Lemon Cupcakes
Ingredients
Cupcake
100g unsalted butter
85g sugar
2 eggs room-temp
95g cake flour/low-protein flour
2 tbsp lemon juice
1 tbsp lemon zest
1 tbsp vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Lemon Custard Sauce
1 egg yolk
15g lemon juice
20g granulated sugar
7.5g cornstarch
1 tbsp lemon zest
75g milk
10g sugar
60g heavy cream
5g vanilla extract
Steps:
Cupcake
- Softened the butter. Bring together butter, sugar, and use a hand mixer to beat until light and fluffy. Mix in 2 eggs. Sift in cake flour and mix well. Add in lemon juice, lemon zest and vanilla extract and mix until well combined.
- Grab some cupcake liners. Preheat the oven to 338℉(170℃).
- Fill each cupcake liner with batter. Put them in a baking tray. Send into the oven and let bake for 28 minutes or until golden brown.
- Let the cupcakes cool on the cooling rack. Fill each cupcake with lemon curd sauce.
Lemon Custard Sauce
- In a clean bowl, mix well egg yolk and 20g granulated sugar, lemon juice, vanilla extract and cornstarch. In a saucepan, bring together lemon zest, milk, and heat until simmer. Pour them back into the egg yolk mixture while quickly whisk them in. Pour all the batter into the saucepan, over medium heat, keep stirring until thickened. Transfer the lemon custard sauce into a clean bowl; cover with plastic wrap, set in the fridge to cool it down.
- In another bowl, bring together cool lemon custard sauce, 10g sugar and heavy cream, and use a hand mixer to beat until thickened.
- Transfer the sauce into a piping bag.