These white cupcakes with lemon frosting are filled with lemon curd and topped with candied lemon peel. They’re the perfect sweet treat!
Thank you to Phil’s Fresh Eggs for sponsoring today’s conversation. My love of their cage-free eggs and all opinions are my own.
One of my favorite desserts are cupcakes. They’re hand-held little treats and I always want to go back for more. Sometimes I even let myself eat that second cupcake.
When I’m making cupcakes, I like to draw inspiration from some of my favorite Chicago cupcakeries (I made that word up – it should go in the OED in 2017.) Their cupcakes are usually full of some kind of frosting or curd and are topped with delicious frosting and a decoration or two.
These white cupcakes with lemon frosting are filled with lemon curd and topped with candied lemon peel. How’s that for special?!
Before you get all fancy, you need to make your cupcakes. White cake and cupcakes are different because they are made with egg whites instead of entire eggs.
This year I have been working with Phil’s Fresh Eggs to create some delicious egg recipes. For these white cupcakes, I used the Phil’s Organic Liquid Egg Whites which are Certified Organic by MOSA.
I love buying egg whites instead of separating eggs by hand. I always get a little of the yolk when I try to do it and I really wanted to make sure I used only the whites.
We always have Phil’s Fresh Eggs egg whites in our freezer for baking or cooking. They’re free from cholesterol, fat and trans fat, carbohydrates, artificial colors, preservatives.
White Cupcakes with Lemon Frosting
While my cupcakes are baking, I make the candied lemon peel.
To cut the peel off the lemons, I cut off both ends so I can set a lemon upright. Using a sharp knife, I cut the peel off, making sure to leave as much of the white pith as possible on the lemon.
Then I cook the peels several times in boiling water before cooking them again in simple syrup. I spoon them out when you can no longer see the white portion and dry them out. Then cover them in sugar (voila!)
Wondering what to do with the peeled lemons? Squeeze the juice and save it for your frosting!
Before I frost the cupcakes, I use a knife to cut out the center of each cooled cupcake. Be careful not to cut all of the way to the bottom. Then I fill the holes with lemon curd.
I used store-bought curd for these cupcakes but you could also make it from scratch. My grapefruit curd recipe can be made with lemons instead if you want to go that route.
Visit Phil’s Fresh Eggs on Facebook for more great egg recipes and ideas!
Disclaimer: This post was sponsored by Phil’s Fresh Eggs.
Check out my other recipes using Phil’s Fresh Eggs!