Orange Curd Recipe Martha Stewart

Orange Curd Cupcakes Recipe Martha Stewart

WebJan 12, 2021 · 1 cup granulated sugar. 1 tablespoon grated orange zest, plus ½ cup fresh orange juice. 1 teaspoon grated lemon zest, plus 2 …

1. 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.
2. 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.
3. 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.
4. 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).

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How to Make Delicious Orange Curd (+ Ways to Use It)

WebMay 7, 2024 · Make sure you continue whisking while pouring. Then, transfer the egg and juice mixture back to the saucepan – continuing to …

1. In a medium saucepan, combine the juices, zest, and sugar.
2. Heat over medium heat until simmering.
3. Turn heat to low.
4. Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.

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