The latest mixer color, Sunbeam Yellow, is so vibrant and cheerful we decided to celebrate it with these delightful cupcakes. Lemon Prosecco Cupcakes, filled with lemon curd and then topped with Prosecco whipped cream. Cheers to brilliant mixer colors and baking away in the kitchen.
From AnkarsrumUSA recipe developer, Carmi Adams:
There are three components to these cupcakes, so let’s first start with the one that can be made in advance: lemon curd. When making any kind of curd, it is important to stir constantly to prevent clumps and also to use a wooden spoon or heat proof silicone spatula. When constantly stirring a metal utensil against a metal pot, it can discolor the curd, depending on the type of metal. Homemade lemon curd will keep in the refrigerator for up to 2 weeks.
For the cupcakes, the plastic whipping bowl and the single wire whisks get put to work. An important tip when mixing up cake batter in the plastic whipping bowl: stop and scrape down the sides as needed with a spatula, so the ingredients are thoroughly incorporated.
This recipe makes 20 cupcakes, so two standard size 12 cup muffin tins will be needed.
Once the cupcakes are fully cooled, the whip cream can be made.
Use a small melon baller to scoop out a little bit of the middle of the cupcake and fill with curd, then frost with whipped cream. Top with sprinkles or sanding sugar.
Please let us know if you have any questions or comments about this recipe. Happy baking!
Lemon Prosecco Cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Lemon Curd:
6 large egg yolks
171 g. (3/4 cup) granulated sugar
generous pinch kosher salt
136 g. (1/2 cup) fresh lemon juice
43 g. (3 Tbsp.) unsalted butter
Cupcakes:
173 g. (12 Tbsp.) unsalted butter, room temperature
342 g. (1 1/2 cups) granulated sugar
3 large eggs, room temperature
240 g. (2 cups) all-purpose flour
2.5 g. (1/2 tsp.) kosher salt
8 g. (2 tsp.) baking powder
zest from 1 medium size lemon
228 g. (1 cup) brut Prosecco
Whipped Cream:
460 g. (2 cups) heavy whipping cream
76 g. (2/3 cup) confectioners’ sugar
76 g. (1/4 cup) brut Prosecco
Optional ingredients: Colored sanding sugar or sprinkles for decorating tops
For lemon curd:
In a small saucepan, mix together the egg yolks and sugar with a wooden spoon until thoroughly combined. Stir in salt and lemon juice and place over medium low heat. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 8-10 minutes.
Pour mixture through a strainer and into a heat proof container. Whisk in butter. Place a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin from forming as it cools. Place in refrigerator until completely cool. Remove plastic wrap and cover with a lid. Store in refrigerator until ready to use. Will last for up to 2 weeks in the refrigerator.
For cupcakes:
Preheat oven to 350º F. Grease 2 regular size 12 cup muffin pans or line with 20 cupcake paper liners.
Set up the Ankarsrum mixer with the plastic whipping bowl and the single wire whisks. Cream the butter and sugar on high speed (6 o’clock) for 3 minutes. Add the eggs and cream another minute, stopping and scraping down sides as needed.
In a small bowl, whisk together the flour, salt, baking powder and lemon zest.
Reduce mixer speed to low (1 o’clock) and add in half of flour mixture. Add in half of Prosecco, then remaining flour mixture, and then remaining Prosecco. Increase mixer speed to medium (3 o’clock) and mix just until all ingredients are combined.
Divide batter evenly among 20 of the muffin cups in the two prepared muffin pans. Bake for 18-20 minutes, until center is just set and a toothpick inserted in the middle of a cupcake comes out clean. Let cupcakes cool in pans for 5 minutes, and then remove to a cooling rack to finish cooling.
For whipped cream:
In the plastic whipping bowl with the balloon whisks, beast the cream on a low speed, gradually working up to a medium speed as it begins to froth and thicken. Gradually add in the powdered sugar and then turn speed up to high (6 o’clock) and beat until cream starts to hold its shape. Add in Prosecco and whip until fully incorporated.
To assemble cupcakes:
Using a small melon baller or 1/2 tsp. measure, scoop out the center of each cupcake. Fill with lemon curd and then cover and frost top with whipped cream. Decorate with sprinkles or sanding sugar if desired. Because of the whipped cream, any leftover cupcakes should be stored in the refrigerator.
Yield: 20 cupcakes
SUBSTITUTION NOTES
-all-purpose flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.
-If using gluten-free flour, it is often necessary to add more flavor into the recipe. An extra pinch of salt is recommended in the cupcake batter, as well as the zest of 2 lemons instead of 1.
-If milling whole grain flour at home, a soft wheat is preferable for cupcakes.
-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar. For confectioners’ sugar substitute, blend Sucanat with honey in a blender on high speed until powdered.
-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.
