Cupcake Love

Have you ever heard the saying; "cupcakes are muffins that believed in miracles"? If you are one of my fellow chefs, you're probably rolling your eyes right now. But I believe that a truly good cupcake - made with organic ingredients and filled with fresh cream filling has the potential to be a decadent indulgence fit for any occasion. 

June 13 is National Cupcake Lover's Day. Did you know that there are over 770 million cupcakes eaten in the US per year? While they first appeared on the American cookbook scene in 1796, the English had a much longer tradition of making Fairy Cakes. Similar to cupcakes and often called Butterfly Cakes, the Fairy Cakes had their tops chopped off and transformed into wings to resemble a butterfly. Here's my version...

Lemon Mousse Cupcakes

These are perfect for a summer party, brunch, or kids’ party.  You can fill the cupcakes with fruit preserves, peanut butter, or chocolate-hazelnut spreads if you prefer. The cupcakes can be made ahead and frozen.  Kids will enjoy shaping the butterfly wings.


Makes 12


Ingredients:
1 1/4 cups self-rising flour
3/4 teaspoon baking powder
1 ½  sticks (6 ounces) unsalted butter, at room temperature
3/4 cup sugar
3 large eggs, beaten
¼ cup milk
1 teaspoons vanilla extract
Filling:
1/2 cup lemon curd
1/4 cup freshly whipped cream 
1/2 cup confectioners’ sugar, divided

Preparation:
Preheat the oven to 375F degrees.  Place 12 paper cases in muffin pans, or grease with cooking spray.
Sift the flour and baking powder into a bowl fitted to a standing electric mixer fitted with a paddle attachment. Add the butter, sugar, eggs, milk, and vanilla and beat on low until incorporated.   Beat on medium until smooth.  Use an ice cream scoop to fill each paper case 3/4 full.  Smooth out tops and bake for 15-20 minutes, or until golden.  Transfer to wire racks to cool.
To make the filling, place lemon curd, whipped cream, and 3/4 cup confectioners’ sugar (or to taste)  in large bowl. Fold in from top to the bottom until incorporated. 


When the cupcakes cool, slice off the top domes, and place 2 teaspoons filling on top of each cupcake.  Place the tops on a platter or clean work surface and slice in half.  Sift confectioners’ sugar over the top and place two halves on top of the cupcakes by sticking the thicker sides into the filling in the center of the cupcake  and leaving the thinner ends to fan upwards in the air in order to make butterfly wings. Refrigerate until serving.