Strawberry-Lemonade Cupcakes

Updated at: Thu, 17 Aug 2023 12:04:22 GMT

Step 1

Make the lemon curd: Separate your egg yolks. Whisk to combine all of the lemon curd ingredients, except for the butter, in a heat-proof bowl. Place over a pot of simmering water (don’t let the bowl touch the water). Whisk the mixture until it thickens up, which should take about 7-10 minutes. Remove from the heat and mix in your cold cubed butter until it’s well incorporated. Cover well with cling wrap and allow to cool in fridge for at least 1 hour. Transfer to a piping bag.

Step 2

Make the cupcakes: I used strawberry cake mix, but I made it better by using butter instead of oil, milk instead of water, and added an extra egg.

Step 3

Make the Swiss meringue buttercream: Combine the pasteurized egg whites, sugar, vanilla, sat, and poppyseeds. Whisk on high until sugar has dissolved in the mixture. Add your room temperature butter and continue whisking until the buttercream comes together and is smooth. Transfer to a piping bag fitted with a medium size tip.

Step 4

Assemble: Use a piping tip/knife to scoop the middle of the cupcake to create a well, and then fill it with the lemon curd. Pipe the swiss meringue buttercream on top, and then garnish with some poppyseeds, lemon zest, and fresh/dried strawberries!

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