Lemon Curd Butter Cream Angel Food Cupcakes

Lemon Curd Butter Cream Angel Food Cupcakes

Gluten-Free

 

Living in Florida, you would never know it is still wintertime. With temperatures still ranging in the 80’s and 90’s, it feels like a pleasant spring day most of the time. So, using the weather as my inspiration, I decided to whip up a delicious zesty, light Lemon Angel Food Cupcake, topped off with a creamy Lemon Curd Butter Cream!

 

You’ll need:

1 cup Bob’s Red Mill Gluten-Free Flour

2 tsp xanthan gum

1 cup powdered sugar

1/2 tsp salt

10 egg whites

1 tsp cream of tartar

1 cup granulated sugar

1 tbsp vanilla extract

2 tsp lemon extract

 

Preheat oven to 350°F.  Grease two jumbo muffin tins.

In a mixing bowl, mix together the flour, xanthan gum, powdered sugar, and salt. Be sure that all the ingredients are combined well.

In a separate large bowl, with an electric mixer. whip the egg whites and tartar on medium setting until stiff peaks form.

*Tip: if you’re having a tough time making meringue, first be sure there is no grease on your metal bowl or whisk by wiping them down with vinegar beforehand.

Once the egg whites have formed stiff peaks, it’s time to begin whipping in the granulated sugar. I recommend adding it in small portions, and I’ve found about one tablespoon at a time is a good amount.

Continue the process of whipping the sugar until you have incorporated the full cup, and there is no longer a grainy texture to the meringue. Next, slowly add in the extracts then set the meringue aside.

Lemon Curd Butter Cream Angel Food Cupcakes Meringue Egg Whites

Carefully fold the prepared dry ingredients into the meringue in four separate portions, being sure to gently but thoroughly mix all the ingredients together.

Divide the batter evenly into the prepared pans, then place in the oven to bake for 15 – 20 minutes. You’ll know the cupcakes are ready when the tops are golden brown and they spring back when you gently tap the top of them.

Remove from the oven and allow to cool in the tins for another five minutes before transferring to a cooling rack or cookie sheet. Place in the fridge for an hour to cool completely.

 

Lemon Curd Butter Cream

 

1 1/2 cups Kerrygold Salted Butter, softened

4 cups powdered sugar

1/4 cup lemon curd

1 tsp vanilla extract

 

In a mixing bowl using an electric mixer, whip the butter and shortening together until light and fluffy. Whip in two cups of powdered sugar, mixing well after each addition. Whip in the vanilla and lemon curd, Mix well. Lastly, whip in the remaining cup of the powdered sugar.

 

Next, using a piping bag with a large open end or tip, squeeze the frosting in a spiral, starting from the center then going out across the cupcakes.

 

Repeat the process until you have a double swirl on each cupcake. Sprinkle the tops with powdered sugar and a touch of lemon curd, then you’re ready to serve these deliciously light and fluffy Lemon Curd Butter Cream Angel Food Cupcakes!

Lemon Curd Butter Cream Angel Food Cupcakes gluten free

Lemon Curd Butter Cream Angel Food Cupcakes

Lemon Curd Butter Cream Angel Food Cupcakes

Ingredients

    Angel Food Cupcakes:
  • 1 cup Bob’s Red Mill Gluten-Free Flour
  • 2 tsp xanthan gum
  • 1 cup powdered sugar
  • 1/2 tsp salt
  • 10 egg whites
  • 1 tsp cream of tartar
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 tsp lemon extract
    Lemon Curd Butter Cream:
  • 1 1/2 cups Kerrygold Salted Butter, softened
  • 4 cups powdered sugar
  • 1/4 cup lemon curd
  • 1 tsp vanilla extract

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Grease two jumbo muffin tins.
  2. In a mixing bowl, mix together the flour, xanthan gum, powdered sugar, and salt.
  3. In a separate large bowl, with an electric mixer. whip the egg whites and tartar on medium setting until stiff peaks form.
  4. Once the egg whites have formed stiff peaks, begin whipping in the granulated sugar one tablespoon at a time.
  5. Continue whipping the sugar until the full cup has been mixed in and it is no longer grainy.
  6. Next, slowly add in the extracts then set the meringue aside.
  7. Gently fold the prepared dry ingredients, divided in four separate portions, into the meringue.
  8. Divide the batter evenly into the prepared pans, then place in the oven to bake for 15 – 20 minutes.
  9. Remove from the oven and allow to cool in the tins for another five minutes before transferring to a cooling rack or cookie sheet. Place in the fridge for an hour to cool completely.
    For the Frosting:
  1. In a mixing bowl using an electric mixer, whip the butter and shortening together until light and fluffy.
  2. Beat in two cups of powdered sugar, mixing well after each addition.
  3. Whip in the vanilla and lemon curd, Mix well.
  4. Whip in the remaining cup of powdered sugar.
  5. Use a piping bag to squeeze the frosting in a spiral, starting from the center then going out across the cupcakes.
  6. Repeat the process until each cupcake has a double swirl of frosting. Sprinkle the tops with powdered sugar and a touch of lemon curd.
http://delectablydifferentkitchen.com/2017/01/lemon-curd-butter-cream-angel-food-cupcakes/

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