Strawberry Lemonade Cupcakes

Name: Strawberry Lemonade Cupcakes
Cuisine: American
Ingredients: 1 box Angel food cake (prepare as instructed); 3 lemons (zested & juiced); 3/4 cup lemon juice; 1 1/4 cup white sugar; 5 eggs; Pinch salt (I used pink Himalayan); 3/4 cup butter (1 1/2 sticks cut into 2 tablespoon pieces); 1 lb ripe strawberries; 1/2 tablespoon lemon zest; 1 tablespoon lemon juice; Pinch white sugar

Jasmyne Aybar @cook_20872474

Strawberry Lemonade Cupcakes

Jasmyne Aybar @cook_20872474

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Ingredients

1 boxAngel food cake (prepare as instructed)
3lemons (zested & juiced)
3/4 cuplemon juice
1 1/4 cupwhite sugar
5eggs
Pinchsalt (I used pink Himalayan)
3/4 cupbutter (1 1/2 sticks cut into 2 tablespoon pieces)
1 lbripe strawberries
1/2 tablespoonlemon zest
1 tablespoonlemon juice
Pinchwhite sugar

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Steps

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.