Sweet cupcakes with a filling of tart Lemon Curd. I love this combination. Almost any classic yellow cupcake will do, so first I'll give you the Lemon Curd recipe and follow with the Happy Day Cupcake recipe.
Feel free to substitute your own favorite cupcake recipe.
Lemon Curd
Makes approximately 3 cups.
1 1/2 Tablespoons of freshly grated Lemon Zest
1 Cup of freshly squeezed Lemon Juice (This took 6 lemons for me)
1 1/3 Cup of Ultra Fine Bakers Sugar (Like granulated sugar, only finer. Okay to use regular)
A Pinch of Salt
4 Large eggs (eggs should be at room temperature)
3/4 Cup of unsalted Butter, cut up into tablespoon sized pieces (1 1/2 sticks)
Whisk the lemon juice, zest, sugar and eggs together with the pinch of salt in a heavy saucepan. Add the butter and then cook over low to moderate heat while constantly whisking until it starts to lightly bubble and become thicker. (Approximately 10-12 minutes.) Then immediately pour through a fine sieve into a bowl. Cover and chill before using.
Note: This will not thicken enough to use as a pie filling, but will be perfect as a filling for cake, or spread on cookies. Europeans like to use Lemon Curd as a spread on Scones. Anything where you'd like a sweet and tart combination. For the cupcakes I cut out a piece of cupcake, filled the hole with the lemon curd, put the cut out piece back on top like a little hat, and then sprinkled with confectioners sugar.
Happy Day Cupcakes
Preheat oven to 350 degrees
In a Bowl:
2 1/4 Cups of Flour
3 Teaspoons of Baking Powder
1 Teaspoon of Salt
1/2 Cup of Shortening
In a Cup:
1 Cup minus 2 tablespoons of Milk
1 Teaspoon of Vanilla
2 Eggs, unbeaten
Stir shortening to soften, Add dry ingredients
Add 3/4 of the milk mixture
Beat 2 minutes at low speed.
Add eggs and remaining milk mixture. Beat at medium speed for 1 minutes
Line cupcake tin with paper cup liners. Put approximately 1/3 cup of batter in each.
Bake for 20-22 minutes at 350 degrees until a toothpick inserted comes out clean.
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