Friday, 26 October 2012
lemon & maple syrup cupcakes
Next step was trying to figure out how to incorporate it into a cupcake. Lemon and maple syrup frosting on a butter cupcake base would have been the obvious choice. But I had been wanting to try out Glory's Perfect Vanilla Cupcake recipe for the longest time so I chose to omit the butter component and play up the lemon and maple syrup parts more.
So vanilla cupcake + lemon and maple syrup frosting then? I wasn't entirely satisfied with that. I wanted something less...predictable. And so we threw in a surprise lemon curd centre!
Final product: vanilla cupcake with a lemon curd centre, topped with a lemon-maple syrup cream cheese frosting, served with a drizzle of maple syrup.
Lemon & Maple Syrup Cupcakes
(yields ~ 16 cupcakes)
Vanilla Cupcake Recipe
Ingredients
1¼ cup cake flour
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
¾ cup sugar
1½ tsp pure vanilla extract
½ cup vegetable oil
½ cup buttermilk
Directions
- Preheat oven to 175 deg Celsius
- In a bowl, add cake flour, baking powder, baking soda and salt. Stir the dry ingredients together and set aside
- In a mixing bowl, beat eggs for ~10-20s. Add in the sugar and continue to beat for 30s on medium speed.
- Add in vanilla extract and oil and beat again.
- Add in half the dry ingredient mixture and mix together on low speed
- Add half of the buttermilk, then rest of the flour, followed by rest of the buttermilk, mixing well in between each addition
- Line muffin pan with cupcake liners and pour batter into liners until ~⅔ full
- Bake in oven for ~15min or until toothpick inserted in centre comes out clean.
Lemon Curd
(adapted from Valli Little's recipe on taste.com.au)
(Note: There will be quite a bit left after filling the cupcakes. You can use the rest on pancakes, toast, biscuits, as a tart filling, in crepes and so on.)
Ingredients
1 egg + 1 egg yolk
82g caster sugar
40g unsalted butter
zest and juice of 1 lemon
Directions
- In a saucepan, whisk together the egg, egg yolk and sugar until smooth.
- Place pan over a low heat
- Add the butter, lemon juice and lemon zest, whisking continuously until mixture thickens
- Remove from heat, pour into a jar and leave to cool
Lemon-Maple Syrup Cream Cheese Frosting
(adapted from Lemon Cream Cheese Frosting recipe on allrecipes.com)
Ingredients
150g cream cheese, softened
40g unsalted butter
20ml lemon juice
1 tsp lemon zest
¾ tsp vanilla extract
1 tbsp maple syrup
¾ cup confectioner's sugar (this is subjective, you can add more/less depending on your preferred level of sweetness)
Directions
- In a mixing bowl, beat cream cheese, butter, lemon juice, lemon zest, maple syrup and vanilla together until smooth and fluffy
- Add the sugar gradually, tasting in between additions until desired level of sweetness is attained.
*Assembly
- Use a sharp paring knife to core out the centre of the cupcake, taking care to leave a little bit of cake at the base.
- Cut the core in half (in a transverse direction), leaving the upper segment as a lid and discarding the other segment (or you can eat it!)
- Add a tsp of lemon curd into the hole you just made and fit back the upper part of the cupcake core (or the lid) to close the hole
- Pipe frosting as desired
- Drizzle maple syrup over the frosted cupcake before serving
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wah milly!!! you should advertise this blog more! i wont have found it if not for the fact that I went to you "About" page on facebook to find your email add. Its lovely! I love your pics!!!!
ReplyDeleteoh sorry that was mel there btw
ReplyDeletehello mel!! thank you! i'm glad you like it! :D:D
ReplyDeleteHehe I agree! Should post updates of your blog on Facebook and share your goodies with everyone!
ReplyDelete-Pika&brownie