1 box angel food cake mix
2 egg yolks
2 whole eggs
½ cup sugar
Zest and juice of 2 lemons
1 stick unsalted butter, chilled and cut into 8 pieces
2 cups heavy cream
½ cup sugar
1 teaspoon vanilla
2 cups fresh berries
Follow instructions to make angel food cake batter and spoon into 24 baking cups in a cupcake pan filling each ¾ full. Remove cupcakes from oven and let cool while making lemon curd and whipped cream. In a bowl, whisk together egg yolks, whole eggs, sugar, lemon juice, and lemon zest in a heavy-bottom saucepan over low heat. Continue to whisk until mixture begins to thicken, switching to a wooden spoon, stirring constantly, until mixture is thick and smooth. Add butter 1 piece at a time until completely incorporated. Remove from heat. Let mixture cool completely. In a mixing bowl, whip cream until soft peaks begin to form. Add sugar and vanilla and whip until tall peaks form. When ready to assemble, transfer lemon curd to a piping bag fitted with a small star or plain tip. Insert tip into cupcake, and using gentle pressure, pipe a teaspoon or so of lemon curd into center. Continue with remaining cupcakes. Spoon remaining lemon curd into a bowl and serve on side with cupcakes if desired. Frost each cupcake with whipped cream and top with assorted berries.
Yield: 24 cupcakes
