Lime Cupcakes with Lemon Curd
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 200, total fat 7 G., saturated fats 2 G., proteins 2 G., carbohydrates 33 G., fiber 0 G., cholesterol 31 mg, sodium 160 mg, sugar 16 G.
Calories 200, total fat 7 G., saturated fats 2 G., proteins 2 G., carbohydrates 33 G., fiber 0 G., cholesterol 31 mg, sodium 160 mg, sugar 16 G.
These fluffy cupcakes with a boozy filling are bursting with vibrant citrus flavor thanks to a generous dose of Claw Natural Lime hard seltzer. The lime spirit is added not only to the batter but also to the lemon curd filling, and each cupcake is topped with vanilla glaze and a lime wedge.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 g) moist vanilla cake mix
- 1 can (0.33 L) lime-flavored seltzer water (see note)
- 3 large eggs
- 3/4 cup lemon curd
- 450 gr. vanilla glaze
- 8 lime wedges, each cut into thirds (24 pieces total), for garnish
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners and lightly spray with cooking spray.
- In a large bowl, beat the cake mix, 1 1/3 cups hard seltzer, and the eggs with a mixer on medium-high speed until smooth, about 2 minutes (reserve 2 tablespoons of the hard seltzer for the filling). Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the cupcakes to a wire rack and let them cool completely.
- Filling: Meanwhile, combine 2 tablespoons of the remaining hard seltzer in a small bowl with the lemon curd until smooth.
- Using a small measuring spoon, make a 1 cm wide, 1 cm deep hole in the center of each cupcake. Fill each hole with lemon curd (about 1.5 teaspoons per cupcake).
- In a large bowl, beat the vanilla frosting with a mixer on medium-high speed until light and fluffy, about 5 minutes. Transfer to a pastry bag fitted with a large round tip. Pipe the frosting onto the cupcakes, covering the filling, leaving a small opening at the edges. Top the frosting with a lime wedge.
Note
Seltzer water, also known as Hard Seltzer, is a strong carbonated water produced by fermenting cane sugar and contains 4% alcohol.
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