Blueberry Cupcakes with Lemon Curd Filling
 
Makes 2 dozen cupcakes
Ingredients
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter-flavored shortening
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • 2 cups fresh blueberries
  • ¼ cup all-purpose flour
  • Lemon Curd Filling (recipe follows)
  • Brown Sugar–Meringue Icing (recipe follows)
Instructions
  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
  2. In a large bowl, sift together cake flour, baking powder, and salt; set aside. In a medium bowl, and using a mixer at medium-high speed, beat shortening, sugar, and vanilla extract until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk to shortening mixture, beginning and ending with flour mixture. In a small bowl, combine blueberries and all-purpose flour, stirring to coat. Fold blueberries into batter. Spoon batter into prepared pans.
  3. Bake until a wooden pick inserted near centers comes out clean, about 18 to 20 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool completely.
  4. Remove approximately 1 tablespoon cake* from center of each cupcake. Fill with Lemon Curd Filling.
  5. Pipe Brown Sugar–Meringue Icing onto cupcakes. Using a culinary torch held approximately 6 inches from cupcake, lightly brown icing, if desired. Cupcakes can be stored, refrigerated, in an airtight container for up to 3 days.
Notes
*For testing purposes, our test kitchen used an apple corer to remove cake from center of each cupcake.
Recipe by Victoria at https://victoriamag.com/blueberry-cupcakes-with-lemon-curd-filling-recipe/