These cupcakes are based on an older Irish recipe I found. I changed quite a bit of it, including using box mix! It turned out tangy and lemony sweet though! Plus, it’s WAY faster and easier to make than the original “from scratch” version.
-1/3 cup of vegetable oil.
2- In a large mixing bowl, combine the cake and pudding mixes with a fork. Disregard the amounts of additional ingredients on the back of the cake mix box since you are altering the recipe by adding the instant pudding mix.
3- To the bowl of combined mixes, add 4 eggs, 1/3 cup of vegetable oil, and 1 cup of water.
4- Using an electric mixer on medium speed, beat all the ingredients until just combined. Don’t be shocked..the batter will be much thicker than regular cake batter!
5- Pour the batter into cupcake liners, about 2/3 of the way full.
6- After the cupcakes have finished cooking, and have completely cooled off- use a sharp narrow bladed knife, to cut into the top center of each cake, removing a cone shape. Set it aside.
7- Fill each cavity with about 1 tablespoon of lemon curd.
8- Replace the “cones” into the filling on each cupcake, and dust with confectioner’s sugar!
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Lemon Curd Cupcakes Key Lime Pie Cupcakes! Recipe for: Lemon Pepper Shrimp Pasta w/ Broccoli Recipe &Tips for Candy Corn Cupcakes and Orange Pumpkins!
These are the best triple lemon fairy cakes I've ever eaten. In fairness, I've never had a fairy cake before, but I'm pretty sure that even if I had, these would have still been by far the best! Seriously, they were moist (from the pudding?), tangy, and the lemon curd filling was the perfect finishing touch. Just excellent!
-Kelly, they are really yummy! And as Irish recipes go, this was a good one. Some of them are pretty dicey!! "You want me to do what with corned beef?"
In Ireland they don't say "cupcakes" they say "fairy cakes"- I like it better! It sounds more magical!