Strawberry Lemonade Cupcakes
Cooking Instructions
- 1
Combine lemon zest, juice, sugar, eggs, and salt in a medium saucepan and whisk well.
- 2
Turn to medium heat. Cook on medium for 15 minutes, whisking constantly. Around the 8-10 minute mark curd will start thicken.
- 3
Remove from heat and whisk in butter 2 tablespoons at a time.
- 4
Strain curd through a fine mesh div to remove large chunks of zest, cooked egg and any missed pieces of shell.
- 5
Place in piping bag fit with a small circular tip twisted off (to prevent over spill). Set in fridge to cool (curd will thicken as it cools)
- 6
In a medium sauce pan combine strawberries, 1/2 teaspoon of lemon zest and 1 tablespoon of lemon juice. Simmer for 10 minutes on medium low.
- 7
Bleand with emursion blender or food processor. Strain through fine mesh seive to get a smooth strawberry puree. Pour into sealable container and chill.
- 8
Prepare Angel food cake and cook as directed. Remove cupcakes from tin and set aside to completely cool.
- 9
Once three cupcakes are cooled down, cut out a whole in each center. Fill cupcakes with curd. Top with buttercream.
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