Welcome to a delightful world of miniature desserts! These Blueberry Lemon Curd Mini Cakes are tiny bundles of joy, perfect for individual servings and guaranteed to impress. You’ll love how simple it is to create these charming mini cake recipes.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-friendly option.
- Granulated sugar: Coconut sugar works as a less refined alternative.
- Unsalted butter: Margarine can be used for a dairy-free version.
- Lemon zest & juice: Fresh is best, but bottled lemon juice can work in a pinch.
- Fresh blueberries: Frozen blueberries are a good substitute; do not thaw before adding to the batter.
- Large eggs: For an egg-free version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes) per egg.
Ingredients:
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup fresh blueberries
For the Lemon Curd:
- 2 large eggs, yolks only
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12 mini cakes
- Calories per serving: Approximately 280 kcal
- Tools needed: Mini muffin pan, mixing bowls, whisk, saucepan, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare the Lemon Curd
Whisk egg yolks, sugar, and lemon juice in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened. Remove from heat, stir in butter and lemon zest, then set aside to cool completely.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use. This ensures even distribution of your leavening agents for perfect mini cake recipes.
3. Cream Wet Ingredients
In a larger bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the fresh blueberries.
5. Bake the Mini Cakes
Spoon the batter into a greased mini muffin pan, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
6. Assemble Your Mini Cakes
Once the mini cakes are completely cooled, use a small knife or a coring tool to carefully scoop out a small center from the top of each cake. Fill this cavity with your prepared lemon curd. You can then replace the removed cake piece or leave it open for a visual burst of color.
Variation Ideas:
- Raspberry Lemon: Substitute raspberries for blueberries in the cake batter.
- Orange Curd: Swap lemon zest and juice for orange zest and juice in the curd for a sweeter twist.
- Cream Cheese Frosting: Top your mini cake recipes with a dollop of cream cheese frosting instead of just lemon curd for extra richness.
- Chocolate Chip: Add mini chocolate chips to the cake batter for a classic flavor combination.
Storage Instructions:
Store your Blueberry Lemon Curd Mini Cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze them (without the curd filling) for up to 2 months; thaw at room temperature before filling and serving.
Frequently Asked Questions (FAQ):
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the color from bleeding.
Q: My lemon curd is too thin, what happened?
A: You likely didn’t cook it long enough. Return it to low heat and stir constantly until it thickens to a pudding-like consistency.
Q: Can I make these into standard-sized cupcakes?
A: Yes, you can. The baking time will need to be adjusted to around 20-25 minutes for standard cupcakes.
Q: How can I make these dairy-free?
A: Use a dairy-free butter substitute and a dairy-free buttermilk (plant-based milk mixed with a tablespoon of lemon juice).
Q: What if I don’t have a mini muffin pan?
A: You can use a standard muffin pan, but the cakes will be larger and bake for a longer time.
Q: Can I prepare the lemon curd ahead of time?
A: Absolutely! You can make the lemon curd up to a week in advance and store it in an airtight container in the refrigerator.