![]() Fill to the brim with cooled lemon filling. Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.Ĭore each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Remove them from the oven, and immediately transfer them from the pan to a rack. Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges.
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