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.
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!
1/4 pound unsalted butter, room temperature
4 large eggs
1/2 cup lemon juice (3 to 4 lemons)
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.
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.
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.