strawberry lemon cupcake

 

I know,  haven’t had time to blog. But it’s not without good reason. I’m working on an enormous food-related project. I can’t reveal the details right now but I can guarantee, you’ll love it.

In the meantime, I’d love to get your help. We recently got a convection oven and it’s ruining my baked goods.

 

I’ve tried reducing the temperature 25 degrees. Hec, I’ve tried reducing it 5 degrees, 25 degrees, even 50 degrees. The fan blows on the baked goods and makes them lopsided. Just to make these cupcakes I had to cover the fans with  foil.

If you have any advice or suggestions, please fill me in. I’d also love to hear what oven brands work for you.

 

strawberry lemon cupcake on a plate

 

In the meantime, this is a wonderful, easy to make cupcake recipe. You fill the cakes with lemon curd and add fresh, pureed strawberries to the frosting. They are divine.

And, if you’re celebrating, have a wonderful 4th of July weekend!

 

strawberry cupcake filled with lemon

 

Vanilla Cupcake

121 g (9 1/3 tbs) unsalted butter, softened
16 g (1 1/3 tbs) vegetable shortening, softened
305 g (1 1/2 c) sugar
3 large eggs
256 g (2 1/4 c) cake flour, sifted
13 g (2 1/2 tsp) baking powder
3 g (1 tsp) salt
250 ml (1 c) whole milk
6 g (1 1/2 tsp) vanilla
Preheat oven to 350 degrees.

 

In the bowl of a stand mixer fitted with the paddle attachment cream together butter, vegetable shortening and sugar until light and fluffy. Thoroughly beat in 3 eggs.

 

Sift together dry ingredients. Set aside. Stir together milk and vanilla. Set aside. Stir in the dry and wet ingredients alternately beginning with the milk. To finish, beat for about 35 seconds on high.
Insert cupcake liners into muffin tins. Fill liner 3/4 full. Do not open the oven before 15 minutes.
Bake 20-24 minutes until the cupcake springs back to the touch and an inserted toothpick comes out clean. Baking time will vary depending on your oven and the size of the cupcake liner you choose. Keep an eye on them.

 

Lemon Curd

1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
pinch of salt
4 large eggs
1/2 cup lemon juice (3 to 4 lemons)
1 sheet of gelatin

 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt. Blend in the eggs, one at a time. Mix in the lemon juice.

Pour into a medium saucepan and cook on the stove over low-med. low heat. Begin stirring constantly after the first minute.

Soak the gelatin sheet in water, squeeze out excess water and microwave for 10 seconds until liquid. Just as the lemon curd begins to thicken, add the liquid gelatin.

Stir for another 30 seconds and strain. Refrigerate until set.

Strawberry Frosting

375 g (26 tbs. butter), slightly softened
220 g (2 c) powdered sugar, sifted
15 ml (1 tbs) milk
5 ml (3 tbs) vanilla extract
3-5 pureed strawberries

In the bowl of a standing mixer fitted with a paddle attachment, whip butter for 8 minutes on medium speed.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes.

Assembly

Cool cupcakes completely. Using a knife, cut out the center of the cupcake without going all the way to the bottom. I find it’s easiest to cut out a cone shape. Remove the center and slice of off the top of the cone shape. Using a spoon, fill the cupcakes 2/3 full with lemon curd. Replace the sliced off piece of cupcake to make the cupcake hole again. Frost the cupcake and serve.

 


Bon appétit! 


 

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Fresh New England

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20 Comments
  1. El, convection is the worst for baking. I completely agree. The cupcakes look delicious, though so you triumphed.

  2. Switching ovens is so difficult! There’s no way for you to unplug the fan or switch it off? My oven has a switch for the convection, so I just never turn it on (plus, I find convection really dirties up the oven very, very fast and I hate cleaning my oven, haha!). Your foil seems to have worked though. Good idea!
    I think lemon curd is best piped into a cupcake as you did, as opposed to sandwiched between cake layers because between layers, there’s a lot of potential for oozing and sliding (especially if you don’t add gelatin to the curd), so I think this is the best way to get cake & curd in every bite 🙂

  3. I wish I could give you some advice, El! I have a convection feature with my oven but rarely use it. I could never figure out the best temperature either. Even if they’re a little lopsided they look delicious! Can’t wait to hear what you’ve been working on!

  4. I’m defiantly going to try. I would really like to know what the name of those beautiful little flowers are?

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