>Oscar Sunday was last week and I opted to bake my contribution to the party. I knew I wanted to do cupcakes but what to do what to do!
Enter the Magnolia Bakery Cookbook that has been on my shelves for years and never used. The decision. Lemon Cupcakes and Chocolate cupcakes. I thought I was going to do cream cheese frosting on both but it just didn’t taste right on the lemon so I whooped up the lemon with a lemon curd filling (from the book) and a lemon buttercream frosting.
The lemon curd was to die for so that is the recipe I am going to post. To fill cupcakes I used some weird tool in my kitchen that was for juicing lemons. I think there is a tool made specifically for this task so I might have to buy one because the idea of filled cupcakes is a winner in my book.
6 egg yolks at room temp
1 1/2 Tbsp grate lemon zest
1/2 c. lemon juice (freshly squeezed of course)
1/4 tsp lemon extract (this really added a nice balance)
3/4 c. sugar
cook all of that for about 20 minutes (stirring constantly) over medium heat. It will get thick and bubbly (you’ll think it is thick enough earlier but just keep going for about 20 minutes). Remove from heat and add 1 c. of cold butter cut in small pieces one piece at a time and stir until each piece is incorporated.
Place in a heat proof container and chill until firm (the recipe calls for overnight, but I only had a couple of hours)
I made about a dozen cupcakes and I only needed about half of the mixture to fill them. The rest was consumed on toast, biscuits, pancakes..you name it!
Posted in Cake, Cupcakes, Dessert, Frosting
Tagged bake, baking, Cake, cupcake, curd, Dessert, Frosting, lemon, magnolia bakery
>It’s hot as heck in Southern California today but those lovely hormones that bounce around monthly in women have compelled me to make and devour the best hot fudge ever.
When my American dream starts to unfold, I will be hosting an online community that brings together my customers and the world wide web in ways never done before. I also intend to regularly post recipes in the store and offer suggestions to those looking for easy to dos, delicious delights, and impressive treats!
But for today.. I will post my super secret (no more) hot fudge sort of recipe.. good luck with it.. it’s really easy, I promise!
2 – 4 ounces of good semisweet dark chocolate (I use Scharfenberger from San Fran)
1/4 – 1/2 cup heavy cream (this one will really be as needed to get a good creamy consistency)
2 tbsp sugar (again this is sort of to taste but start with 2 tbsp, I generally think I end up with 3)
Put this is a small saucepan and heat over low/medium heat until melted and smooth – be patient, this will take time. Stir continuously. It will likely take about 5 minutes to get it totally smooth. Do Not Boil or Simmer – just allow to melt over low-ish heat.
When completely melted and smooth add the following
2 tbsp butter (it’s best to use butter here rather than margarine) stir until completely melted
remove from heat and add
1 tsp vanilla
Pour over ice cream, cake, your fingers! It’s really oh so very good. Put any left overs in a covered container and refrigerate up to 1 week. To reheat put desired amount and microwave safe container and heat for 30 seconds or less.
I think it is almost better the next day!
If you make it, let me know what you think!