This is going to be a rather hefty post. So, I will start with last night’s cupcake shenanigans, then I’ll share with you all updates worthy of your attention.
So. Here’s the breakdown:
1. Strawberry Cupcakes from Martha Stewart (via Brown Eyed Baker)
2. Homemade Lemon Curd also from Martha Stewart
3. A Swirl of Vanilla and Strawberry Buttercream made with a fresh, seedless strawberry puree
The following recipe is really fantastic. I’ll definitely be putting it in my recipe box for future use. It’s a very simple recipe, and creates a beautiful visual effect.
Yield: About 34 cupcakes
Prep Time: 30 minutes
Bake Time: 25 to 30 minutes
For the Cupcakes:
2¾ cups all-purpose flour
½ cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
2¼ cups granulated sugar
1½ teaspoons vanilla extract
1 egg white
1 cup whole milk
2 cups finely chopped fresh strawberries
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. Whisk together both flours, baking powder and salt; set aside.
3. With an electric mixer on medium-high speed, cream together the butter, sugar and vanilla until pale and fluffy, about 3 minutes. Add the eggs and egg white, on at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour in two batches, alternating with the milk, and beating until well combined. Use a rubber spatula to gently fold in the chopped strawberries by hand.
4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer to pans to wire racks to cool for 15 minutes; turn out the cupcakes onto the rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting.
Next, the lemon curd! I actually made this unexpectedly, because I failed a cupcake recipe earlier in the week and had a bunch of egg yolks left over (10, to be exact, as our eggs are usually twins). Needless to say, I tripled the recipe below! My mother fell in love with the lemon curd so dearly that we put it in these cupcakes instead of chocolate! It tastes like the filling of lemon squares. So…awesome.
Alrighty. Now that your eyes have feasted on plenty of cupcake pictures, here are some updates!!
I have a new header!! My sister, the graphic design major, is basically my favorite person EVER. Yup.
The format of my posts will be changing very soon. I’m leaving for London in 22 days (WOAH) to study abroad at University College London (UCL), so this is going to be part food blog, part travel blog. Every post will have both (with some organized little headers), with the food portion first and the travel portion second. So, if you’d like to hear about my UK/European adventures, subscribe and you’ll hear all about it! So far, here’s what’s up:
1. I have housing! And it’s a single! Yay!
2. I’ve already met a bunch of amazing people on Facebook who are going to be in my program!
3. I’m starting to get a bunch of emails about orientation, enrollment, and all such things. Basically, everything is coming together and I’m getting really, really excited. I’m sure this semester is going to be incredible.
Also, in other news, I have, after long last and many failures, been a vegetarian for 30 days!! Given my history (3 failures, 2 in May alone), I didn’t want to cry vegetarian too early, but I think after 30 days, I’m on a roll and should be on my way to a yummy future of animal and food awareness! I transitioned over the whole summer instead of over a week this time–taking it slow really is key, it seems. Tips, advice, and recipes are always welcome of course!
I think I’ll hold off on other updates for now (oooohhh suspense). But I will see you all again soon–keep an eye out for the new post layouts and new recipes!