Messy Lemon Curd Cupcakes (No Meringue, No Problems)

Sometimes you see something and you just NEED to recreate it. This scientist saw pictures of Lemon Meringue Cupcakes and she died. When she came back as a ghost she decided to recreate them. But without the pretty meringue, because, ugh, she didn’t like meringue.

Yes, ghosts CAN cook, and this post is the proof (with lot’s of facts and figures and numbers and wait, no, there will be none of that).

The plan was to have the lemon curd INSIDE the cupcakes and not added at the end. Who wants to scoop out bits of cake anyway. This recipe came in really handy, except that it lied about how much batter you would need. Go for at least 150 grams of butter, flour, sugar and eggs. (For 12 cupcakes.)

Lemon Curd

For the lemon curd use the technique in this recipe (with video! Ooooh). Super easy and pretty delicious! I used the following ratio:

  • 2 egg yolks
  • 50g butter
  • ½ cup caster sugar
  • juice from 1 whole lemon
  • zest from 1 whole lemon

This was enough to fill 12 cupcakes and have some leftover for… yoghurts? I don’t know what people do with lemon curd. What even IS lemon curd?

Lemon Curd
This is what they call lemon curd

Baking the cakes

So, first step: make the cake batter by mixing the butter and sugar until they are super fluffy and soft and delicious. Then you add the eggs one at a time (add the next one when the previous one has merged with the butter and sugar). Then add the lemon zest, the lemon juice, the flour and just follow that recipe I shared earlier in this post.

Put the batter in your cupcake tin and try to give it a little hole in the middle, but not to the bottom of it! Then you spoon in some lemon curd and add the remaining batter on top. (If you listened to me and made more batter than that recipe says you should be good at this point. Otherwise: make some more fucking batter while making plans to haunt that recipe maker.)

Pop them in the oven and take them out at least 20 minutes later. That recipe is the worst for saying they will be done in 10 minutes. (There will definitely be some haunting.) They will still be pale after 10 minutes, just like a ghost. Also, don’t bother skewering them to find out if they’re no longer wet inside, because they will stay wet inside. (Someone will eat one and tell you that they aren’t done yet. Glare at them and promise yourself to just eat everything you bake yourself.) (Silly me, ghosts can’t eat.)

All of them will deflate

Take them out of he oven when they look nice and golden brown. Then you could make the meringue on top if you wanted to.

Behold the magical cake that a ghost made:

And they won’t be very runny, but they WILL be very delicious

They look a bit like cheese soufflé, don’t they? Hmmm *floats away to find some soufflé*

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