Lemon Sunshine Cupcakes
2 cups sugar
1 cup unsalted butter, softened
3 large eggs, room temperature
seeds from 2 vanilla beans
1/2 tsp almond extract
3 cups cake flour - I used all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
-Preheat the oven at 325*
-In a small bowl whisk flour, baking powder and salt. Set aside.
-In a mixer bowl beat sugar and butter until creamy (4-5 minutes)
-Add eggs one at a time
-Add vanilla beans and almond extract
-Add 1/3 of flour mixture to sugar mixture. Beat at medium-low speed until just combined.
-Add half of the buttermilk. Beat.
-Repeat last 2 steps until it is all mixed together.
-Put into cupcake liners and bake for 18-22 minutes.
There's a filling!
Whipped Cream Lemon Curd
2 Tbs lemon curd - I used about 4 Tbs because I like the flavor more bold
1 cup heavy whipping cream
-In a cold bowl whip heavy whipping cream until stiff peaks appear.
-Place the lemon curd in a separate bowl and stir to break it up a little.
-Add 1/3 of heavy whipping cream to the lemon curd and stir to combine.
-Fold remaining whipping cream into lemon curd until well combined.
-Pipe into cupcakes
Lemon Swiss Meringue Buttercream
5 egg whites
2 cups unsalted butter, soft but cool diced in 2 tbs cubes
1 1/2 cup powdered sugar
1 tsp lemon extract
zest of 2 lemons
2 tsp vanilla extract
-Mix egg whites, butter and powder sugar until well blended
-Add vanilla, lemon, and zest until combined.
-Pipe icing onto cupcake
Most importantly eat, eat, eat!