Hi! I want to make cupcakes with a baked in filling and I was thinking about using lemon curd. does anyone know if that would work? I am wondering if it would just disperse into the cake batter as the cupcake cooks or would I end up with a cup cake with a lemon curd center?
I was given a set of shaped silicon cupcake pans and I want to make decorated filled cupcakes for Christmas.
The only time I have used them the tops of the cupcakes rounded up dramatically.
So I will probably need to cut the tops of the cakes off flat so I can turn them upside down to frost and decorate. That's why I don't think a filling I have to cut a hole in the cupcake for will work. I need to be able to make the top flat and turn it upside down.
Do you think using lemon curd like this will work?
Does any one know of a baked in lemon filling recipe?
I wish I had time to experiment and try out several ways and such but I just don't.
Any suggestions will be welcomed gratefully.
i bake lemon/lime curd into cupcakes often -- usually cheesecake cupcakes but have used it in regular cupcakes too -- key is to be sure the curd is surrounded by cake -- i'm usually making minis so regular cupcakes should be a breeze --
king arthur has a microwave lemon curd -- they are saying the zest is optional but i always use the zest -- in fact rub it between your fingers with some of the sugar to release the oil -- when it's really fragrant it's ready --
best to you
Thank you so much! These molds are a little larger than a reg cup cake so that should work out fine!
I want to use these pans as the lady who gave them to me is the host for our family Christmas gathering but of course I want to wow everybody with the flavors and uphold my reputation as an awesome cook too!