Making the lemon curd. Pre heat a double boiler to low-
In a large bowl, beat butter and sugar with an electric mixer, 2 min. add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will curdle but it will smooth out as it cooks.
Using the double boiler warm the mixture on low heat until it looks smooth. Then increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170F on a thermometer. Stir in the lemon zest. Pour curd into a air tight container and place in fridge to cool. (I use glass containers to no scents are absorbed) The curd will thicken as it cools. Curd should keep in the refrigerator for a week and in the freezer for a couple months.
Follow the lemon cake mix directions for cupcakes,
after the cupcakes and the curd cool, use a piping bag and a number 1 tip, inject the curd into the cupcakes I usually insert the tip three or four times per cupcake,
Then use buttercream frosting to top the cup cake,
I like to use silicone cupcake mold and not papers so I make my own cupcake wrappers with colorful paper and ribbon
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 24|
|Calories from Fat: 33 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 42.9mg||13 %|
|Sodium 12.2mg||0 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 26.2g|
|Protein 1.1g||2 %|
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Calories per serving: 138
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