Delicious Lemon Custard Tart Cupcakes

Really delicious looking cupcakes to make that I am sure you will love , these lemon custard tart cupcakes would be great for that special tea party

Perfect little cakes that have that element of wonder about them in a really delicious way

This great recipe is brought to you by Scanlines on Tastemade on YouTube , thanks for sharing this recipe with us

Here below is a list of the ingredients you will need to make these cupcakes from the website along with the video to watch

These lemon vanilla cupcakes have a delicious lemon custard center and are topped with pie crust crumbs. Party in your mouth!

Photo source 

INGREDIENTS

For the cupcakes (makes 20):
429g (2 1/2 cups) all-purpose flour
3 tsp baking powder
265g (1 1/4 cups) caster (superfine) sugar
1/2 tsp salt
375ml (1 1/2 cups) of milk
125ml vegetable oil
125g butter
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
Zest of two lemon
1 batch of cream cheese frosting
1 tsp lemon essence
1 tsp yellow food dye
pie crust or shortbread cookies (crushed)

For the custard:
3 1/2 tablespoons cornstarch
1/2 cup white sugar
1/4 cup butter
1 cup sour cream
1 cup milk
1 Tablespoon lemon zest

For the cupcakes:
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.

Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add zest of one lemon and mix for another 20 seconds.

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.

For the custard:
While your cupcakes are baking and cooling you can prepare your custard by combining the sugar and cornstarch in a large microwave safe bowl.

Meanwhile combine the cream, milk and lemon zest in a large jug and
microwave for 3 min. Add hot milk mixture to dry in a slow and steady stream and add butter as well. Mix with a whisk until smooth and microwave for 1 min at a time, mixing each time. repeat for 5 min in total until mixture thickens. Cover with plastic wrap and refrigerate to allow to cool down.

Prepare your buttercream frosting by adding yellow food dye and lemon essence and mixing until well combined.

To finish off your cupcakes frost in a swirl using a star nozzle. Sprinkle with cookie crushed pie crust

Original recipe source: The Scran Line