These cupcakes have become a favourite of mine – the buttermilk makes them so light, and so moist that you run of these treaties running off the plate! On this occasion I used passionfruit to flavour the icing, although this is by no means your only option. I have also tried coconut, lavender and orange – it is hard to go wrong!
+ 1 cup (240 ml) buttermilk, at room temperature (NOTE: Instead of buying buttermilk it can be made using normal milk, and adding a touch of white vinegar)
+ 2 eggs and 1 egg yolk, at room temperature
+ 1/4 teaspoon pure vanilla extract
+ 2 cups (230 g) cake flour, sifted
+ 1-1/4 cups (250 g) white sugar
+ 1-1/2 teaspoon baking powder
+ 1/2 teaspoon baking soda
+ 1/4 teaspoon salt
+ 115 g unsalted butter, at room temperature
+ Finely grated lemon zest of two medium-large lemons
Preheat oven to 180°C. Prepare two standard muffin pans with your favourite baking liners and set aside.
In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of buttermilk, and vanilla. Set aside. Sift the cake flour 3 times.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for 30 seconds. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of buttermilk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Stir in the lemon zest.
Divide the batter into your prepared liners, no more than 2/3 full. Bake until a toothpick comes clean when inserted into the centre of the cupcake – this should take around 15 minutes. Be so careful to not over-bake. Place hot baking pans on wire racks, then carefully (they’re hot!) remove the cupcakes from the baking pans immediately to let cool. Let cool completely before frosting.
In the meantime, make your frosting. Finally, to assemble the cupcakes, add 1 tablespoon of lemon curd on top of each cupcake and gently spread. Be careful to not put more than this, or it will ooze! Fill a small pastry bag fitted with pastry tip of your choice about 1/2 full with frosting and pipe a generous swirl on top of the lemon curd.
Original recipe sourced from the Sweetapolita.