Sunday, July 21, 2013

Lemon Curd filled Cupcakes with Crystallized Rose Petals

Welcome to "What's under the Cake Dome?" Sunday # 29.  Today I made the Mister simple vanilla cupcakes filled with lemon curd and frosted with lemon whipped cream.  Truly, a very simple dessert and it is great for us because this recipe only makes 12 cupcakes so we aren't overwhelmed with too much dessert.  

I wanted to step these already yummy cupcakes up a notch, I embellished the tops of them with crystallized (or sugared) rose petals fresh from my garden.  Crystallized flowers add an elegant touch to an already delicious cupcake.  The beauty of it is is that you can make these from many of the flowers you are already growing in your garden.

Lemon Curd Filled Cupcakes with Crystallized Rose Petals
Vanilla Cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/s cup unsalted butter, at room temperature, cut into small pieces
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plain yogurt (or sour cream)


1/2 cup lemon curd (either purchases from a grocery store or homemade.) 

Homemade recipe follows:
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice (2 - 3 lemons depending upon their size)
  • 1 - 2 Tablespoons finely shredded lemon zest (depending on how zippy you like your lemon flavor to be.  I used 2 Tablespoons)
  • 4 Tablespoons unsalted butter (at room temperature)
Lemon Whipped Cream:
  • 1 cup cold heavy whipping cream (35 - 40% butterfat content)
  • 1 Tablespoon granulated white sugar
  • 2-3 Tablespoons cold lemon curd


Vanilla Cupcakes:
  1. Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
  2. In the bowl of your mixer beat the flour, sugar, baking powder and salt until combined.  Add the butter, eggs, vanilla extract and yogurt (or sour cream).  Beat the wet and dry ingredients together at medium speed, until the batter is smooth and satiny (about 30 - 60 seconds).  Scrap the sides of the bowl as necessary.
  3. Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean.  Remove from the oven and place on a wire rack to cool.
  4. Once the cupcakes have cooled completely, cut about a 1/2 inch hole into the center of each cupcake (use a melon baller or a small spoon.)   Then spoon (or pipe a heaping teaspoon of lemon curd into each indentation.
Lemon Curd: 
  1.  In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
  2. Cook, stirring constantly with a heatproof rubber spatula or wooden spoon (to prevent it from curdling) until the mixture becomes thick and about the consistency of sour cream or a hollandaise sauce.  This will take about 10 minutes.
  3. Remove from the heat and immediately pour through a fine strainer to remove any lumps.
  4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.  Add the lemon zest and let cool.  The lemon curd will continue to thicken as it cools.
  5. Cover immediately with plastic wrap so a skin doesn't form and refrigerate until cold.  The lemon curd can be made several days in advance.
Lemon Flavored Whipped Cream:
  1. Place a mixing bowl and wire whisk in the freezer for about 30 minutes to chill.  Then place the cold heavy cream and sugar in the cold bowl and beat until soft peaks form.
  2. Next, add the cold lemon curd and beat just until stiff peaks form.  Spread frosting on each cupcake with a knife or spatula or by pipping the frosting. 

  • These cupcakes are best eaten the day they are made but they can be covered and stored in the refrigerator for a few days. 
  • Recipe adapted from Joy of Baking
  • Makes 12 cupcakes
Once you've baked, filled and frosted your cupcakes, embellish them with crystallized flowers.  Not only do the flowers add an elegant appearance, they also are delicious and a great way to use flowers from your garden.  You can buy edible flowers at some special grocery stores or you can use your own flowers as long as you first ascertain that they are non-toxic and also that you do NOT use chemical sprays. 

In a couple of days, I'll have a video tutorial of how to make crystallized flowers.  Please stop in, if you are interested, and see how easy and fun they are to create.
Until next time,

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  1. These sound yummy! The flowers ar so pretty on top. Thank you for sharing it at What We Accomplished Wednesdays. Have a great week!


  2. Hello Jennifer, this looks so delicious and pretty! I am delighted to share your post will be featured in this week's A Return to Loveliness,

  3. Hi Jennifer, I am a white cake lover so these look delicious. Also love lemon curd. The flowers add such a wonderful touch. I must find the video and watch. I want to give it a whirl! Thanks for sharing with SYC.

  4. These cupcakes sound so delicious and look gorgeous - love the beautiful addition of the flowers, I am delighted that you shared with Home and Garden Thursday,

  5. frustrate me :)! I KNOW that I could never pull this off! If I did...I know that I would NOT let anyone eat them! The flowers may be a bit adventurous but now I am TRYING to get better at trying new projects. I used to love taking my time and making special things more often. It seems like I rush now because of the kids but I really want to create memories for them. We just MAY try this! Definitely the filled cupcake part!!!! THANK YOU for always taking things to the next level!


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