Vanilla Cupcakes with Lemon Filling

 

Since I had ten egg yolks in my fridge and buttercream left over from the ruffled tiara cake. I made Lemon cupcakes with lemon curd filling. I bought some cake flour about a month ago and have been dying to use it, so I made Ming Makes cupcakes recipe. This recipe uses a different method then the usual cream the butter and sugar together first, its starts with mixing the flour and butter first till it resembles breadcrumbs.

 

 

I used an apple corer to core the middle of the cupcakes, then filled them with lemon curd and popped the tops back on.

 

 I then piped the Buttercream using a Wilton 1M tip.

  

If you want to make Mings cupcakes recipe check out here page here ( I doubled this recipe). If you have ten egg yolks to use up go here.

Happy Baking xoxo 

 

3 Cookies 1 Dough

I felt like some home baked cookies but couldn't be bothered making them from scratch. I found three sheets of sweet shortcrust pastry in the freezer and whipped up these sweet buttery cookies in minutes. These cookies are perfect for filling the kids lunch boxes or if you have someone coming over for coffee. I made 3 different cookies using the same dough, you can use store bought like I did or make homemade dough.

Quick Cookies

3 sheets sweet shortcrust pastry
1/4 cup Nutella
1 tbls cinnamon
1 tbls sugar
24 Dark chocolate buttons

Take your pastry sheets out of the freezer, let them soften up slightly, this wont take long.

Pre-heat oven 180 C.
For the nutella cookies Take one pastry sheet and spread the nutella over the pastry, take the side closes to you and roll it into the middle. Then take the other side and roll that into the middle, place into the freezer while you prepare the other pastry.
For the Cinnamon cookies take a pastry sheet and sprinkle over the sugar and cinnamon then roll as you did the nutella cookies, place in the freezer. For the chocolate button cookies take the last pastry sheet and use a round cookie cutter and cut out pastry circles and place in a greased mini muffin tin. Place a chocolate button on each pastry circle. Take the nutella and cinnamon cookies out of the freezer and cut into a good size and place flat down on a cookie pan. Place all cookies into a pre-heated oven and bake for 12mins. Once done cool slightly, I like them straight out of the oven when there nice and hot or if you can wait there nice and crispy once there cooled.  Frozen pastry sheets are so versatile you can use what ever fillings you want just use your imagination.
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Enjoy x

You can also make mini lemon tarts by cutting pastry circles out of the pastry place them in mini muffin tin prick with a fork bake for 10mins take out of oven and fill with homemade lemon curd or store bought and place back in the oven for 3 more minutes.

Little and Friday Lemon Tarts

If you havent got your little and friday book yet make sure you go get it they have some delicious recipes in the book. I made the lemon Curd from the book and it was perfect for the Lemon tarts I made for Morhers Day. If you havent been to little and friday cafe you should check it out next time your near Devonport or Newmarket.

Lemon Curd Recipe
Little and Friday, Kim Evans

125g unsalted butter
1cup sugar
Juice and zeat of 4 lemons
3 large eggs

Place all ingrediants except eggs in a metal bowl. Place bowl over saucepan of simmering water and stir until sugar has dissolved completely. You can check this bu rubbing a small amount of mixture between your fingers. It is not ready if the mixture is still grainy. Remove from heat. In a separate bowl beat eggs with electric mixture. Add butter and sugar mixture to eggs and beat until combined. Poor mixture through a strainer to remove zest.
Place mixture back over simmering water and cook slowly until think enough to coat a spoon. Place in fridge keeps for up to 3 weeks.

Sweet Shortcrust Pastry
Little and Friday, Kim Evans

2 3/4 cups Flour
1 cups Icing Sugar
Pinch of salt
250g unbutter, well chilled and roughly chopped
1 Egg
1 tsp lemon juice
1/2 tsp lemon zest
Vanilla essence
( you can use salted butter just opt out the extra salt)

Place flour and icing sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse crumbs. Add egg, lemon juice, zest and vanilla and pulse until pastry fos a ball. Wrap in glad wrap and keep in fridge or freezer until ready to use.
Makes one 28cm round tart.