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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:13%

Spoonacular Score: 13%

 

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 cup
0.67 cup 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 cup
0.5 cup 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 cup granulated sugar
0.67 cup
granulated sugar
4  lemon (juice)
4
lemon (juice)
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
0.5 cup unsalted butter
0.5 cup
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
oven
oven
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
plastic wrap
plastic wrap
muffin liners
muffin liners
muffin tray
muffin tray
oven
oven
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl


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: $0.41
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
$0.27
$0.72
$1.09
$0.18
$0.81
$0.28
$0.97
$0.31
$0.16
$4.94

Nutritional Information

Quickview
235k Calories
3g Protein
11g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
235k
12%

Fat
11g
18%

  Saturated Fat
6g
41%

Carbohydrates
29g
10%

  Sugar
28g
32%

Cholesterol
149mg
50%

Sodium
92mg
4%

Get Enough Of These
Protein
3g
8%

Selenium
9µg
14%

Phosphorus
106mg
11%

Vitamin A
452IU
9%

Vitamin B2
0.15mg
9%

Vitamin D
0.94µg
6%

Vitamin B12
0.34µg
6%

Calcium
54mg
5%

Vitamin B5
0.52mg
5%

Folate
19µg
5%

Vitamin C
3mg
5%

Vitamin E
0.6mg
4%

Potassium
113mg
3%

Iron
0.56mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.43mg
3%

Vitamin B1
0.02mg
2%

Copper
0.03mg
1%

Magnesium
4mg
1%

covered percent of daily need

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