So far we did PMS 230- Chocolate Raspberry Cheesecake, and PMS 366- Tiered Pistachio and they looked and tasted AMAZINGGGG! SO WHATS LEFT? Clearly, yellow needed to be incorporated into this palette. The last and final Spring Cupcake in the Pantone series here is a MINT LEMONADE filled with LEMON CURD. Boom. PMS 100. Nailed it.
I had never made Lemon curd before (ok, I'll be honest, I had never EATEN lemon curd before) so I gave it a shot and I am so happy I did. The mint and the lemon curd go perfectly together. The frosting is super light and creamy, and compliments the flavors and textures like WHOA.
Yields 12 Cupcakes in standard liners
FOR THE BATTER/
1¼ cups all-purpose flour
¾ cup sugar
½ tsp. baking soda
½ tsp. salt
1 stick butter
½ cup milk
½ tsp. white vinegar
½ tsp. vanilla extract
zest of one lemon plus some juice
1 medium bushel of mint
1 / To make the mint-infused butter, heat 1 stick butter, milk and mint over a double boiler. Once butter is melted, turn heat down and let sit for 15 minutes.
Turn heat off and let sit another 15 minutes. Press through a sieve to remove mint leaves and let cool to room temperature
2 / Preheat oven to 325˚F. Line a cupcake pan with 12 cupcake liners and set aside.
3 / In a medium bowl, combine flour, sugar, baking soda and salt.
4 / In a separate bowl, whisk together milk, egg, vinegar, vanilla extract and lemon zest.
5 / Add the wet ingredients to the dry ingredients. Whisk on medium speed until just combined.
6 / Lightly squeeze the lemon (that was zested) to add a bit of the fresh lemon juice, to taste.
7 / Spoon the mixture into liners filling ⅔ the way.
Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling.
FOR THE LEMON CURD /
6 large egg yolks
Zest of 1 lemon
½ cup lemon juice
12 tbsp. sugar
8 tbsp. unsalted butter, cold, cut into pieces
1 / Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
2 / Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
3 / Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
4 / Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
FOR THE FROSTING /
8 oz. package cream cheese, softened
½ stick butter, softened
3 cups confectioners sugar
1 tsp. vanilla extract
juice of one lemon
1 / Using a mixer, blend the butter and cream cheese together until well combined.
2 / Gradually add in the confectioners’ sugar until fully incorporated.
3 / Finally mix in vanilla and lemon juice.
Candy Lemon Wedges
Cupcake corer (or knife)
Piping bags (for curd and frosting) and tip of your choice!
1 / Using a cupcake corer or knife, core the center of the cooled cupcakes out.
2 / Fill a piping bag with the cooled lemon curd.
3 / Fill the cored cupcake with the lemon curd.
4 / Pipe the frosting on the top of the cupcake with your favorite tip!
5 / (Optional) Garnish with lemon candies and adorable paper straws!
I LOVE HOW THESE CAME OUT. THEY ARE JUST FREAKIN' ADORABLE.
The color and decor of these is so spring and fresh and wonderful and beautiful and and anddddd..... I AM OBSESSED. I really thought that I needed to incorporate a "drink" cupcake into the spring cupcake mix, and what says spring like LEMONADE.
So what do you think of the whole collection? Are there any other spring cupcakes you would have mixed in here?