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.
So as promised here is the poached pears in red wine recipe that I mentioned in my post Mascarpone and cinnamon ice-cream.
I would love to say that this is my recipe, but it came from a great food blog I follow night quite Nigella. This dessert is De-lish, rich syrupy spiced red wine covering soft but not too soft beurre bosc pears, the ideal pear variety for poaching.
The Mascarpone and cinnamon ice-cream match these pears beautifully, carrying through with the cinnamon, and the ice-cream being subtle enough not to take away the star of this desert that is the poached pear.
Make sure that you use a good quality wine what’s that saying “if you wouldn’t drink it, don’t cook with it” (or something along those lines). I really think that analogy is really important in this recipe as the wine really is the main flavour ingredient, and then whats left in the bottle well you may as well drink that, then maybe open up another bottle :-). Nothing like a good full bodied red wine to warm the soul in winter :-).
- 5 large beurre bosc , firm
- 2.5 cups red wine
- 1 1/3 cup white sugar
- 1 cinnamon stick
- 2 inch piece of mandarin or orange peel or zest
- 2 inch piece of lemon zest
1. Place the red wine, sugar, cinnamon stick and zests onto the heat to boil in a pot that fits all of the pears snugly upright. Meanwhile peel the pears well making sure that you get all of the skin off (the skin that remains won’t colour). By the time you’ve finished peeling, your wine should be boiling. Add the pears and cook turning three or four times for 25 minutes (check as it also depends on how big your pears are). Remove the pears as soon as they are done to prevent further cooking (you don’t want them to become too soft).
2. Taste the syrup and if you want it thicker, then put it back on the boil and reduce until syrupy-anywhere from 5-12 minutes.