By Good Housekeping
These sweet and tangy cakes hold a surprise inside — a little pocket of luscious, silky curd.
Total Time:
Prep:
Level:
Easy
Yield:
3 dozen
Ingredients
Cake
- 2¼ c. cake flour (not self-rising)
- 1½ c. granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ c. vegetable oil
- ½ c. lemon juice
- ¼ c. lime juice
- 5 large eggs
- 2 large egg whites
- ½ tsp. cream of tartar
Frosting
- 8 oz. mascarpone cheese
- 1½ c. heavy whipping cream
- 1 c. confectioners’ sugar
- 1 tsp. vanilla extract
- ⅓ c. sour cream
Filling and Decorating
- 2 c. lemon or lime curd
- ¼ c. green sanding sugar
- Jelly beans
Directions
- Preheat oven to 350 degrees F. Arrange cupcake liners in three 12-cup muffin pans.
- For cake: In large bowl, whisk together flour, 1 cup granulated sugar, baking powder, baking soda, and salt. Add oil, 5 egg yolks, lemon juice, lime juice; whisk until well combined.
- In another large bowl, with mixer on medium-high speed, beat 7 egg whites until foamy. Add cream of tartar; beat until soft peaks form. With mixer running, gradually sprinkle in remaining 1/2 cup granulated sugar. Beat white until stiff peaks form. With rubber spatula, stir in 1/3 of beaten egg whites; gently fold in remaining beaten egg whites.
- Scoop scant 1/4 cup of batter into each muffin-pan cup. Bake 12 to 15 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
- For frosting: In large bowl, with mixer on med. speed, beat mascarpone and heavy cream until combined. Gradually beat in confectioners' sugar, scraping down side of bowl occasionally. Increase speed to medium-high; beat in vanilla until medium peaks form. Refrigerate until ready to use.
- Fill piping bag with curd; snip tip off of bag. To fill cupcakes, insert tip of piping bag into top of cooled cupcakes. Squeeze about 2 teaspoon curd into center. Repeat with remaining cupcakes.
- Spread frosting on cupcakes. In shallow dish, place sanding sugar. Roll edges of each cupcake in sugar. Decorate tops with jelly beans. Decorated cupcakes can be refrigerated up to 2 days (allow to come to room temperature before serving).
