So, in this strange break in our relationship, I’ve found a replacement. Shhh.  I’m sure it won’t be forever, but I’m quite enjoying this little fling of ours, me and lemon.  First there were those Lemon Bars which I’ve made twice in the past week, and now are these Lemon Lust Cupcakes.  Delicious lemon scented cupcake filled with rich lemon curd and topped with a mound of lemon-whipped cream.  Light and airy and healthy, no?

Regardless, lemon is a little bit more suitable for these last couple days of summer—which in Berkeley is actually extended to early November thanks to an ‘Indian Summer,’ haha the Midwest with your seasons.  Lemon accents are fresh and citrusy, perking you up instead of quietly lulling you into pregnant sedation like a mouthful of ganache.  Mmmm…. ganache.  Uh oh, Lemon.

Lemon Lust Cupcakes

Adapted from Martha Stewart’s Baking Handbook and Ina Garten’s Barefoot Contessa Cookbook

Lemon Curd

8 large egg yolks

Finely grated zest of 2 lemons

½ cup plus 2 tablespoons freshly squeezed lemon juice

1 cup white sugar

10 tablespoons (1 ¼ sticks) unsalted butter, cold and in pieces

1.  Whisk yolks, lemon juice and zest, and sugar in heavy bottom saucepan until combined.  Cook over medium-high heat with a wooden spoon for 8-10 minutes or until greatly thickened, about 160 degrees.  Remove from heavy and push through a fine-mesh strainer.  Whisk in the cold butter and then cover with plastic wrap, pushing on the surface so a skin doesn’t form.  Refrigerate for at least one hour.

Cupcakes

Makes about 18 large cupcakes

1 ½ cups (3 sticks) unsalted butter, room temperature

2 cups white sugar

5 large eggs, room temperature

3 teaspoons lemon juice

3 teaspoons lemon zest

3 cups flour

1 teaspoons baking powder

½ teaspoon baking soda

Pinch salt

1 cup buttermilk

1.  Preheat oven to 325 degrees.  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter ad sugar until light and fluffy, about 5 minutes.  Add the eggs, lemon juice and zest with the mixer on stir and beat until fully combined.

2.  In a separate bowl, sift together flour, salt, baking powder, and baking soda.  Alternatively mix in the flour mixture and the buttermilk to the egg mixture in the mixer and mix until just combined.  Line a muffin pan with paper liners and fill each cup to the top with batter.  Bake for 25-35 minutes or until golden brown and a toothpick inserted comes out clean.  Allow to cool completely, and then set aside.

To assemble:

1 ½ cups heavy whipping cream

¼ cup white sugar

1.  Using a knife or the back end of a large pastry tip, remove about one-inch circles from the cupcakes.  Fill with about two tablespoons lemon curd and return the cupcake circles to the cupcakes, covering the filling.

2.  Whip the whipping cream and sugar to soft-peaks and then add the remaining lemon curd, about a mounded cup.  Continue to whip the cream until combined, to stiff peaks.  Frost the cupcakes with generous mounds of frosting.  It’s mostly air!  Lay it on and enjoy.

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