User Manual

LEMON-CURD FILLED CUPCAKES
3-1/2 cups (17-1/2 ounces) all-purpose flour, sifted
2 tablespoons finely grated lemon zest, plus 2 table-
spoons freshly squeezed lemon juice (from 1-2 lemons)
1/2 teaspoon baking powder
1-1/2 teaspoons kosher salt
3-1/2 sticks (14 ounces) unsalted butter
3 cups (21 ounces) granulated sugar
8 ounces cream cheese, room temperature
7 large eggs, room temperature
1 teaspoon vanilla extract
Powdered sugar, for dusting
About 2 cups lemon curd
DIRECTIONS
Preheat the oven to 325ºF and line two cupcake pans
with cupcake liners.
Whisk together the flour, lemon zest, baking powder,
and salt in a large bowl. In a stand mixer, beat together
the butter and sugar, until fluffy and lightened in color.
Scrape down the sides of the bowl with a rubber spatula.
Add the cream cheese and beat until completely incorpo-
rated. Add the eggs, one at a time, beating until no
streaks of yolk remain. Add the lemon juice and vanilla,
and mix until incorporated.
Add the dry ingredients in three additions, scraping
down the sides of the bowl with a rubber spatula be-
tween additions. Mix together until just combined.
Divide the batter among the cupcake molds, filling each
mold about 3/4 full. Bake for 24-28 minutes, or until a
toothpick or cake tester inserted into one of the cup-
cakes comes out clean. Allow to rest for 5 minutes, then
move to a cooling rack and allow to cool completely
before filling with lemon curd.
Insert the base of a large pastry tip into the center of a
cupcake about 1/4-inch deep, and twist until the cake
center twists alongside the tip; pull directly up to remove
the center. Repeat with all of the cupcakes.
Sift powdered sugar over the tops of the cupcakes using
a fine mesh strainer. Pipe the lemon curd into the cup-
cakes until it's flush with the tops of the cupcakes.