Hoosier Taste Buds
Lemon Curd Cupcakes
Pork Roast w/
Ingredients:
 tablespoons plus 1-1/2 teaspoons sugar
Mango Salsa
 tablespoons lemon juice
-1/2 teaspoons butter
Ingredients:
1 egg, lightly beaten
 tablespoons paprika
1 teaspoon grated lemon peel
1 tablespoon garlic powder
BATTER:
2 teaspoons dried oregano
/ cup butter, softened
2 teaspoons dried thyme
1 cup sugar
/ teaspoon cayenne pepper
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cumin
1 teaspoon grated lemon peel
1/2 teaspoon pepper
1-1/2 cups cake flour
1/ teaspoon ground nutmeg
1/2 teaspoon baking powder
1 boneless pork top loin roast (2-1/2
1/ teaspoon baking soda
pounds)
1/ teaspoon salt
SALSA:
2/ cup buttermilk
1 medium mango, peeled and chopped
FROSTING:
1/2 cup chopped seeded plum tomatoes
2 tablespoons butter, softened
1/2 cup chopped red onion
1/2 teaspoon vanilla extract
1/2 cup chopped peeled cucumber
Pinch salt
1/ cup lime juice
2 cups confectioners’ sugar
2 tablespoons minced fresh cilantro
2 to  tablespoons milk
1 tablespoon Crisco® Pure Olive Oil
Edible flowers or additional grated lemon peel, optional
1 tablespoon dry red wine or cider vinegar
Directions:
1 teaspoon ground cumin
For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon
Directions:
juice and butter until smooth. Stir a small amount of hot mixture into
In a small bowl, combine the first nine
egg; return all to pan. Bring to a gentle boil, stirring constantly; cook
ingredients. Rub over the roast. Place in a
2 minutes longer or until thickened. Stir in lemon peel. Cool for 10
shallow baking dish; cover and refrigerate
minutes. Cover and chill for 1-1/2 hours or until thickened.
for  hours or overnight. In a bowl, com-
In a large bowl, cream butter and sugar until light and fluffy. Add
bine the salsa ingredients; cover and refrig-
eggs, one at a time, beating well after each. Add vanilla and lemon
erate until serving.
peel. Combine the flour, baking powder, baking soda and salt; add to
If grilling the roast, coat grill rack with
creamed mixture alternately with buttermilk.
cooking spray before starting the grill.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-
Prepare grill for indirect heat. If baking the
25 minutes or until a toothpick comes out clean. Cool for 10 minutes;
roast, place on a rack in a shallow roasting
remove from pan to a wire rack to cool completely.
pan.
Cut a small hole in the corner of a pastry or plastic bag; insert a
Grill pork, covered, over indirect me-
small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into
dium heat for 1-1/ hours or bake, uncov-
center of each cupcake; fill with curd just until tops of cupcakes begin
ered, at 50° for 1-1/2 hours or until a meat
to crack.
thermometer reads 160°. Cover loosely
In a small bowl, combine the butter, vanilla, salt, confectioners’
with foil and let stand for 15 minutes before
sugar and enough milk to achieve frosting consistency. Frost cupcakes.
slicing. Serve with salsa.
Store in the refrigerator. Garnish with flowers or lemon peel if desired.
Yield: 8 servings.
Yield: 1 dozen.
Photos courtesy of TasteofHome.com
Southern Indiana Living 2
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