There is this Halloween item at Home Depot that I am dying for. I’ve been talking about it with my friends and co-workers basically non-stop since Halloween decor flooded stores. Now, Home Depot has a ridiculous amount of Christmas decor decking their halls and the Halloween section has depleted to barely even one shelf. And yet, this item – the coolest item in the world – is still NOT on clearance.
Let me tell you, this thing would make my Halloween awesome. It is a skeleton, living in a cage. And when you walk by, it shakes and screams “Let me out of here!” Halloween would be awesome with this. However, it is $56.00. Full price. Four days before Halloween. I cannot do it.
Either way, I can eat these cupcakes.. They’re toxic swamp cupcakes. Don’t be afraid. The filling is actually just lemon curd. But with the addition of vanilla powder and a tiny bit of blue food dye and you’ve got a creepy, toxic swamp sitting inside your cupcake. It’s perfect for the impending spooky holiday. And the tangy lemon curd balances the sweet cupcake and frosting nicely.
Lemon curd recipe from Kitchen Meets Girl
- For cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- ¾ cup milk
- For lemon curd:
- 1 cup sugar
- 1½ teaspoons cornstarch
- ½ cup lemon juice
- 6 egg yolks
- 1 teaspoon lemon zest
- 1 teaspoon vanilla powder
- 1 stick cold butter, cut into cubes
- For frosting:
- 1 stick butter, softened
- 2 cups powdered sugar
- milk or cream
- optional: lemon curd for drizzling
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- Combine butter and sugar and mix until fluffy. Add in eggs, one at a time, and beat well after each addition. Beat in vanilla.
- In a bowl, combine flour, salt and baking powder. Add flour mixture and milk, alternately, beginning and ending with flour and beating well between each addition.
- Spoon batter into the tins, ¾ to the top. Bake for 20 to 25 minutes until a toothpick comes out clean. Cool completely before filling and frosting.
- To make curd, combine lemon juice, sugar and cornstarch in a bowl and whisk until the cornstarch has dissolved. Whisk in the egg yolks, lemon zest and vanilla.
- Pour into a pan over medium heat.
- Add in butter and whisk constantly until the butter dissolves and the mixture thickens, about 5 minutes. (If you are tinting it green, now is the time to add blue food coloring). Transfer to a bowl, place plastic wrap on the curd and refrigerate until cool.
- Once the cupcakes cool, use a butter knife to core out the center. Simply cut a small circle into the top of each cupcake and remove a bit of the middle. Fill the middle with lemon curd and set aside. Repeat with the remaining cupcakes.
- To prepare frosting, combine butter and powdered sugar in a bowl and beat until well combined. Add in a splash of milk or cream to thin, if necessary. Add in food coloring, if you choose.
- Transfer the frosting to a piping bag fitted with a star tip. Pipe the icing on top of the cupcake, covering up the lemon curd. Place lemon curd into a squeeze bottle and drizzle some on top, if you choose.