i am susan thye. aka chocolatesuze. lives in sydney, australia. born 30.5.83. married to noods. works in social media. this is a food and lifestyle blog. i like cheeseburgers, cake, fried chicken and macarons.
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PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!
22 October 2010, 03:19
Mmm innards shot baby yeah! So who’s been watching Junior Masterchef? I have to admit I’m not a regular watcher partly because their cooking skills puts mine to shame! But I do love how the show is positive and upbeat and it is refreshing to not hear the kids say how much they hate their job!
Anywhos so a while ago they had a mystery box challenge and Isabella mentioned that her cupcake recipe (found on Masterchef website here ) used cream instead of butter and immediately I was like woah dude that’s awesome! No creaming of butter equals win! So I set off to make the cupcakes with a lemon curd filling and lemon cream cheese frosting instead of lemon meringue. The components themselves are pretty easy but the amount of washing up will make you sad. But the cupcakes are awesome trust me!
Ingredients for the lemon cupcakes- (ignore the butter!)
1 cup thickened cream
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour
Finely grated rind of 1 lemon + juice
Preheat oven to 180’C. Place 1 cup cream, 1 cup sugar and 2 beaten eggs in a large mixing bowl and whisk until smooth.
Grate lemon rind and add juice to the mixture.
Sift 1 1/2 cups of self raising flour into mixture and whisk until batter is thick and smooth. Divide mixture into cupcake patty cases and bake for 15-20mins.
While the cupcakes are baking it’s time to start the lemon curd! (I tweaked Isabella’s recipe a tad.) Ingredients:
1/2 cup lemon juice (approx 3 lemons)
1/2 cup + 2 Tablespoons caster sugar
3 egg yolks
Heat lemon juice and butter in a saucepan and simmer until butter has melted. Add sugar and whisk until dissolved then turn off the heat.
Lightly beat the 1 whole egg plus the 3 egg yolks in a bowl. Pour a bit into the lemon butter mixture and whisk continuously. If the egg starts to cook, leave the mixture to cool for about 2mins before continuing and slowly add more egg and whisking continuously until mixture becomes thick and glossy.
Leave the mixture to cool in the saucepan before pouring through a sieve and transferring to an airtight container.
Dig some holes into your cooled cupcakes. Taste test mmm nom. If your lemon curd is cooled down enough go ahead and fill the holes.
Forgot to take an ingredients pic for the frosting oops my bad! Ingredients:
250g cream cheese, room temp
125g salted butter, room temp
Finely grated rind of 1 lemon + juice
Icing sugar (use your judgment)
The trick with frosting to make it easier to pipe is to make sure the butter and cream cheese are nice and melty! Not microwave melty but you know, soft. With the icing sugar I always taste as I go so I’m not too sure about measurements but I reckon maybe 1 cup? Beat everything together till it’s super light and airy.
And tadah! Beautiful babies!
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