I am usually quite humble, but in this case, I have to say that these are the absolute best cupcakes that I have ever made. If cupcakes were a person, it and I would have a sordid love affair. But alas, I will just have to fill my days with cupcakes instead. If I see a cupcake store, you can be sure that I will go in it and sample its goods. So, last weekend, when I was in Vancouver, I went into Big City Cupcakes and almost died when I tried their Lemon Drop cupcake. Big City specializes in filled cupcakes and their Lemon Drop was no different. It had a fluffy vanilla cupcake base filled with a heart of home made lemon curd, and topped with lemon butter cream. It was almost perfect – the cake was light and springy, there was not too much lemon curd (and the curd was FRESH), but the butter cream, it had a weird aftertaste that did not really go with the rest. But still, I was hooked.
Upon returning to Ottawa, I decided to try my hand at creating my own that would improve on the idea of a lemon curd-filled cupcake. Sorry, vegans, this one’s not for you…
I used Culinary in the Desert’s Lemon Meringue Pie Cupcake recipe as a starting point and modified it based on feel. I only made a few changes in the cupcake batter.
For the cupcake batter:
- I used 1 and 1/3 cup of all purpose flour and 2/3 cup of ground almond instead of 1 cup all purpose and 1 cup cake flour
- 1 stick (8 tbsp) butter instead of 6 tbsp
- 1/2 tsp of vanilla + 1/2 tsp of almond instead of 1 tsp vanilla
They were absolutely heavenly. After my replacements, the batter makes 18 cupcakes. If you are making them ahead of time, do refrigerate them and let them come back down to room temperature before serving. Of course, the best way is to devour them right away!