The most difficult part of these cupcakes was the filling. I've never made a curd filling before and apparently you have to be very careful. You first heat the lemony stuff in a saucepan, and then you temper the eggs with the hot lemony stuff, and then add it all to the saucepan until it thickens. The ultimate goal here is to end up with a filling, not with cooked eggs. I ended up with something in the middle. It tasted like lemon filling...but if you looked closely, you could definitely see the cooked eggs.
I added the filling to my cupcakes by cutting out a little who and then using this nifty little frosting gun that my sister got me for my birthday! It was perfect for the filling!
For me, these cupcakes were a letdown. But KEEP READING. OTHER PEOPLE LOVED THEM. So, here's the deal. These cupcakes have buttermilk in them. I've never really smelled buttermilk before and it never occurred to me that it might smell nasty. It does. It is terrible smelling. I actually thought that it may have gone bad. It hadn't. That's just the way buttermilk smells.
So, I baked these cupcakes and then had to spend a while assembling them, and the whole time I was cutting out holes, and adding in filling, and frosting, etc., all I could smell was the buttermilk. It literally made me sick to my stomach. I thought they smelled so disgusting that I actually almost through them all away because I couldn't imagine inflicting them on the people I worked with. But I didn't. I decided instead to inflict just one on one of my good friends (a test dummy, of sorts), and then if she liked them, I would put them out for the masses.
My test dummy ate one, told me they were delicious, and then asked if she could have another one for later! So, good news! I'm the only one who didn't care for these cupcakes! I got compliments on them all day! Apparently I am just too picky!
I would recommend that you not bake these cupcakes in the winter, though, if you happen to live in the Midwest. I liked the idea of a fruit garnish, but finding enough fresh fruit that wasn't nasty was a little difficult. I ended up doing two different garnishes: raspberries and strawberries. I think they are cute, but they would probably be better in season!
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
¼ cup granulated sugar
1 egg + 1 egg yolk
1 tablespoon limoncello
2 cups powdered sugar, sifted (I didn't sift it cause I am lazy, and things turned out fine)
- Cut a hole into each cupcake (I used a knife)
- Fill the holes with lemon curd filling.
- Frost and decorate!