Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting

The summer months bring on the heat, high humidity and the need for things that cool us off!  I’m a fan of winter and baking most, but I also love the abundance of fresh fruits and vegetables in the summer, especially watermelon.  When it comes to baking, I’m looking for things that are lighter and not as heavy as some of the recipes in the fall and winter.  I love lime and lemon and berry recipes most when it comes to summer baking. With all the roadside stands selling fruit and vegetable produce, they have made it so easy to pick them upon our way home from work.

 

This recipe has got to be less in fat and calories right?  Ok, so it still has calories and fat, but it is more refreshing and lighter, right?  This is a recipe that Giada made on her show on the Food Network channel.  She used a boxed  Angel Food cake mix for cupcake part of this recipe, but adds a couple of things to make it a bit homemade.  I have an Angel Food cake recipe posted that you can use for cupcakes id you want to make them homemade, just click the link Angel Food Cake .  The icing uses Mascarpone cheese, but if you don’t have this kind of cheese, or you can substitute cream cheese in place of the M  I hope you enjoy this recipe as much as I did and as much as the corpsman did at the hospital.

 

Happy Cupcake Baking!

 

Angel Food Cupcakes with Lemon Curd and Cream Cheese Icing_3

 

 

 

Lemon Curd:

 

3 egg yolks, at room temperature

Zest of 2 lemons

1/4 cup fresh lemon juice, from 2 large lemons

1/3 cup sugar

1/8 teaspoon fine salt

4 tablespoons butter, cut into 1/2-inch cubes

 

Cupcakes:

1 (1-pound) box angel food cake mix

1 cup water

Zest of 2 lemons

1/4 cup lemon juice

 

Mascarpone Frosting:

 

2 cups powdered sugar

6 tablespoons mascarpone, at room temperature

2 tablespoons milk, chilled

1/2 teaspoon pure vanilla extract

Silver or pastel dragees (sprinkles)  Jordon almonds or yellow sanding sugar to decorate

 

For the cupcakes:

 

Place two racks in the upper and lower thirds of the oven and preheat the oven to 350°.

Line 2 muffin pans with cupcake liners.

In the bowl of an electric mixer combine the cake mix, water, lemon zest and juice. Beat the mixture on low speed for 30 seconds to incorporate the ingredients, then increase the speed to medium for 1 minute until the mixture is light and fluffy.

Use a scoop or spoon to fill the liners 3/4 full with the batter. Bake for 12 to 15 minutes, until the cupcakes are golden brown and the cracks on top feel dry.

Cool the cupcakes completely before filling and frosting, about 30 minutes.

To fill the cupcakes, use a small spoon to push a shallow hole in the center of each cupcake. Fill the center with 1 teaspoon of the lemon curd.

Drizzle the cupcake with some of the frosting to cover the top.

Sprinkle with the decoration of your choice. Allow the cupcakes to set in the refrigerator for at least 30 minutes.

 

 

For the frosting:

 

Whisk together the powdered sugar, mascarpone, milk, and vanilla until smooth and shiny.

 

For the curd:

 

Whisk together the yolks, lemon zest, juice, sugar and salt in a medium saucepan.

Place the saucepan over medium-low heat, stirring constantly with a wooden spoon or spatula, making sure to scrape the sides and bottom of the pan.

Cook until the mixture is thick enough to coat the back of the spoon or spatula, about 3 to 5 minutes.

Remove from the heat and add the butter, one piece at a time, stirring until the consistency of the curd is smooth.

Transfer the curd to a heat-proof bowl and cover the surface of the curd with plastic wrap to keep a skin from forming. Refrigerate the curd until firm and chilled, about 1 hour.

 

For the cupcakes:

 

Place two racks in the upper and lower thirds of the oven and preheat the oven to 350°.

Line 2 muffin pans with cupcake liners.

In the bowl of an electric mixer combine the cake mix, water, lemon zest and juice. Beat the mixture on low speed for 30 seconds to incorporate the ingredients, then increase the speed to medium for 1 minute until the mixture is light and fluffy.

Use a scoop or spoon to fill the liners 3/4 full with the batter.

Bake for 12 to 15 minutes, until the cupcakes are golden brown and the cracks on top feel dry.

Cool the cupcakes completely before filling and frosting, about 30 minutes.

 

For the frosting:

 

Whisk together the powdered sugar, mascarpone, milk, and vanilla until smooth and shiny.

To fill the cupcakes, use a small spoon to push a shallow hole in the center of each cupcake.

Fill the center with 1 teaspoon of the lemon curd. Drizzle the cupcake with some of the frosting to cover the top.

Sprinkle with the decoration of your choice. Allow the cupcakes to set in the refrigerator for at least 30 minutes.

 

 

Yield: 24 cupcakes

 

Angel Food Cupcake with Lemon Curd and Cream Cheese Icing_2

 

 

2 thoughts on “Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting

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