Lemon Curd Cupcakes with Marshmallow Frosting

I've been craving for something citrus-y and tart. Like for months. Unfortunately for us we can’t get fresh lemons around here. They sell lemons on rack at the store which I think might be the reason of my tasteless lemon curd. Oh, have you try lemon anything? Please don’t say you hate lemons! While lemons often please the crowd; lemonade, lemon curd, lemon cakes etc. have to be made with fresh lemons so the flavor is subtle enough without overwhelming the texture. Don’t be afraid to work with lemons, they are innocently delightful and refreshing, but just be sure to pick the fresh ones. Speaking of lemon curd, this was the first time I made something tangy sweet like this. But frankly, I've learnt that I didn't like it at all. No, don’t get me wrong, I will love them next time if only if bright yellow and fresh from farm lemons are involved.

I used my vanilla cupcakes recipe from the previous post with a bit of freshly squeezed lemon juice and zest added into the batter. I then filled half of tablespoon of lemon curd in each cupcake using the cone-method (see the step-by-step photo here). And the best part is? Marshmallow! Yes, the frosting tasted exactly like marshmallow. They are easy as pie to make but they meanly take your time like forevah. So, if you are going to make this, please use a stand mixer or you may broke your arm.

To those who aren't familiar with this incredible frosting, they actually reminiscent of an American classic (the scouts put their marshmallows on the long sticks and roast them over the camp fire, remember?) which is now often toasted under the broiler or by kitchen torch once topped on cupcakes. But since I was feeling a bit dizzy and not really so well (seriously) that day, I stopped before the meringue form stiff peak. So I just spread them on instead of pile them high. Sadly, I didn't get to eat them toasted. It’s okay; I’ll take a good care of myself next time before I go to make this, that’s for sure :) Just keep in mind that the frosting is best eaten the day they are made.

Lemon Curd Cupcakes with Marshmallow Frosting

Yield: 12 standard cupcakes

Ingredients

For the cupcakes:

1 batch vanilla cupcakes, plus 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest, or to taste.

For the lemon curd/filling:

1 1/2 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup freshly squeezed lemon juice

3 large egg yolks, well beaten

2 tablespoons unsalted butter

2 teaspoons grated lemon peel/zest

For the frosting:

4 large egg whites

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoons pure vanilla extract

Instructions

For the lemon curd/filling:

1. Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
2. Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week or freeze up to 1 month. *This recipe yields a lot more than you need but you can halve the recipe if desired.

For the frosting:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Notes:

[Lemon curd and frosting recipe adapted from Martha Stewart]

Birthday Vanilla Cupcakes

So I've been neglecting this blog for months. No, I’m not sick nor even giving birth. It occurred to me that I love to write down recipes on the kitchen paper towel, bake and frost, eat, share and make a couple jump of joy. And then I started to go for a hunt where the heck the paper towel is? Let‘s just suspect that I've simply threw them away together with those old newspapers I used for easy clean-up. Yep, it happened all the time.

This past week I decided to throw a small birthday party for a good friend of mine. As much as I wanted to celebrate her birthday, I selfishly also wanted to throw the party so I could make a cake or dozen of cupcakes. And eat! Isn't it fun sharing sweet treats with others?

The thing is, I had a quite hard time to decide what cake/cupcakes to make for her. She is one of those girls who find anything sweet is almost impossible to eat. I asked her (without letting her know about my plan) a couple weeks before, what type of cake she like the most—A simple moist chocolate cake with chocolate ganache. I went down to town a couple of times to get my favorite brand cocoa powder for my kitchen stock (I baked a lot you know) but oh how possibly can you get baking supplies in this festive month? Empty shelves! Sigh.

Nothing could stop me, though. I decided to go simple — vanilla cupcakes topped with my favorite fluffy cooked frosting. Since I knew that I would want to include something less sweet for her, I chose for the frosting which is so smooth, fluffy, less sweet but incredibly delicious. Turned out, she did eat the whole cupcake (she rarely did this) and my other friends exclaimed that the frosting is delicious and less sweet (where can you get this in the bakery?). I always opt this incredible frosting to frost my cakes and cupcakes and I think I've made this frosting really often since my first try. Perhaps, I will never look back!

Though the cake itself is not my go-to recipe so far, I baked these Perfect Vanilla Cupcakes for countless times before because I just love the texture and the simplicity of them. I hate to wait for my butter to soften, so why don't you just use oil instead? — It does, of course lends a moist, fluffy texture to the cake with nice crumbs. Enjoy!

Birthday Vanilla Cupcakes

Yield: 14-15 standard cupcakes, or two 6-inch round cakes

Ingredients

For the cupcakes:

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

For the frosting:

3 tablespoons all-purpose flour

1/2 cup milk

1/2 cup unsalted or regular butter, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1-2 teaspoons strawberry extract, optional

Food coloring of choice, optional

Sanding sugar to decorate

Instructions

For the cupcakes:

1.       Preheat oven to 350F (180C).

2.      In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

3.      In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

4.      Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

5.      The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

6.      Bake cupcakes in pre-heated oven for 12-14 minutes.

7.      Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

For the frosting:

1.       Place milk into a medium saucepan. Add flour to the milk and whisk together.

2.      Cook over medium high heat, stirring continuously, until it becomes a very thick smooth paste. This can take 3-4 minutes.

3.      Remove from heat and let cool completely in the fridge.

4.      Beat the cooled flour/milk mixture with vanilla on high speed for 4 minutes. It will become a smooth paste again.

5.      In a separate bowl or mixing bowl combine the sugar and softened butter together with an electric mixer. Blend on high for 4 minutes.

6.      Strain the flour/milk mixture into the butter/sugar mixture and beat on high speed with an electric mixer for 3-4 minutes until super fluffy.

Assembly of the Birthday Vanilla Cupcakes:

1.       Take aside a small portion of the frosting and add coloring. Put into a small piping bag, set aside. Add strawberry extract to another and mix until fully combined.

2.      Using a small icing spatula, gently spread and swirl the strawberry frosting on top of each cupcake, smoothing out the tops.

3.      Put a generous amount of sanding sugar in a small bowl. Take a cupcake and carefully sprinkle the sides with sanding sugar, making sure to let the excess to fall back into the bowl.

4.      Cut off the tip of the filled piping bag and dot each cupcake with desired alphabets or shapes.

Notes

[Cupcake recipe adapted from Glorious Treats, Frosting recipe loosely adapted from Our Best Bites]

SweetyToothy Notes:

•  If you don’t have an access to cake flour, you can simply make your own by replacing 2 tablespoons of all-purpose flour from 1 cup all-purpose flour with 2 tablespoons of cornstarch/corn flour. Sift 2-3 times and use.
• The frosting is enough to frost 12 cupcakes with high swirls, but you would want to half the recipe if you wish to just spread them on like I did.
•  Keep frosted cupcakes at room temperature, covered (but not in an airtight container) up to 2 days. The frosting will not get crusted like some other buttercreams.

Pastel Swirl Mini Cake

It's been a while since I share layer cake. It's not that I've forgot my beloved cutie pie cupcakes, I still sincerely do love and adore them so much but just feeling kinda having some time to practice layer-cakes. Heck, I love mini cakes too so I spent my holiday last week baking this mini cake (and a lot of cupcakes) with a serious cake-frosting practicing, of course. Truly, I've been dying to try this pastel swirl frosting technique created by the genius and creative  Sweetapolita for awhile now, and I'm so glad that I did it! Yay!

So, what is this cake is all about? It's a 4" four-layers vanilla cake filled with chocolate and vanilla buttercream and frosted with whipped vanilla frosting. I know I know, sounds too simple and boring but I just loved how it turned out!

Albeit I don't have much time to write the recipe (and a bit behind at blogging now), I couldn't resist to share this sweetness, just in case if anyone happens to come across this post and *BAM!* —  what a brilliant idea to decorate birthday cakes! Hopefully :) I blended pale yellow, orange and pink tinted frosting for this cake just to achieve a sweet and pastel look. Umm, not bad huh?. Honestly, if you make this into 2 or 3-tiers wedding cake —  BEAUTIFUL. The technique itself is so simple, just keep practicing, practice, practice and practice! It's totally worth it in the end.

And if you are looking for some color-combinations inspiration, pack your bag now and get ready to explore the world of Pinterest —  endless fun. Here's the video tutorial from Sweetapolita. Enjoy!

© sweetytoothy. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe .

Funfetti Cake & How to Assemble a Layer Cake Tutorial

I almost didn't want to write this post. Honestly, I refuse to share this cake. Three days ago, I made a test-run for a Funfetti Cake which seems to be unfamiliar here in Asia. Turned out, it was an epic fail for me! – The cake was too dense (but super-moist) since no mixer involved in the original recipe method. I have to say that when it comes to recipe that needs 100% hand mixing (except for muffins and some chocolate cakes), it won’t work out for me. Yes, that was so disheartening. 

What makes me feel bad is, I wrote down a few options of the Funfetti Cake version to choose from before I move to the kitchen – Some were from my own scratch and some were from the generous blogosphere. I wanted it to be as fluffy and white as it can be so of course it needs egg whites. Unluckily, I rarely chose recipes that call for just egg whites because you know; I didn't want to waste the egg yolks either. Until I opted the wrong recipe (again, I don’t want to share the recipe here). Maybe I should stop being a choosy person?

Ohh, what is this cake is all about you ask? It is just your typical vanilla cake but loaded with colorful rainbow jimmies (or we may know them as rainbow rice here) in the batter. As the name sounds, this cake is so fun! The rainbow jimmies leave their vibrant colors in the cake. It is said to be a famous and delicious box-mix based cake in the childhood among the Westerners. However, the Whipped Vanilla Frosting really saves my fail cake! – For some inexplicable reasons, it tasted like vanilla ice-cream. The best thing is, my sister LOVEs this cake so much (maybe because of its name?) and she ate each slice with spoonful of rainbow jimmies. And yes, we ate the cake straight for two days – that’s how I love cakes (though I love cupcakes even more).

So, back to the topic as written above, I’d love to share a quick tutorial on how to assemble a layer cake for the beginners. Seems that it is going to be a long post, I may not be able to go on a detail to help – Check out the link at the bottom of this post. Yep, I’m not an expert (and I’m still learning), but I wish it helps in some ways! And please excuse those blurry photos (erk!).

How to Assemble a Layer Cake

1. As soon as your cake layers are out from the oven, let them to cool in the pan for about 10 minutes. Then, carefully invert onto the wire-rack. Let them to completely cool.

2. Wrap the cooled cake layers tightly with plastic wraps and freeze for about 30 minutes or refrigerate for an overnight or up to a week. 

 3. Using a long serrated knife, carefully trim the dome-top of each cake layer with a gentle sawing motion (You can use any sharp long knife if you don’t own this specialized knife but I found that it works best.)

4. Place a cake board on the turn-table and spread a small dollop of frosting on top. This will works as “glue” so that your cake stays in place.

5. Place the first cake layer, face-down (means the trimmed side is facing down) and put a dollop of frosting over the center of the cake. To ensure that the frosting are even in each layer, measure the frosting for about 1/4 cup or so (I didn't measure at all this time since my cake was just a 2-layers). 

 6. Using a medium-size offset spatula, spread the frosting evenly.

 7. Optional – if you love sprinkles, do this. If you don’t, skip this step. Sprinkle a generous amount of rainbow jimmies, or any kind of sprinkles on top of the layer.

 8. Place another cake layer, face-up (the trimmed side is facing up) and put another dollop of frosting.

9. Spread a thin layer to cover the entire cake. This process is called as “crumb-coating”. It helps to “seal” the cake crumbs from showing through, before you move on the next beautiful layer. It will make the next process much easier, so DON’T skip this step.

10. Here you have your cake “crumb-coated”. It doesn't have to be neat because we have another step for that. Now, chill the cake for at least 30 minutes or refrigerate for an overnight.

11. After your cake has been chilled, return to the turn-table (your cake should be firm to the touch at this point. When you place your finger on top, the icing shouldn't stick to your finger). Put a big dollop of frosting on top and gently cover with an even layer of the frosting. Continue on the entire sides. (Rinse your spatula with warm water very often as the heat conducted through the spatula helps to make your work easier. This process may be very tricky if you are a first timer but practice does make perfect!)

12. There you have it! Now you have a nice covered-cake. This cake was just out from the fridge after an overnight and you may notice the water drops appeared on top, so I gently worked with a warm-rinsed spatula to smooth it out a bit. 

My cake wasn't perfect and smooth, but I just love it this way :) Finally, decorate with your heart contents!

*Check out this video from Sweetapolita for a more helpful tutorial and the tools you’ll need. I forgot to take photos of the tool that I was using, Opps!

© sweetytoothy. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe .

Chocolate Cupcakes with Chocolate Buttercream for Two

Well, I was lazy. More often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? I’m lazy. Until then, I found a lot of ‘Cupcakes for Two’ recipes floating around the web (Valentines season it was) and so I decided to make these Chocolate Cupcakes for Two! This was the third times I actually made and devour these guys all by myself but since they were sold too fast, I couldn’t take their photos and share the recipe here.

I came across 52 Kitchen Adventures blog few months ago where she shared her One-Bowl Chocolate Cupcakes for Two and I ran to the kitchen as fast as I could! And this Chocolate Buttercream for Two recipe I share here itself is completely from my own recipe development, and I was so excited with the result! Make these and share it with your sweetie. Aww ♥

What do you need to do?

1. Place all dry ingredients in medium bowl (I used a large measuring cup) and whisk until combined.

2. Add wet ingredients to the bowl and whisk until just combined.

3. Divide batter into 2 lined cupcake wells and bake at 350°F for 20-22 minutes.

Umm…no egg? Yepp, no egg! Super easy, right?

I think I was having a blond moment that time,I forgot to take the ‘before’ picture to show you. So if your cupcakes happened to come out with high and cracked tops like a "volcano" which are so not pretty, don’t worry. Here’s the tip: Take a spoon (I prefer the one with a round face) and gently press the top using the back of the spoon — Do this at the minutes they are out from the oven.

See, better right? It won’t recover completely but it will take the frosting nicely later on. You could cover the slightly cracked-but-nice-domed top with pretty swirls of yummy chocolate buttercream goodness anyway!

Nevertheless, I have to admit that I always prefer “eggy” cake rather than the eggless one. I’ve tried once before and I really didn’t love the texture at all. The first time I made these cupcakes and took a bite, I was a bit sad that I thought it will change my negative perception towards eggless cakes. But I was wrong. It turned out a bit blunt until I waited for the next day — Just keep in mind that, as for most chocolate cakes, these will turn out better on the next day :)

Although I’m a sweet-toothed gal, I’m recently a bit off with sugary frosting and tend to choose my go-to super-fluffy but not too-sweet cooked frosting (I forgot to share the recipe here, Opps!) for most of my baked goods. But since I know that anything chocolate will make everything just better, I couldn’t resist giving it a go sometimes :) The chocolate buttercream itself is sooo easy to make and rich with chocolate (I did ate a few tablespoons of them before I frost my cupcakes. Mmmm).

Oh my CUPPIES, I wish that I need to forget I ever learned this, or I might be eating cupcakes on a daily basis…

Chocolate Cupcakes with Chocolate Buttercream for Two

Cake recipe adapted from 52 Kitchen Adventures, Buttercream recipe from Sweety Toothy original.

Ingredients

for the cupcakes:

3 tablespoons all-purpose flour

2 tablespoons sugar

1 tablespoon natural unsweetened cocoa powder (not Dutch-processed) *see notes below

1/8 teaspoon + 1/16 teaspoon baking soda

1/16 teaspoon salt

1/16 teaspoon instant coffee powder (optional, but recommended)

3 tablespoon milk

1 tablespoon canola oil

1/2 teaspoon pure vanilla extract

for the buttercream:

2 tablespoons unsalted butter or margarine, at room temperature

3 tablespoons cocoa powder

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

1/2-1 teaspoon milk

Method

for the cupcakes:

1. Preheat oven to 350°F and line a cupcake pan with 2 paper liners.

2. In a medium bowl, whisk the flour, sugar, cocoa powder, baking soda, salt, and instant coffee together.

3. Add milk, oil, and vanilla and whisk until just combined.

4. Evenly divide the batter into the 2 lined cupcake wells (mine were almost 3/4 full).

5. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

for the buttercream:

1. Beat butter for few minutes until smooth.

2. Add cocoa powder and powdered sugar and mix until combined.

3. Add vanilla and 1/2 teaspoon of milk, then mix until incorporated. Add additional milk if necessary to achieve desired consistency. Spread or pipe onto cooled cupcakes.

Notes:

•  * If you don’t have unsweetened natural cocoa, and only Dutch process (cocoa that’s been treated with an alkalizing agent to neutralize the natural acidity of cocoa powder), you can make an adjustment and use it, but don’t straight out substitute it. You can add 1/8 teaspoon of cream of tartar, or 1/8 teaspoon lemon juice or vinegar, for every 3 tablespoons (18 grams) of Dutch process in the recipe to balance it out (thanks Joy of Baking for that tip!)
• 1/16 teaspoon is about the same as a pinch.
• Instead of using a bowl, I mixed all the ingredients in a large measuring cup with a pouring spout. This way, it is much easier to fill the cupcake liners (with a help of a spoon) without making a mess.
• If you don't want a lot of frosting, try reducing the recipe in half (the frosting is enough for about four cupcakes). Pipe them high or snack on the leftover!
• Stay tune for more variety of ‘Cupcakes for Two’ recipes!

© sweetytoothy. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe .