Lemon Zest Fairy Cupcakes
Delight in the light and airy textures of these Lemon Zest Fairy Cupcakes, inspired by traditional Irish baking. Bursting with fresh lemon flavor from freshly grated lemon zest and juice, each cupcake is filled with creamy lemon curd for a refreshing surprise. Topped off with a dusting of confectioners’ sugar, these cupcakes are perfect for any occasion, whether it’s a spring gathering, a tea party, or simply a sweet treat to brighten your day. Easy to make and impressive to serve, they’re sure to enchant anyone who takes a bite!
N/A
Servings
70
Calories
9
Ingredients
Ingredients
Egg Yolks
4 (Separate from egg whites)
White Sugar
2/3 cup (Divided into two portions of 1/3 cup and 1/3 cup)
Grated Lemon Peel
1 teaspoon (Freshly grated from a lemon)
Lemon Juice
1 tablespoon (Freshly squeezed)
Egg Whites
4 (Separated from yolks)
Sifted Cake Flour
2/3 cup (Sift before use)
Salt
1/4 teaspoon (Mix with sifted flour)
Lemon Curd
1 pint (For filling)
Confectioners' Sugar
1/2 cup (For dusting)
Instructions
1
Preheat your oven to 375°F (190°C) and grease and flour 24 muffin cups to prevent sticking.
2
In a mixing bowl, beat the egg yolks until they become thick and pale. Gradually add 1/3 cup of white sugar while continuously beating until well combined.
3
Stir in the grated lemon peel and fresh lemon juice until evenly mixed.
4
In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat until stiff peaks develop.
5
Carefully fold the egg yolk mixture into the whipped egg whites, being gentle to maintain the airy texture.
6
Sift the cake flour and salt together, then gently fold this into the egg mixture until just combined.
7
Divide the batter evenly among the prepared muffin cups, filling each about halfway full. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
8
Once baked, remove the cupcakes from the tins and allow them to cool completely on a wire rack.
9
Using a sharp, narrow-bladed knife, cut a small cone shape from the top center of each cooled cupcake and set the cones aside.
10
Fill each cavity in the cupcake with approximately 1 teaspoon of lemon curd.
11
Replace the 'cones' back on top of the filled cupcakes, and lightly dust with confectioners' sugar before serving.
12
Enjoy your delightful lemon-filled fairy cupcakes fresh or store them in an airtight container.
Nutrition Information
2g
Fat
10.5g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Zest Fairy Cupcakes?
These are light and airy cupcakes inspired by traditional Irish baking, featuring fresh lemon zest, juice, and a creamy lemon curd filling.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How many cupcakes does this recipe make?
This recipe yields 24 fairy cupcakes.
How should the muffin cups be prepared?
Grease and flour 24 muffin cups to prevent the cupcakes from sticking.
How do I prepare the egg yolks?
Beat the egg yolks until they are thick and pale, then gradually add 1/3 cup of white sugar while continuously beating.
What lemon flavorings are added to the yolk mixture?
Add 1 teaspoon of grated lemon peel and 1 tablespoon of fresh lemon juice.
How do I prepare the egg whites?
Whip the egg whites until soft peaks form, then gradually add 1/3 cup of sugar and beat until stiff peaks develop.
How should the egg mixtures be combined?
Carefully fold the egg yolk mixture into the whipped egg whites, being gentle to maintain the airy texture.
What type of flour is used in this recipe?
The recipe calls for 2/3 cup of sifted cake flour.
How is the flour incorporated?
Sift the cake flour and salt together, then gently fold them into the egg mixture until just combined.
How much salt is needed?
The recipe requires 1/4 teaspoon of salt.
How full should the muffin cups be filled?
Fill each muffin cup about halfway full with the batter.
What is the baking time for these cupcakes?
Bake for approximately 20 minutes.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
Should the cupcakes be cooled before filling?
Yes, allow them to cool completely on a wire rack before adding the filling.
How do I create a space for the filling?
Use a sharp, narrow-bladed knife to cut a small cone shape from the top center of each cooled cupcake.
What is used to fill the cupcakes?
Each cupcake is filled with approximately 1 teaspoon of lemon curd.
What happens to the cupcake 'cones' after filling?
The cones are replaced back on top of the filled cupcakes.
What is the final garnish for the cupcakes?
A light dusting of confectioners' sugar is applied before serving.
How many calories are in one cupcake?
Each cupcake contains 70 calories.
What is the fat content per cupcake?
There are 2 grams of fat per cupcake.
How many carbohydrates are in each serving?
Each cupcake has 10.5 grams of carbohydrates.
How much protein does one cupcake provide?
One cupcake provides 1 gram of protein.
How many total ingredients are used in this recipe?
There are 9 ingredients in total.
How much total white sugar is needed?
A total of 2/3 cup of white sugar is used, divided into two equal portions.
How many eggs are required?
The recipe requires 4 eggs, separated into yolks and whites.
How much lemon curd should I have on hand?
You should have 1 pint of lemon curd for the filling.
How much confectioners' sugar is needed for dusting?
The recipe uses 1/2 cup of confectioners' sugar for the topping.
How should these cupcakes be stored?
They should be stored in an airtight container.
What occasions are these cupcakes suitable for?
They are perfect for spring gatherings, tea parties, or as a sweet treat for any day.