GINGERBREAD CUPCAKES WITH LEMON CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 27
Steps:
- Make the lemon curd filling: 1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment). 2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.) 3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil. 4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled. Make the gingerbread cupcakes: 5. Preheat the oven to 350 degrees F. 6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine. 7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs. 8. Stir in the eggs until incorporated. Mixture will resemble cookie dough. 9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake's structure. 10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. 11. Cool completely, fill with lemon curd, and top with whipped cream. Make the whipped cream: 12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly. 13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened. 14. Add the sugar, and continue to whip until the soft peak stage. 15. Add the cooled gelatin mixture and whip until the stiff peak stage. 16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.
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antra skyy
[email protected]I'm definitely going to be making these cupcakes again. They're so easy to make and they're always a hit.
Md Mdas
[email protected]These cupcakes are the perfect way to celebrate the holidays. They're festive, delicious, and sure to impress your guests.
Teresia Muyu
[email protected]I'm not a fan of gingerbread, but I thought I'd give these cupcakes a try. I'm glad I did because they were actually really good!
Percy Raduba Manenzhe
[email protected]These cupcakes were a bit too dry for my taste, but the flavor was still good.
Kawooya yasiin Kaks
[email protected]I'm not sure if I did something wrong, but my cupcakes didn't turn out as fluffy as I expected.
ASMA ASO
[email protected]I made these cupcakes for my family's Christmas party and they were a huge hit. Everyone loved them!
Chris B Entertainment
[email protected]I'm not a big fan of frosting, so I skipped it on these cupcakes. They were still delicious without it.
Rishi kumar Ramdyal
[email protected]These cupcakes are a lot of work to make, but they're definitely worth it. They're so delicious and impressive-looking.
Filipek Biznes
[email protected]I had some trouble finding lemon curd at the store, but I'm so glad I did. It really made these cupcakes special.
lencho jemal
[email protected]The frosting was a bit too runny for my liking, but the cupcakes themselves were delicious.
Prantu Prantu
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them. I think I'll try using less sugar next time.
Sj Shaikh
[email protected]I love the unique flavor combination of these cupcakes. The gingerbread and lemon curd are a perfect match.
Paula Baillie
[email protected]I followed the recipe exactly and my cupcakes turned out perfectly. They were so delicious, I couldn't stop eating them.
Alyssa Reynolds
[email protected]These cupcakes are so festive and perfect for the holidays. I can't wait to make them again next year.
Muskan mengal 123 Muskaan
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Elizabeth Morin
[email protected]The lemon curd filling was the perfect complement to the gingerbread cupcakes. It was tart and tangy, and it balanced out the sweetness of the frosting.
Ateeq Ahmad
[email protected]I'm not usually a fan of gingerbread, but these cupcakes changed my mind. They were moist and flavorful, with the perfect amount of spice.
Emiliano Rivera
[email protected]These cupcakes were a hit at my holiday party! The combination of gingerbread, lemon curd, and whipped cream frosting was divine.