Canary Yellow Safflower Lemon Curd Cupcakes
A treat that will bring sunshine and happiness to your day, these sunny Lemon Goldenberry Curd Cupcakes will make you dance in the mirror and sing in the shower! With a soft, moist cupcake base, filled with a surprised, delicious, tangy lemon curd, topped off with creamy, yellow frosting and a piece of chocolate, it's a treat that keeps on giving!!! Recreate this beauty with Suncore Foods® Yellow Goldenberry Powder to add a happy dance to your dessert table! Life is meant to be sweet, so grab a cupcake and enjoy the ride! When you look at a cupcake, you can't help but smile.
Ingredients
Dry Ingredients (Makes 6-7 Cupcakes):
150g all purpose flour
65g sugar of choice
5g poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet Ingredients:
65g dairy free milk *room temperature
60g lemon juice
Zest of 1 lemon
62g dairy free yogurt *room temperature
85g dairy free butter or coconut oil *melted
1 tsp vanilla bean extract
Lemon Curd:
1/2 cup lemon juice *120g
1/3 cup cane sugar *65g
2 tbsp coconut cream
1 tsp Suncore Foods® Yellow Goldenberry Powder & safflower powder dissolved in water
A pinch of salt
2 tbsp cornstarch *16g (dissolved in 2 tbsp water)
1 tbsp dairy free butter
Frosting:
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp Suncore Foods® Yellow Goldenberry Powder dissolved in water
1 tsp vanilla bean extract
1/4 tsp salt
1/2 to 1 tbsp of cold milk (for thinner
consistency)
Directions
1. Cupcake — Preheat the oven to 170c. Prepare muffins pan with liners, set aside. In a large bowl, combine dry ingredients and whisk to combine. Add in milk, lemon juice, yogurt, vanilla, butter,. And until well combined. Divide batter evenly between 7 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.
2. Lemon Curd — In a saucepan, combine the lemon juice, sugar, coconut cream, Suncore Foods® Yellow Goldenberry Powder, cornstarch and salt. Cook on a medium high heat, with constant stirring until thickened. Whisk in butter and mix until well combined. Remove from heat. Set aside.
3. Frosting — Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, safflower powder, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk. Pipe the frosting onto the cooled cupcakes and serve. Enjoy!