If the saying, "April showers bring May flowers" is true, then you should be ready to make these pretty little cakes. I saw these Hydrangea cupcakes on Pinterest and thought they were so adorable I had to give them a try. I'm still not over my love for lemon, so I added lemon curd to the white cake batter. The white cake recipe I used was from King Arthur Flour, but I used less baking powder since the recommended amount caused over leavening and sunken cakes. I also decreased the amount of milk and substituted the remaining liquid amount with lemon curd. I still need to practice the icing technique so I can get these as beautiful as God makes Hydrangeas. If you make these, I would love to see your bouquet of your flowers.
White Cupcake with Lemon Curd (makes 20-24 cupcakes)
- 330 grams of cake flour
- 1 and 2/3 cup of granulated sugar (superfine preferred)
- 1 and 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted, softened butter
- 4 large egg whites plus 1 large whole egg
- 3/4 cup whole milk
- 1/4 cup lemon curd (I promise to post this recipe another day)
- 2 teaspoons fresh lemon juice plus pinch of lemon zest
- Preheat oven to 325 F (if using dark cake pans) or 350 F (silver pans) . I recommend using an oven thermometer to check accuracy.
- Measure and mix dry ingredients in a large bowl to blend and aerate.
- Add softened butter to dry ingredients, mix with blender until forms a paste.
- Gradually add egg whites, gently beating. Then add whole egg, gently beat.
- In a small bowl, whisk together milk, lemon curd, lemon juice and zest. Add this mixture (about 1/3 at a time) into the large bowl. It is best to use a spatula at this point to avoid overmixing. DO NOT OVER MIX. The batter and resultant cakes will get hard.
- Scoop (3 tablespoon size) batter into cupcake liners.
- Bake 17-20 minutes, allow to cool, then frost.
White Icing (for 12-16 cupcakes)
- 1 stick of unsalted butter
- 1/4 cup milk
- 4 cups of powdered sugar
- 1 tablespoon fresh lemon juice
- Using a hand mixer, cream the butter in medium-large bowl
- Gradually add in sugar and milk
- Add more sugar to thicken or more milk to thin
Hydrangea Icing Flowers
- Decide what colors you want your flowers, then divide white icing into small bowls. I chose to make white/lavender and blue/lavender flowers, therefore 1 part of icing remains white, 1 part dye light blue, 1 part dye lavender color.
- Place two colors into a pastry bag; one color on the right, the other on the left.
- Use Wilton's tip # 2D (large drop flower)
- Start decorating the cupcake near the center and work your way around to the edge.