valentine's day Turning Cakes Into Cupcakes: White Cupcakes with Lemon Curd Filling

Small confession, this was originally baked as a cake.



The great thing about cakes is that they can easily be converted into a cupcake recipe. I already did the work for you in the recipe section below (since I have baked these as cupcakes before, I just don't have a photograph) but I'm also going to let you in on the secrets.

• When converting a cake recipe to a cupcake recipe, one 8-inch or 9-inch layer is equivalent to about 12 cupcakes. If you are using a recipe that makes a two layer 8-inch cake, it'll make around 24 cupcakes.
• You should fill your cupcake liners either 2/3 full or 3/4 full, I do 2/3 full if it's a recipe I'm not familiar with because some cakes will rise a lot.
  
• The oven temperature remains the same but the baking time is a little bit different, cupcakes generally take between 15 and 20 minutes to bake, I start checking at 15 and go from there. You'll know they are done when you insert a toothpick in the center and it comes out clean.
• Allow to cool in the cupcake pan for 5-10 minutes before moving to a wire rack completely.

The same ratios also apply for frosting: the amount of frosting for a two layer 8-inch cake will be enough to frost 24 cupcakes.

Now you too can turn your favorite cake recipes into cupcakes!

White Cupcakes with Lemon Curd Filling
Adapted from Divine Baking, originally from Martha Stewart

Makes about 28 cupcakes

Cupcakes

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites

Preheat oven to 350°F. Line cupcake tins with paper liners. Set aside.

In a medium bowl, sift and whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat butter and 2 cups sugar until light and fluffy, 3 to 5 minutes. Beat in the vanilla. Reduce mixer to low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.

Clean the bowl for the stand mixer and attach a whisk attachment, whip egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; whip on high speed until stiff, glossy peaks form, about 4 minutes, being careful not to overbeat. Gently fold one third of the egg whites into the rest of the batter until combined. Gently fold in remaining whites.

Divide batter evenly into the prepared pans, filling each liner 2/3 full, smoothing out the tops. Bake, rotating pans halfway through, until cupcakes are golden and a toothpick inserted in centers comes out clean, 17 to 20 minutes. Transfer pans to a wire rack and cool for 10 minutes before removing from pans and allowing to cool completely on wire racks.

Using a sharp knife, cut a cone shaped hole out of each cupcake and spoon in some lemon curd. Cover the top of the cupcake with frosting and drizzle some lemon curd on top.

Seven Minute Frosting

1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 cup water
6 large egg whites
1 teaspoon vanilla extract

In a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on a candy thermometer.

Attach bowl to a mixer fitted with the whisk attachment. Whip mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Lemon Curd

6 large egg yolks
Zest of 2 lemons
1/2 cup freshly squeezed lemon juice (about 4 lemons)
12 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces.

Prepare an ice bath fitted with a medium bowl; set aside.

Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat. Stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.

Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.

Place a sheet of plastic wrap directly on the surface of the lemon curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least one hour. Store refrigerated in an airtight container for up to 2 days.