Description
Light-as-air cupcakes filled with raspberry lemon curd and topped with a cloud of raspberry whipped cream.
Ingredients
- FOR THE LEMON CHIFFON CAKE
- 4 whole Eggs, Separated
- ⅛ teaspoons Cream Of Tartar
- 1 cup Cake Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Granulated Sugar
- ½ cups Vegetable Oil
- 1-½ teaspoon Lemon Zest, Freshly Grated
- 1 teaspoon Vanilla Extract
- ⅓ cups Water
- FOR THE RASPBERRY LEMON CURD
- ½ cups Fresh Raspberries
- ¼ cups Lemon Juice, Freshly Squeezed
- 1 Tablespoon Lemon Zest, Freshly Grated
- 3 whole Egg Yolks
- ⅓ cups Granulated Sugar
- ¼ cups Butter, Cubed
- ⅛ teaspoons Salt
- FOR THE RASPBERRY WHIPPED CREAM
- ½ cups Fresh Raspberries
- 1 teaspoon Lemon Juice, Freshly Squeezed
- ⅓ cups Granulated Sugar
- 4 ounces, weight Cream Cheese, At Room Temperature
- 1 cup Heavy Whipping Cream, Cold
Preparation
For the cake:
Preheat the oven to 350 F.
Whip the egg whites in a clean glass or metal bowl using an electric mixer on medium speed until frothy. Whisk in the cream of tartar. Whip the egg whites on high speed until they form stiff, glossy peaks. Set aside.
In a medium sized bowl whisk together the flour, baking powder and salt. In a separate larger bowl, whisk together the sugar, egg yolks, vegetable oil, lemon zest, vanilla, and water. Fold the the dry ingredients into the egg/oil/water mixture.
Fold a quarter of the egg whites into the batter to lighten it. Fold the batter into the remaining egg white mixture.
Spoon the batter into muffin tins lined with cupcake liners (recipe makes roughly 15 standard size cupcakes). Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow them to cool.
For the raspberry lemon curd:
Push the raspberries through a fine mesh strainer over a cup or bowl. Discard the pulp.
Heat the raspberry juice and lemon juice in a saucepan until it begins to simmer. Stir in the lemon zest.
In a large heat safe bowl whisk together the egg yolks and sugar. While whisking constantly, slowly pour in the hot lemon/raspberry juice. Return the mixture to the saucepan and cook over low heat until it begins to thicken and coats the back of a wooden spoon. Stir in the butter and salt. Let it cool thoroughly.
For the raspberry whipped cream:
Push the raspberries through a fine mesh strainer over a cup or bowl. Discard the pulp.
Heat the raspberry juice, lemon juice, and sugar in a saucepan over medium low heat. Let it simmer for about 5 minutes. Remove from heat. Let it cool thoroughly, then refrigerate for at least one hour.
Whisk the cream cheese and raspberry juice mixture together until combined.
Whip the whipping cream until soft peaks form. Add the cream cheese mixture and whip until the cream forms stiff peaks.
Assembly:
Cut a cone-shaped hole in the center of the cupcake tops. Be careful not to pierce the bottom.
Remove the cone. Spoon or pipe 1-2 teaspoons of the raspberry lemon curd into the hole. Cut off the tip of the cone and replace the other half on top of the whole. Frost with the raspberry whipped cream. Repeat for the other cupcakes.
Cake batter adapted from cooks.com.
