%

Vitamin A
467IU
9%

Vitamin D
1µg
7%

Vitamin B12
0.36µg
6%

Calcium
56mg
6%

Vitamin B5
0.56mg
6%

Folate
20µg
5%

Vitamin C
3mg
5%

Vitamin E
0.63mg
4%

Iron
0.61mg
3%

Potassium
117mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.47mg
3%

Vitamin B1
0.02mg
2%

Copper
0.03mg
1%

Magnesium
5mg
1%

covered percent of daily need

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