Lemon cupcakes

Not really fanciful but something hiding inside. :)

Zesty lemon curd (home-made) hidden inside!

Recipe and method adapted by Joy of Baking.

12 servings

• 1½ cups (195 grams) all purpose flour 
• 1 cup (200 grams) granulated white sugar (I cut down to 100g)
• 1½ teaspoons baking powder 
• ¼ teaspoon salt 
• ½ cup (113 grams) unsalted butter, at room temperature, cut into small pieces 
• 2 large eggs, room temperature 
• 1½ teaspoons pure vanilla extract 
• ½ cup (120 ml) sour cream or plain yogurt, room temperature 

Filling: 

•  ½ cup (120 ml) lemon curd (store bought or homemade) (recipe follows)  

Lemon Curd: 

• 3 large eggs 
• ⅓ cup (80 ml) freshly squeezed lemon juice (2-3 lemons) 
• 1 tablespoon finely shredded lemon zest (outer skin) 
• ¼ cup (150 grams) granulated white sugar 
• 4 tablespoons (55 grams) room temperature unsalted butter, cut into small pieces.

Method:

Vanilla Cupcakes:

• Preheat oven to 180 degrees°C and lightly butter or line 12 muffin cups with paper liners. 
• In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, and salt until combined. 
• Add the butter, eggs, vanilla extract, and sour cream (or yogurt). 
• Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30 - 60 seconds. Scrape down the sides of the bowl as needed. 
• Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. 
• Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut about an ½ inch (1.5 cm) hole into the center of each cupcake, using a melon baller or a small spoon. 
• Then spoon (or pipe) a heaping teaspoon of lemon curd into each indentation. 

Lemon Curd:

• In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 
• Stirring constantly with a heatproof rubber spatula or wooden spoon (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (71°C). This will take approximately 10 minutes. 
• Remove from heat and immediately pour through a fine strainer to remove any lumps. 
• Cut the butter into small pieces and whisk into the mixture until the butter has melted. 
• Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. 
• Cover immediately (so a skin doesn't form) and refrigerate until cold (preferably overnight). The lemon curd can be made several days (up to a week) in advance.