Lemon Raspberry Cupcakes

Ingredients

• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature

• 6 large egg yolks, room temperature

• 1 cup low-fat milk

• 2 teaspoons vanilla extract

• 300 grams cake flour

• 300 grams sugar

• 1 tablespoon baking powder

• 3 tablespoons lemon zest

• Pinch of salt

• 2 cups of lemon curd (recipe here)

• 4 cups raspberry frosting (recipe here)

Preparation

1. Preheat oven to 350°F (175°C) and line 2 cupcake pans with 24 liners.

2. In a medium bowl whisk 1/4 cup of milk, 2 teaspoons vanilla, and 6 egg yolks together. Set aside for later use.

3. In the bowl of a standard mixer fitted with a paddle attachment, mix 300 grams cake flour, 300 grams sugar, 1 tablespoon baking powder, 3 tablespoons lemon zest, and a pinch of salt on low speed for 1 minute. Add the 3/4 cup of room temperature butter and 3/4 cup of milk to the dry ingredients and mix on low for 1 minute, then increase the speed to medium and beat for 2 minutes to aerate the batter. Scrape down the sides of the bowl and mix again until combined. Slowly add in the egg yolk mixture and scrape down the sides of the bowl when it has all been added. Ensure it is all incorporated.

4. Scoop the batter into the cupcake liners filling them about 2/3 full. Tap the pan on a towel to ensure it is evenly dispersed and to remove air bubbles.

5. Bake for 10 minutes and then rotate the pans and set the timer for another 8 - 12 minutes. The cupcakes are done when a toothpick stuck in the center comes out clean and the cake springs back when you press a finger to it.

6. Let the cupcakes cool in the pan for 10 minutes and then remove them and let cool on a wire rack.

7. As the cupcakes bake and cool make the lemon curd and raspberry frosting.

8. Once the cupcakes are completely cool, use the back of a pipping tip to core out the center of the cupcakes. Then fill the hole with lemon curd and frost the cupcake with your desired piping tip. Add a raspberry to the top to finish them off!

9. Store in an airtight container in the fridge until you are ready to use. Bring them to room temperature 30 minutes before eating.

Notes

• Yield: ~ 24 cupcakes