food

Lemon Custard Tart Cupcakes

These lemon vanilla cupcakes have a delicious lemon custard centre and are topped with pie crust crumbs, yum!

food

Lemon Custard Tart Cupcakes

These lemon vanilla cupcakes have a delicious lemon custard centre and are topped with pie crust crumbs, yum!

Ingredients

  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster (superfine) sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Zest of two lemon
  • 1 batch of cream cheese frosting
  • 1 teaspoon lemon essence
  • 1 teaspoon yellow food dye
  • Pie crust or shortbread cookies (crushed)

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add zest of one lemon and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  7. Prepare your buttercream frosting by adding yellow food dye and lemon essence and mixing until well combined.
  8. To finish off your cupcakes frost in a swirl using a star nozzle.
  9. Sprinkle with cookie crushed pie crust

Ingredients

  • 3 1/2 tablespoons cornstarch
  • 1/2 cup white sugar
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 cup milk
  • 1 Tablespoon lemon zest

Steps

  1. While your cupcakes are baking and cooling you can prepare your custard by combining the sugar and cornstarch in a large microwave safe bowl.
  2. Meanwhile combine the cream, milk and lemon zest in a large jug and microwave for 3 min. Add hot milk mixture to dry in a slow and steady stream and add butter as well.
  3. Mix with a whisk until smooth and microwave for 1 min at a time, mixing each time. repeat for 5 min in total until mixture thickens.
  4. Cover with plastic wrap and refrigerate to allow to cool down.