Receta Lemon Icebox Cupcakes
Lemon Icebox Cupcakes
June 2, 2015・Bill Harris・4 Comments
Jim loves lemon desserts. So, being the good partner that I am, I have to gratify his sweet tooth sometimes with some lemony confection. We typically can’t have sweets around the house, lest we overindulge. However, every once in a while, boys need some cupcakes. A little overindulgence never hurt anybody, right?
Lemon Icebox Pie is the quintessential Southern dessert. Everyone who grew up in the deep south is familiar with it. This simple pie, made with sweetened condensed milk, egg yolks, and lemon juice and topped with whipped cream, was ubiquitous in the South when I was growing up.
I’ve been in a cupcake mood the last few weeks, and I wanted to do something summery, so I thought I’d try a mashup of cupcakes and Lemon Icebox Pie. I filled the cupcakes with the same lemony custard used in the pie and topped the cupcakes with a mixture of whipped cream and mascarpone. I’ve found that mascarpone cream is a little more substantial than plain whipped cream, and will hold up better.
If you’re craving cupcakes like I’ve been lately, bring on summer with these delicious lemon treats.
Lemon Icebox Cupcakes
Ingredients
For the filling:
- 1 14-ounce can sweetened condensed milk
- 2 egg yolks
- 1/2 cup fresh lemon juice
- For the cupcakes:
- 3 1/3 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest, packed
- 4 large eggs
- 1 1/4 cups buttermilk
- For the topping
- 2 cups heavy whipping cream
- 8 ounces mascarpone
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
- Mint Leaves, for garnish
- Thin lemon slice segments, for garnishInstructions
For the filling:
1. In a small sauce pan, whisk sweetened condensed milk and egg yolks together. Transfer pan to cook top over medium low heat. Cook for 6 to 8 minutes, whisking constantly, until sauce comes to a low simmer and begins to thicken. Remove from heat and whisk in lemon juice until well combined.
2. Transfer filling to a small bowl. Cover with plastic wrap, pressing wrap to the surface of the filling, and refrigerate for 1 to 2 hours.
For the cupcakes
1. Preheat oven to 350°F. Place 24 cupcake papers in two muffin tins.
2. In a medium bowl, whisk flour, salt, baking powder, and baking soda together until well combined.
3. Transfer butter to the bowl of a mixer. Mix on high speed for 2 to 3 minutes until light and fluffy. Gradually add sugar and continue mixing for 2 to 3 minutes, scraping down sides of bowl occasionally. Add lemon juice and zest to the bowl and continue mixing. Add eggs 1 at a time until well blended.
4. Add dry ingredients in 3 batches alternating with buttermilk, mixing well between batches.
5. Fill each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for filling cupcakes.
6. Bake cupcakes for 20-25 minutes until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
For the topping:
Transfer cream, mascarpone, sugar, and vanilla to the bowl of an electric mixer. Whip mixture on high speed until cream form stiff peaks.
To assemble cupcakes:
1. Using the handle of a large wooden spoon, press a hole in the middle of each cupcake, pressing all the way to the bottom of the cupcake.
2. Spoon filling into a piping bag or a large plastic storage bag with the corner snipped off. Pipe filling into the hole of each cupcake.
3. Spread or pipe topping on to each cupcake. Garnish with lemon slices and mint leaves. Serve immediately or store in refrigerator until ready to serve.4.2.0.23
http://southernboydishes.com/2015/06/02/lemon-icebox-cupcakes/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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