Friday, 28 October 2011

[guest post] lemon flavored cupcakes :D

Hi, my name is Mehreen Khan and i am a little too inspired by my dear dear friend the owner of this blog Ms Sidra Amjed and her baking/cooking both. i recently got married and so, i felt i need to a learn how to cook a little ;), typical i know, but Sidra here can make the most typical thing look like the most fun thing to do. so here i am writing a blog post on her blog and sharing a wonderful experience i had while baking these delicious  Lemon cupcakes. Why lemon? well, i have recently developed an addiction towards fresh juices, to be more precise i am addicted to juices from fresh fruits and that particular tangy flavor possessed by this cute little yellow fruit "Lemon" its just to hard to resist. enough with the introduction, lets start with the recipe and i bet from the ingredients to the final touches to the first bite you will enjoy yourself so do try this !

This Lemon Cupcake recipe begins with a delicious cupcake that gets its' lemon flavor from adding lemon zest to the batter and some lemon juice, then comes the  lemon curd (a thick soft and velvety cream) that has a wonderful sweet citrus flavor and in the end a cupcake always needs frosting, so this cupcake is topped off with a a beautiful looking yellow cream frosting. :)
before you start with the recipe make sure you prepare the curd and the frosting first as it needs some cooling down. *



1/2   cup (113 grams) unsalted butter, room temperature.
2/3   cup (130 grams) granulated white sugar.( if u cant find granulated sugar, just process the amount of sugar in a food processor
                                                                                                                  grind it till it becomes like powder.) *
3       large eggs.
1       teaspoon vanilla extract.
Zest of 3 medium lemon zest (outer yellow skin) (i didn't have anything to extract the zest from the lemon so i just chopped the
skin of the lemon into very very tiny little pieces that looked almost like zest.)..*                   
1 1/2  cups (195 grams) all purpose flour.
1 1/2  teaspoons baking powder.
1/4      teaspoon salt.
1/4      cup (60 ml) milk.
3         teaspoons of lemon juice.


3     eggs.
 lemon juice (2-3 lemons).
1      tablespoon finely shredded lemon zest.
3/4   cup (150 grams) granulated white sugar
4      tablespoons (56 grams) unsalted butter  at room temperature and cut into small pieces.

1      pack nestle creations dessert cream (or any thick frosting cream can be used)*
1/2   teaspoon vanilla extract
1      tablespoon (15 grams) granulated white sugar.
1      teaspoon of lemon juice.
 few drops of lemon yellow food coloring.


  1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. ( u can also grease the molds and dust a little flour in side the mold so that i won't be sticky).
  2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest and juice. 
  3. In a separate bowl whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  5. Fill the muffin cups with batter. Bake for about 18 -20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake. Fill each hole with a heaping teaspoon of 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 (to prevent it from curdling), until the mixture becomes thick like cream . This will take approximately 10 minutes.
  3.  Remove from 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. 
  5. Add the lemon zest and the lemon juice and let cool. The lemon curd will continue to thicken as it cools. 
  6. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance. 


  1. In a large mixing bowl place the whipping cream, yellow food coloring, vanilla extract, and sugar and stir/whisk to combine. 
  2. Cover and chill the bowl and put it in the refrigerator for at least 30 minutes. 
  3. When chilled, beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or if you want to pipe the frosting.

    (it may look hard but trust me its not, so do try and have fun :D *)

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