This past weekend, I had the pleasure in once again taking part in MAWA’s “Over the Top” art auction and cupcake party.
Every year, MAWA puts out the call to bakers to fill their cupcake towers with over a thousand delicious baked treats. This year, my contribution was four dozen filled cupcakes – 24 lemon curd and 24 apple pie.
I do have to confess one thing – choosing to make lemon cupcakes was a purely selfish move. Every year, I search the displays for lemon cupcakes, and every year I am unsuccessful,
These ones turned out exactly as I had hoped they would; light, lemony, and lemony. (The double hit of lemon comes from the lemon cake and the lemon curd filling.)
Being short on time, I did not make my cupcakes entirely from scratch this year, but I still made sure to put some effort into them. After doing a little research, I discovered that I could easily hack a boxed mix to produce a semi-homemade result. (This is apparently a thing!)
Lemon Curd Cupcakes
1 box lemon cake mix (Duncan or Betty)
1/2 cup canola oil
1 cup buttermilk
2. Prepare cake mix according to the package directions, ignoring the quantities for eggs/oil/water and using my suggestions above.
3. Fill cupcake liners 3/4 full with batter.
4. Bake as directed. (My cupcakes took exactly 18 minutes and I rotated the pans at the 9 minute mark.)
5. Allow cupcakes to cool in pan for 10 mins, then remove to a rack and allow to cool completely before filling/decorating.Lemon Curd Filling
Grab a jar of a good, authentic English lemon curd or make your own from scratch. If you are making your own, ensure that curd has cooled completely before filling cupcakes.
Swiss Meringue Buttercream
Check out my icing tutorial or use your favourite recipe. (Yes, you can use store-bought. I won’t tell.)
1. Using a small, serrated knife, or a cupcake corer (best invention ever), remove a chunk about 1″ in diameter from the top of each cupcake. Trim the core to make a thin lid, reserving the extra cake to eat later while you watch Say Yes to the Dress.
2. Spoon or pipe the lemon curd into the cupcake, being careful not to overfill,
3. Replace the “lid”, pressing down gently. Brush away any crumbs.
4. Pipe buttercream onto cupcake, hiding the cuts in the top.
5. Decorate with sprinkles, as desired.