|Photo by my former-photographer-turned-print-artist boyfriend ;)|
Two years. I feel like it was just yesterday that I'd destroyed my kitchen and decided to take pictures of it for the first time. Just yesterday that I posted my first recipe, Mac and Cheese, thinking that if nothing else, this blog would simply be an online recipe collection for personal use. My pictures were horrible, and while I still have a very LONG way to go, at least my pictures are somewhat tolerably decent these days. Basically, this blog began because I was addicted to trying new recipes and wanted some way to document the process.
In that sense, this blog is everything that it ever was. Something to show for all the money I keep spending on kitchen adventures.
|...and cats. Always cats.|
|Met this guy this year, isn't he handsome?|
|Wearing the local fashions of Iceland with friends|
|My party-time outfit, and my messy kitchen|
Despite putting myself on a frantic diet in order to fit into last year's bikini before summer hits, I felt like a cake is the only proper way to mark this milestone of a year. However, there was one problem: can you believe I don't have a cake pan?? I'd been borrowing a friend's set and he'd cashed in and taken it back. So, my cake idea turned into cupcakes.
I love lemon. When I indulge in a dessert, despite an undying love of chocolate, I rarely actually opt for chocolate. If there's a lemon tart or a citrus cake I am all over it. Plus, I had just bought two pounds of meyer lemons that were sitting in my fridge, waiting to be used. Meyer lemons are the best lemons, because they think that they are oranges. Sweet, but still tangy and almost sour, the zest and the juice of these lend themselves perfectly to baked goods. So I figured it was only fitting that my two year cupcake be a lemony cupcake with a lemon curd core and a strawberry buttercream topping!
Meyer Lemon Blogaversary Cupcakes with Strawberry Buttercream
Cupcakes (adapted from The Alchemist)
- 2 sticks butter
- Juice and zest from 5 Meyer lemons
- 1/2 cup water
- 1 1/2 cups sugar
- 2 eggs, whisked
- 1/2 cup vanilla greek yogurt
- 2 tsp. vanilla extract
- 2 cups flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 stick butter, softened
- 5 large strawberries
- 1 tbs sugar
- 1 tsp vanilla
- 3+ cups confectioner's sugar
Preheat oven to 350 degrees F. Line cupcake tins with the prettiest cupcake liners you can find.
In large saucepan over medium heat melt the butter. Whisk in lemon juice and water until completely combined, then slowly whisk in sugar and continue whisking until dissolved. Remove from heat and add the yogurt, eggs, vanilla, and lemon zest. Stir vigorously until completely combined.
In a separate bowl whisk the flour, salt and baking soda together. Slowly add the dry ingredients into the wet, transferring to a larger bowl if saucepan is too small. Pour batter into the cupcake liners 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
If frosting immediately, place in the refrigerator to cool, about 20 minutes. If desired, core cupcakes and fill with lemon curd (recipe forthcoming!).
Buttercream: Slice strawberries in quarters and sprinkle with sugar. Microwave on high for one minute, then smash with fork. Let cool for at least ten minutes.
In a stand mixer or large bowl using a hand mixer, blend together strawberries, butter, and vanilla until just combined. Slowly add confectioner's sugar until desired texture is reached. Frosting should be fluffy, hold shape but still be soft and not wet-looking.
Use a piping bag to pipe frosting onto tops of cupcakes. Keep in fridge in an airtight container for up to three days.
|Thank you for all your support!|