INGREDIENTS1 box Duncan Hines Lemon Supreme Cake Mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs
1 cup water
1/3 cup vegetable oil
10 oz jar lemon curd, for filling
Preheat oven to 350. Line about 84 mini muffin tins (you’ll either need four pans or use the same two twice) with mini cupcake liners.
In the bowl of a mixer, combine cake mix, pudding mix, eggs, water and oil.
Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
Fill cupcake liners (I use a disposable piping bag or a gallon Ziploc bag with a corner snipped off–easier and neater) about half full and bake for about 8-12 minutes or until tops spring back when lightly touched.
Remove pans to a cooling rack.
Once cool, fill with lemon curd. The easiest way to do this is with a piping bag and a Bismark piping tip. It’s a tip made especially for filling, and all you have to do is fill your bag with lemon curd, insert the Bismark tip in the TOP of the cupcake, and squeeze a small amount of filling. It literally takes just a few seconds.
When all cupcakes have been filled, frost with cream cheese frosting.
Frosting Ingredients:
2 (8 oz) blocks of cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla
In the bowl of a mixer, beat cream cheese, butter and vanilla until fully combined and smooth. Add powdered sugar and beat on medium low until fully combined.
Once cupcakes are frosted (I piped it on with a 1M piping tip), sprinkle with sanding sugar.
I think that everyone needs a quick, easy and delicious recipe for last minute parties and pot lucks. And with all that bright lemon flavor, these are perfect for Spring.
Lemon CurdIf you have never made lemon curd before, it’s a very basic process of heating eggs, butter, sugar, lemon juice and zest. This combination of ingredients creates a thick, tart lemon cream that you’ll want to eat with a spoon.
- is made in the microwave, so it really can’t be any more simple. Although making lemon curd on the stove top is really not all that difficult, I get a lazy and sometimes don’t feel like messing with a double boiler. With this microwave method, you’ll feel like you’re cheating a bit and possibly become a serious lemon curd addict since you can whip up a batch in about 5 minutes! Once you taste this lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on. Stay tuned later this week for ways to use up this simple microwave lemon curd.
Fundamental Information
Lemon curd is a thick, tart, spreadable lemon cream that is made by heating eggs, butter, sugar, lemon juice and zest.
Fundamental Gear
-large microwave safe bowl
-whisk
-sterile, airtight jar
Fundamental Uses
Use it as a spread on toast, scones, muffins, or other baked goods.
Use it as a filling for crepes. Simply spoon the lemon curd into a crepe, roll it up, top with fresh berries and sprinkle with powdered sugar.
Use it as a topping for vanilla ice cream, cheesecakes, and cakes.
Stir it into whipped cream and serve with fresh berries for simple dessert.
Stir it into yogurt, oatmeal, or Cream of Wheat for a luscious lemon kick.
Use it as a filling for mini tarts, thumbprint cookies or cupcakes.
Eat it with a spoon, I do!
Looking for other great ways to use up lemon curd? Check out these recipes:
Lemon and Raspberry Tart on Simple Bites
Meyer Lemon Curd from Smith Bites
Steel Cut Oat Pancakes with Lemon Curd from Babble
Microwave Lemon Curd
Recipe via: http://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/
Yield about 2 cups
Ingredients
1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted
Directions
1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
3. Remove from the microwave, and pour into sterile jar.
Notes
Store lemon curd in the refrigerator for up to 2 weeks.
Recipe adapted from allrecipes.
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