Things have been so mad lately that I seem to have forgotten the very existence of my baby...my blog. Not that I haven't baked..I did make gorgeous Macs for the Mactweets, but have still not got around to photograph them. Blame the poor light in my part of the world! Ughhhhh. Although I do love cozy winters, I am ready for spring now though I sure will miss the time spent near warm fire with steaming bowls of soup, fresh home-made bread, catching up with movies/tv shows, not to forget ultimate nirvana with my new found electric blanket....staying cozy as I watch 'S' leave early to work. Evil you think? Nah...
Ever since I bought these gorgeous Turkish Lemons from the market, all I could think of was Lemonades, Macs and Lemoncurd. So to welcome spring I made these Lemon cupcakes with home-made Saffron-Lemon curd Buttercream. Saffron gives the lemon curd a gorgeous colour and flavour. And the icing is to die for, I couldn't stop licking it off the bowl. The cake was more of everything but the kitchen sink cake. I had some leftover buttermilk, sourcream, mascarpone so chucked it all in a bowl along with some fresh lemon juice,zest,butter, eggs and a dash of limoncello. I will write the recipe once I remember what I added in what quantities. Happy Valentine's Day!
Lemon cupcakes with home-made Saffron-Lemon curd Buttercream
Lemon-Curd (adapted from Helen)
Ingredients125 ml freshly squeezed lemon juice
zest of 1 lemon
3 eggs+1 yolk
pinch saffron threads
Combine the juice, zest, saffron and sugar in a saucepan on low heat, Bring the mixture to a simmer making sure the sugar is dissolved. Whisk the eggs for a minute and once the lemon mixture is hot, slowly pour it over the eggs whisking like mad to prevent the eggs from scrambling. Pour everything back into the pan and cook on low heat stirring continuously until thick and coats the back of a spoon. Take it off heat and stir in the butter until it is fully melted. Let cool and transfer to sterilized jars.
For the Lemoncurd (Swiss)Buttercream(adapted from Helen)
120grms egg whites
180grms unsalted butter
Homemade Saffron Lemon-Curd
Heat sugar and egg whites over bain marie whisking constantly until the sugar dissolves. Whisk the mixture on medium speed until it cools and forms a thick shiny meringue (10 minutes). Slowly add the butter, one tablespoon at a time, beating until smooth. Beat the buttercream until smooth and shiny. If using buttercream immediately, cover bowl with plastic wrap, and set aside at room temperature,if not transfer to an airtight container, and store in the refrigerator, up to 3 days. Bring to room temperature and beat on the lowest speed until smooth. Add upto 1/4 cup or more of the lemoncurd and whisk. You could adjust this depending on how strong you want your icing. Ice the cakes liberally with the buttercream.