Lemon Bellies Cupcakes
First made for my wife’s birthday, they are a plain yellow cake mix (slightly influenced by a sugar cookie recipe), injected with lemon curd, and topped with a light-tasting ricotta buttercream frosting.
sticks unsalted butter
cream of tartar
jar lemon curd
solid unflavored vegetable shortening
low-fat ricotta cheese
heavy whipping cream
Preheat oven to 350 degrees F and line cupcake pans.
Sift together the flour, baking powder, cream of tartar and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg yolks and whole eggs one at a time.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared cupcake pans.
Bake in the preheated oven for 18 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
Once completely cooled, use a piping bag with Bismarck tip to inject cupcakes with lemon curd in the middle.
For frosting, cream butter and shortening in an electric mixer with whipping attachments.
Stop mixer, add confectioners’ sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
Add ricotta cheese and combine.
Slowly add cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
Top cupcakes with frosting (I use a piping bag and cake decorating tips), being sure to cover up holes created while injecting lemon curd.
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