Citrus Curd Cupcakes with Creamy Vanilla Icing

Name: Thermomix recipe: Citrus Curd Cupcakes with Creamy Vanilla Icing
Prep time: 1 h
Cook time: 25 min
Ingredients: 1 Batch Citrus Curd; 250 Grams golden caster sugar; Zest 1 lemon; 150 Grams unsalted butter; 200 Grams SR flour; 2 eggs; 50 Grams milk, with juice 1/2 lemon stirred in to sour; 35 Grams plain flour; 200 Grams full cream milk; 150 Grams sugar; 200 Grams unsalted butter; 35 Grams vanilla bean paste

Makes 12 cupcakes Prep Time 1 hours Cook Time 25 minutes Rated:

You are going to LOVE this frosting...so, don’t skimp. And to be honest...what’s not to love about Citrus Curd? Am I right?

Let’s cut to the chase, make, bake, take a pic, instagram it and hashtag #Thermomixtress and then eat, without groaning and moaning. (OH and leave me a comment by all means.) I know you’ll love these. Don’t say I didn’t warn you.

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Need

1 Batch Citrus Curd Recipe BUY
Cupcake Batter
250 Grams golden caster sugar
Zest 1 lemon
150 Grams unsalted butter BUY
200 Grams SR flour
2 eggs
50 Grams milk, with juice 1/2 lemon stirred in to sour
Icing
35 Grams plain flour
200 Grams full cream milk
150 Grams sugar
200 Grams unsalted butter BUY
35 Grams vanilla bean paste BUY

Do

1: Preheat oven to 160ºC (fan forced). Prepare muffin tin with paper liners.
2: Prepare Citrus Curd and set aside. Wash and dry Thermomix bowl.
3: To make Cupcakes: Place sugar and zest into Thermomix bowl and mill 10-15 sec/speed 9.
4: Add butter and chop 5-10 sec/speed 7. Scrape down sides of bowl and insert Butterfly. Cream mix for 1 min/speed 4.
5: Add half the flour and continue to beat on speed 4. Reduce to speed 2 and drop eggs through lid onto rotating blades one at a time.
6: Add remaining flour and milk combined with lemon juice. Mix 20 sec/speed 4. Scrape down sides of bowl if necessary and beat another 20 sec/speed 4.
7: Drop a generous tablespoon of cupcake mixture into each cupcake liner. Using a teaspoon, dollop a small amount of Citrus Curd on top of cupcake. Cover with additional cupcake mixture but DO NOT OVERFILL.
8: Bake for 20-25 minutes. Transfer cupcakes to cooling rack to completely cool before icing.
9: To make Icing: Place flour and milk into Thermomix bowl and blend 5 sec/speed 6. Cook 15 min/80ºC/speed 4. Pour into bowl, cover with plastic wrap, pushing plastic completely down onto surface of mixture. Cool completely.
10: In clean and dry Thermomix bowl, add sugar and mill 15 sec/speed 9. Add butter and chop 5-10 sec/speed 7. Insert butterfly and aerate butter and sugar 1-2min/speed 3/MC off. Scrape down sides of bowl as necessary.
11: Add vanilla and beat 6 sec/speed 4. Add cooked and cooled milk mixture and continue to beat for around 2-3 minutes/speed 3 until very smooth and white. Cover and refrigerate for 15 minutes (no longer and no less!) Ice cupcakes immediately.