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I have done a pretty good job of staying away from desserts since the holidays (excluding my Superbowl party post from earlier this week), but with Valentine's Day, I couldn't resist sharing this recipe I found at Faith's wonderful blog, An Edible Mosaic.
Please stop in to see all of her wonderful tips for making these delightful cupcakes. And by the way, her cupcake recipe is delicious! I will be giving away the rest of the cupcakes to friends this weekend!
After the (slightly-overfilled) cupcakes are baked, the tops are cut off and a heart shape is cut into them. Since I've had lemon on my mind recently, I made some easy, microwave lemon curd to use as the filling which is piled onto the bottom part of the cupcake.
The tops are then dusted with powdered sugar and placed back on the cupcake over the the filling.
Faith's Linzer Cupcakes
Adapted from Linzer Cupcakes by An Edible Mosaic
Printable Recipe
1 1/2 cups white sugar
3/4 cup canola oil
3 eggs
3/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
About 1 1/2 cups lemon curd (recipe follows) or pudding of your choice
Powdered sugar for dusting
Preheat the oven to 350F. Beat together the sugar and oil, then cream in the eggs until light and fluffy, and then stir in the milk and extracts. In a separate bowl, mix together the flour, baking powder, and salt. Gradually beat the dry ingredients into the wet, stirring until just combined. Do not over-mix.
Line the cupcake baking pan* with cupcake liners and fill each cupcake liner 7/8 full of batter (3/4 full for regular cupcakes). Bake for 18-22 minutes, or until light golden around the edges and a toothpick inserted into the cupcake comes out clean Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling. Cool completely before proceeding.
Cut off the tops of the cupcakes just above the cupcake liner using a serrated knife. Using a heart-shaped cookie cutter, cut a heart shape in each cupcake top. Place a good dollop of lemon curd or jam on top of the cupcake bottoms. Dust the cut-out cupcake tops with powdered sugar and gently place back on top of the filled cupcake bottoms.
*Note: the tops of my cupcakes stuck to the baking pan since they are intentionally over-filled for this recipe. Luckily I used a non-stick muffin pan, but it might be a good idea to
Easy Microwave Lemon Curd
4 ounces butter (NOT margarine)
The grated zest from 3 lemons
3/4 cup lemon juice (from the 3 lemons)
I also add about 1 tablespoon of my homemade Limoncello, which I keep in the freezer.
1 cup sugar
4-5 eggs, thoroughly beaten
Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved.
Beat in eggs and microwave in 30-second intervals until it thickens, about 2 minutes. Whisk after each 30-second interval. Cool and pour into sterilized jars. Cover immediately. Store in refrigerator. Will last for about one week.
Makes about 3 medium sized jars.
