Creme Curd Cups Recipes

Steps:

• Preheat oven to 425*F
• If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
• Make Lime Curd if you have not done so already.
• Once puff pastry sheets are malleable, unfold puff pastry sheets.
• Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
• Spray a muffin tin with non-stick spray.
• Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
• Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
• If you do not want the meringue topping, skip down to step #16
• Pour egg whites in a new VERY CLEAN bowl.
• Whip egg whites until big, glossy and smooth.
• Add cream of tartar and whip for 30 seconds more.
• While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
• Continue beating until stiff peaks form.
• Scoop whipped Meringue on top of lime curd.
• Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
• Remove from oven. Allow to cool then remove from muffin tin.
• Sprinkle any cups without meringue with powdered sugar.
• Devour! Store extras in an air tight container for up to 4 days.

Steps:

• Cupcakes: Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy. Beat in vanilla seeds and orange zest. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Orange Curd: In a medium saucepan, whisk together granulated sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter until smooth and creamy. With mixer on low speed, add 7 cups confectioners' sugar, milk, and vanilla; beat until light and fluffy. If necessary, gradually add remaining 1 cup confectioners' sugar until desired consistency is reached.
• Fill a pastry bag fitted with a 1/4-inch round tip with about 2 cups curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.
• Fill another pastry bag fitted with a 1/2-inch star tip with frosting and pipe onto cupcakes. Decorate with dried orange slices, if desired.