MOIST, TASTY, YELLOW, TANGY, ZESTY, BITTER-SWEET, FRUITY, YUMMY, DELICIOUS.
There you have it, these descriptive nine words sum up these SCRUMPTIOUS (now make that 10 words :-)) Lemon Curd Cupcakes.
I made lemon curd using this recipe (here) from POPSUGAR Food. To make these cupcakes you only need to make a half batch of this lemon curd recipe, or you could make the whole batch like I did and make this Lemon Curd and Strawberry Pavlova , with the left over lemon curd, trust me its worth it :-).
RECIPE CREAM CHEESE LEMON CUPCAKES: (Recipe converted and adapted from POPSUGAR)
- 225g Plain flour, sifted
- Zest and juice from 1 lemon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 200g unsalted butter
- 285g caster sugar
- 125g cream cheese, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 cup Lemon curd
- Preheat the oven to 170ºC and line two cupcake pans with cupcake liners.
- Whisk together the flour, lemon zest, baking powder, and salt in a large bowl.
- In a stand mixer, beat together the butter and sugar, until fluffy and lightened in color. Scrape down the sides of the bowl with a rubber spatula. Add the cream cheese and beat until completely incorporated.
- Add the eggs, one at a time, beating until no streaks of yolk remain. Add the lemon juice and vanilla, and mix until incorporated.
- Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
- Divide the batter among the cupcake molds, filling each mold about 3/4 full.
- Bake for 24-28 minutes, or until a toothpick or cake tester inserted into one of the cupcakes comes out clean.
- Allow to rest for 5 minutes, then move to a cooling rack and allow to cool completely before filling with lemon curd.
- Using a watermelon baller scoop out a round in the centre of each cupcake.
- Sift powdered sugar over the tops of the cupcakes using a fine mesh strainer.
- Pipe the lemon curd into the cupcakes until it’s flush with the tops of the cupcakes.
Today is Mothers Day, a day to say “Thanks mum for all that you do, I love you”. Its a bitter- sweet day for me today. Sweet because I have my gorgeous children and lovely husband with me, loving and spoiling me like they do. Thank you my beautiful family, you know how to make a mum feel special and loved :-). Bitter because I can’t be with my mum today “I love you mum” as a mother now myself, of almost 14 years, I really do appreciate what you have done and continue to do for me. Mums are amazing.
So today being mums day I got to choose what I would like to do, and that was bake. Being Mothers day I thought we should celebrate it with cake, and a rich chocolatey cake it had to be, Its Mothers Day so I can have a piece of this guilt free (I can can’t I?).
This cake was inspired and adapted from the Donna Hay cookbook Chocolate. The raspberries work really well with this rich cake because there tartness balances the sweetness of the chocolate perfectly. The cake is beautiful moist and each layer is then filled with a cream cheese chocolate icing topped with the raspberries. The top of the cake is iced in a rich decadent chocolate truffle icing. This cake is pure chocolate heaven and if you need a chocolate fix and feel the need for a little treat then spoil yourself with cake.
- 200g unsalted butter softened
- 440g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 300g plain flour sifted
- 60g cocoa (I used Dutch) sifted
- 21/2 tsp baking powder
- 1/2 tsp salt
- 250ml mlk
- Preheat oven to 160º
- place sugar, butter, sugar in bowl of electric mixer and beat for 10-12 minutes until light and creamy
- add eggs 1 at a time beating well between each
- fold through flour, cocoa, baking powder, salt, and milk
- spoon mixture into 2 lightly greased and lined 20cm round cake tins
- bake for 40-50 minutes or until skewer comes out clean
- let sit in tin for 10 minutes before turning on to cake rack to cool
CHOCOLATE CREAM CHEESE FILLING;
- 375g cream cheese softened
- 1 cup pure icing sugar sifted
- 1/4 cup cocoa ( I used Dutch) sifted
- 500g fresh or frozen raspberries
- beat cream cheese in an electric mixer until smooth
- add icing sugar and cocoa and mix until combined
- with a serrated knife cut the 2 cakes in half so you have 4 pieces
- spread 1/3 of cream cheese icing onto the bottom layer then top with 1/3 of the raspberries
- place next layer of cake on and continue as per instructions until you have put the top cake layer on
CHOCOLATE TRUFFLE ICING;
- 200g dark chocolate, chopped
- 1/4 cup cream
- Place chocolate and cream in a small pan over low heat stir until melted and smooth
- let cool for 0 minutes
- using a palette knife spread icing over cake
I know your probably thinking not another persimmon recipe!!!!!!! Just let me say that when my friend brought me over three buckets of this gorgeous fruit they were very large buckets. I have been making persimmon recipe after persimmon recipe, which is ok because my family all love persimmons.
Because the variety of persimmons I have, they are the astringent type (which means they have a high tannin content, making immature fruit bitter and leaving a puckered furry taste/feeling in mouth) I’m a little limited in the recipes I can make, they are all desert types as the fruit needs to be extremely ripe and soft. The fruit when ripe has a waxy thin skinned shell with a thick jelly like pulp inside it is sweet and delicious.
And as far as desserts go cheesecake has to be up there at the top. A rich smooth creamy cake so versatile in flavours your limited only by your imagination.
I’ve gone for a baked cheesecake for this recipe, as I actually prefer them, this recipe is based off the traditional new york cheesecake . The texture of this persimmon cheesecake is smooth and creamy and not too sweet, the sour cream topping adding the final touch and balance to this delicious dessert.
- 2 cups chopped walnuts
- 1/3 cup brown sugar
- 3 Tsp melted butter
- 2 cups pureed persimmons
- 750g cream cheese
- 11/4 cups white sugar
- 3/4 sour cream
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- 6 eggs
- 11/4 cups sour cream
- 3 Tsp white sugar
- 1 tsp vanilla essence
- Preheat oven to 170º
- Pulse walnuts in a food processor until fine, then mix together in a bowl with brown sugar and melted butter
- Press in mixture into into the bottom of a 20cm spring form pan
- Bake in preheated oven for 12 minutes set aside to cool completely
- Combine persimmons, cream cheese, sugar, sour cream, cinnamon,and ginger in food processor, blend until smooth
- Add eggs 1 at a time mixing well between each addition
- pour mixture over cooled crust
- bake in preheated oven until mostly set centre still being slightly jiggly, 60 – 75 minutes
- While cheesecake is baking, whisk together sour cream, sugar and vanilla
- spread evenly over cheesecake while still hot and return to oven for another 10 minutes
- Allow to cool completely, then cover loosely with aluminium foil and refrigerate 4 to 8 hours or overnight before serving
To serve I decorated with walnuts and fresh persimmon puree.
recipe source; allrecipes.com.au
BEETROOT AND CHOCOLATE MUFFINS with coffee cream cheese icing:
I have just picked some gorgeous baby beetroots from my garden, and I was back on the web site http://www.goodtoknow.co.uk when I came across the Beetroot and Chocolate Muffin recipe. I’ve made chocolate and beetroot cakes before and I love the combination of the beetroot and chocolate together. You can taste the beetroot in the cake but its subtle, and I love the depth of colour that it adds.
These muffins are rich and decadent and one will do,unless you are a chocaholic 🙂 And of course once again a big hit with the kids and Hubby. I love the coffee flavoured icing, it was beautiful and it balanced really well with the richness of the muffins. An after thought I had was how nice it would be to add a little chocolate coated coffee bean to the top (that’s for next time), I have plenty more beetroot to use. I didn’t follow the recipe exactly I added 1/2 teaspoon of instant coffee to the muffin mixture, and I made my own coffee cream cheese icing.
- 175g cooked beetroot
- 3 large eggs
- 200g self raising flour
- 200ml vegetable oil ( I used bran oil)
- 200g caster sugar
- 1/2 teaspoon instant coffee
- 100g instant drinking chocolate, or cocoa powder ( I used premium dutch cocoa)
- 1 x 200g dark chocolate bar, grated ( I used premium dark cooking chocolate)
COFFEE CREAM CHEESE ICING:
- 250g cream cheese
- 1 teaspoon instant coffee
- Pre-heat oven to 190 degrees
- Place beetroot into food processor and whiz to a pulp
- Place beetroot pulp ,eggs, sugar and cocoa/drinking chocolate into a large bowl mix well , and then beat in oil slowly until well combined.
- Fold in grated chocolate
- spoon mixture into 12 hole muffin tin and bake for 20-25 minutes.
- Transfer to wire rack to cool completely
- For icing combine all ingredients and beat together, spread or pipe onto cooled muffins.