Vanilla Cuppies & Lemon Curd Filling

 

For years, my boys and I have decorated sugar cookies as our Easter treats. I decided to up my game a bit this year and create scrumptious Vanilla Cuppies (cupcakes) with the flavors we adore most; plus little "nests" on top to add dimension.

 
 
Cuppies
 
 

Vanilla Cuppies Elements

2-1/2 CUPS ORGANIC ALL-PURPOSE FLOUR

2 CUPS ORGANIC CANE SUGAR

2 TEASPOONS BAKING POWDER

1/2 TEASPOON SEA SALT

1 STICK BUTTER, SOFTENED

2 EXTRA-LARGE EGGS

1 CUP WHOLE MILK

1/4 CUP WATER

1 TABLESPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT


Lemon Curd Elements

3 EGG YOLKS, ROOM TEMPERATURE

2 LEMONS, JUICED AND ZESTED

1/3 CUP ORGANIC CANE SUGAR

1/8 TEASPOON SEA SALT

4 TABLESPOONS UNSALTED BUTTER, CUBED


Cuppies Directions

  1. Preheat oven to 350° degrees Fahrenheit and place the rack in the center of the oven.

  2. Line a 12-cup muffin pan with paper liners of choice and set aside.

  3. Place a sifter into a medium mixing bowl and add flour, baking powder and sea salt; sift mixture into bowl.

  4. In the bowl of a stand mixer fitted with a whisk attachment, add sugar and butter; whisk until grainy.

  5. Add eggs and vanilla extract to sugar mixture; mix until smooth.

  6. Add milk and water and whisk until well-incorporated.

  7. Add dry ingredients to wet mixture; whisk, whisk, whisk.

  8. spoon into parchment cupcake liners, about 3/4 full, and bake for 20-24 minutes until golden brown.


Lemon Curd Directions

  1. In a medium saucepan over medium-low heat, add egg yolks, lemon zest, lemon juice, sugar and salt; whisk well.

  2. As mixture cooks, stir constantly and remember to scrape the sides and bottom of the pan until mixture is thick enough to coat the back of a spoon or spatula; about 5 minutes.

  3. Remove from heat and add butter, one tab at a time, stirring until smooth; transfer to a glass bowl, cover with plastic wrap and refrigerate for 30 minutes.

  4. See Recipe for Almond Buttercream Frosting.

  5. Using a cupcake corer, remove the center of each cooled cuppie and spoon lemon curd into the hollow center.

  6. Add frosting to a piping bag fitted with your tip of choice and frost each cuppie.

  7. Garnish with toasted coconut (add shredded coconut to a dry skillet over high heat and stir constantly until golden brown) and mini robin eggs.

 
 

x, Melissa

 
HolidayMelissa ChildressEaster, Cuppies, Vanilla