A lovely citrus treat

Who doesn’t love the zesty tang of a bitter lemon? If you’ve got a sweet tooth then you’ll love these sweet and rich lemon curd cupcakes made with natural lemon juice and decorated with crispy candied lemons.

Ingredients

Cupcakes

110g unsalted butter

160g caster sugar

2 eggs

20ml lemon juice

Zest 1 lemon

180g self-raising flour

120ml milk

Candied lemon

100g caster sugar

100ml water

1 tsp lemon juice

1 lemon, finely sliced

Lemon curd

3 eggs

5 egg yolks

250g sugar

250ml lemon juice

220g butter, melted and cooled

Buttercream

250g unsalted butter

200ml condensed milk

2 tsp lemon juice

Method

Candied lemon

In a small saucepan on high heat, induction setting 9, boil water, sugar and lemon juice until sugar has dissolved.

Dip lemon slices into sugar syrup and place onto a paper lined perforated baking tray. Dehydrate in the warming drawer on food setting 5, approximately 85° for 4 hours or until crispy.

Lemon curd

In a glass bowl, whisk together eggs, yolks and sugar until pale. Mix in lemon juice followed by butter and whisk until well combined.

Cover with cling wrap and place into the steam oven on a wire rack. Steam at 75° for 45 minutes.

Remove curb from the steam oven and whisk vigorously until smooth and even in colour. Strain through a sieve into a clean bowl. Cover with a piece of cling wrap on the surface and refrigerate for at least 2 hours, or until set.

Cupcakes

In a bowl of a freestanding mixer with paddle attachment, combine butter and sugar on medium speed until pale and fluffy.

Add eggs one at a time beating well between each addition. Add in the lemon juice and zest.

Reduce speed and gently fold in flour and milk alternately until well combined. Spoon mixture into paper lined muffin pans, filling the tins three quarters of the way.

Steam at 100°C for 30 minutes or until cooked through.

Remove the cupcakes from the muffin pan while warm and cool on a wire rack.

Buttercream

In a freestanding mixer with paddle attachment, whip butter and condensed milk until light and fluffy. Add in lemon juice.

To serve

Using a small knife cut the top off the cupcakes. Pipe a small amount of curd into the centre of each cake and place the top back on.

Pipe or spoon the buttercream over the top of each cake. Garnish with candied lemon wheel.

With a Miele oven you’re able to cook recipes such as this without having to to worry about the clean up time. Miele ovens are equipped with automatic self-cleaning of the cooking compartment eat high temperatures. Pair this with a 7-segment display with retractable controls and you have yourself a quick and easy way to cook all the shortbread and anything else you’re craving this spring!

We hope you enjoy trying out this lemon curd cupcakes recipe! Click here to see another one of our recipes!

Photo credit: https://whatsinthepan.com/how-to-zest-a-lemon/

https://shewearsmanyhats.com/candied-meyer-lemon-recipe/