Thursday, October 13, 2011

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting

I am by no means a master baker. I'd like to think I'm a pretty good home baker, though! My frosting skills are not exactly the best, though. Any tips? I leave the pretty looking cupcakes up to local favorites, Canary Confectionery & the Mixing Bowl Bakery. This cupcake is inspired by my friend who really likes ginger. Lemons seem to go well with ginger, so I kind of just went with that theme. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest and topped with chopped crystallized ginger.

Lemon Ginger Cupcakes with Lemon Curd Filling & Cream Cheese Frosting
* Prep Time: 10 minutes
* Cook Time: 25 minutes
* Ingredients (for lemon ginger cupcakes):
  • 1 1/2 cups sugar*
  • 3/4 cup vegan butter*
  • 2 "eggs", prepared by box instructions*
  • 3 tbsp limoncello*
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 1/2 cups cake flour
  • 1 1/2 tbsp grated ginger
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup non-dairy milk*
  • 1 tbsp distilled vinegar
  • 2 oz. vegan cream cheese*
* Ingredients (for lemon curd):
  • 1 tbsp lemon zest
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 3 tbsp cornstarch, mixed with water until smooth
  • splash non-dairy milk
* Ingredients (for frosting):
  • 6 oz. vegan cream cheese
  • 1/4 cup vegan butter
  • 2-3 tbsp shortening
  • 3 tbsp limoncello
  • 1/2 tsp lemon extract
  • 1 tsp lemon zest
  • 3 cups powdered sugar
  • crystallized ginger, to taste, minced, to top
* Recipe (for lemon ginger cupcakes):
  1. In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes.
  2. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well.
  3. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
  4. Place batter 1/2-3/4th full in each cupcake spot on the tin.
  5. Bake for 20-22 minutes or until tops are golden brown.
* Recipe (for lemon curd):
  1. Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
  2. Add the milk and stir over heat.
  3. Set aside and let cool. It should have a thicker consistency once cooled.
* Recipe (for frosting):
  1. Combine all ingredients but ginger and mix well. It shouldn't have a soupy consistency. If it does, add more sugar.
* Recipe (for cupcake construction):
  1. Once cupcakes are cooled, dig a small well out of the middle with a melon baller.
  2. Fill the well with lemon curd and place the top back on the cupcake.
  3. Frost and top with minced crystallized ginger.
* Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.


    India-leigh@AVEGANOBSESSION said...

    so thats how you make vegan lemon curd. I bet your cupcakes taste amazing. Do you think xylitol would work for the curd?

    Miss Lexy said...

    It probably could. I've never worked with xylitol, but since it's a sugar replacement... I imagine it would!

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