I enjoy going to the grocery. I find browsing through the aisles very therapeutic and love the sight of fresh, lush produce. I gravitate more towards the leafy vegetables every time I shop (because I feel healthier when I am near them. ha ha) but one thing I cannot resist are lemons. Lemons cheer me up with their scent and their brightness and nothing reminds me of summer more than these fruits. Lemons can be used in mostly any kind of recipe – salad dressings, soups, pasta sauces, juices, marinades, cakes, cookies and of course, cupcakes! So today, during an early morning trip to the grocery, I stocked up on my favorite citrus fruit and set out to make a batch of vanilla cupcakes with lemon curd filling.
As usual, I found my recipe for vanilla cupcakes and butter cream frosting online. With so many choices available, it can be quite tricky to pick one recipe that I may decide to stick with for the rest of my baking life. So when choosing, I try to find one that uses almost the same ingredients as I would with my other cupcakes. A well-photographed cupcake also helps.
My lemon curd recipe is from the ever-reliable Martha Stewart. Not wanting to make such a big batch, I decided to cut this recipe in half, which was quite easy since most of the measurements were in whole numbers. I just wish I could say the same for my cupcake endeavor during the week where I tried cutting a recipe in half. Being the math genius that I am, I was stumped when I had to cut ¾ cup in half. I couldn’t figure out the correct answer and was wondering whether to measure in the same unit or to convert! I swear, I must’ve looked ridiculous holding a calculator in one hand a measuring cup in another. I ended up putting 1 ¼ cup and a half. (I’m officially confused again). So if you guys have any tips on cutting recipes in half, please let me know and spare this mathematically challenged baker the misery.
• 4 large eggs plus 4 large egg yolks
• 1 1/3 cup sugar
• 2/3 cup fresh lemon juice (about 4 lemons)
• pinch of salt
• 10 tbsp. unsalted butter, cut into pieces
In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and salt until smooth; add butter
Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.