Tag Archives: curd

Basic Vanilla Cupcakes … Raspberry (and Blueberry) Cupcakes and Curd

Buying boxes of white or yellow cake mix is tempting, especially when they’re on sale.

It’s convenient and then you can dress up your cupcakes as you want. However, a basic vanilla cupcake batter can be whipped up fairly quickly, especially with a bit of planning. And, those boxes make enough batter for a two layer cake or two dozen medium cupcakes.

With this recipe, you only make enough batter for a single layer cake or, a dozen cupcakes. A lot less to find room for in your refrigerator freezer. And you’re not tempted to eat them all before they go bad when you’re on your own.

Blueberry cupcakes with lemon curd

Raspberry Vanilla Cupcakes – makes 1 dozen medium cupcakes

< 1/2 cup (100 g) butter, at room temperature, diced in 1/2 inch cubes
1/2 cup white sugar
1 tsp vanilla extract
2 eggs
1 cup self-raising flour (or 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt)
1/3 cup milk
1 cup fresh or frozen raspberries, thawed (or blueberries, strawberries**, blackberries)

** If using strawberries, wash, hull and cut into 4 to 6 pieces depending on size.

Preheat oven to 350 deg F/ 170 deg C line 12 medium muffin tins with paper cases.

Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Fold in half the flour, then all the milk, then the remaining flour, until just combined. Gently fold through the raspberries.

Spoon the batter into the prepared muffin tin and bake for 20 mins, or until the cakes are springy to a light touch. (A toothpick inserted in the center will come out cleanly. ) Leave the cupcakes in the muffin tin for 5 mins, then transfer the cupcakes onto a wire rack to cool.

When it came time to add the fruit, because I had bought both blueberries and raspberries, I decided to split my batter in half and add half the amount of fruit to each part. Now I have cupcakes with two different kinds of fruit.

The fruit was part of a sale of three 6 ounce packages for $5. The choices were blueberries, raspberries and strawberries but I passed on the latter and grabbed two packages of the raspberries so that I could make raspberry curd with one and still have some to eat straight or bake with.

Citrus curds are common, but you can use berries to make curds, as well, as long as you add some lemon juice.

Raspberry Curd Pavlova

Raspberry Curd – makes ~ 1 1/2 cup

6 oz/170 gm raspberries
1/4 cup fresh lemon juice
3/4 cups sugar
4 large egg yolks
2-3 tbsp unsalted butter

In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You should end up with a total of about 3/4 cups of lemon/raspberry juice.

In a large heatproof bowl set over a pan of simmering water, combine juice, sugar and egg yolks.

Whisk the mixture and cook until thickened. (If you dip a wooden spoon into the mixture, you’ll be able to run a finger through the middle leaving a clean track on the back.) Strain to remove any cooked pieces of egg or missed seeds.

Refrigerate until cold and thick.

Sweets to the Sweet … Raspberry Jello Mini Meringues

NOTE: I’ve made all three desserts (citrus curd, madeleines and meringues) before. However, there’s a new TWIST for the meringue recipe.

Although not having a huge sweet tooth, I recently developed a lemon craving and decided to make lemon curd with the two lemons in my fridge. I had enough citrus juice for my recipe as I was able to supplement the shortage with lime juice, but ran short of zest for my second planned dessert … madeleines. I was sure I had some lemon zest in the freezer but I was wrong and ended up using orange zest instead. I love that citrus varieties are mostly interchangeable in cooking.

After making a batch of lemon curd, I ended up with extra egg whites.

Now, I’ve tossed more than my share of egg whites down the drain, in my time,  as I can only eat so many meringues and pavlovas and my single attempt at sponge cake was met with disaster. However, these bright coloured mini meringues caught my eye while web surfing. They get their colour and flavour from something that many of us have in our pantries … a package of Jello. You’ll notice that the vibrant colour of the mixture pales dramatically as the whites are being beaten so, if you want something brighter, you’ll  have to add gel paste to boost the colour of the final product.

Raspberry Jello mini meringues – You can find the recipe for these meringues on line here.

I decided to pipe these mini meringues as I was hoping for lovely ridges on the final product but I had problems getting stiff peaks, and the ridges softened by the time I got the entire tray piped and into the oven. Of course, you can spoon out larger mounds and and serve them as colourful pavlovas topped with whipped cream and fresh fruits.

Orange poppy seed madeleines – Madeleine pans will give your little cakes the classic design when presented bottom side up, but if you don’t have any, you can certainly bake the little butter cakes in mini muffin tins.

Mixed Citrus Curd Redux and Sourdough Starter Crackers

In the last week, I’ve had some unexpected free time (no work calls) so I whipped up a batch of mixed citrus curd using my basic lemon curd recipe. You can use any kind of citrus juice to make a curd, or even something like a tart raspberry juice. I was very excited about using blood orange juice to make curd, about a year ago, cause I imagined the colour would be a vibrant reddish-brown but it ended up being more of an orange-brown. It still tasted delicious however.

For this mixed citrus curd, I used 2 tsp each of lemon, lime and orange zest and equal parts of the various citrus juices to make 1/2 cup. The result is an amazing and versatile treat. I decided to leave the zest in the curd.

I also made a batch of crackers with some leftover sourdough starter and for fun, experimented with various shapes and flavours. Clockwise from the top – round fennel seed topped, plain bars, square cayenne pepper and sesame seeds and diamond shaped cracked pepper and Grana Padano cheese crackers. I wanted to use whole wheat flour but all I had was about half a cup of fine semolina (#1) so I used that and enough all purpose flour to get a firm dough.

I used a recipe I found on line for the proportions of starter/flour and the baking times but only let my dough sit on the counter for 2 hrs (for the first 2 trays) and 3 hrs (for the last tray) as I didn’t really want it to get more sour.

After baking

CONCLUSION: I enjoyed the crackers but they’re not something I’d make regularly. Too much time and effort for something I can buy fairly cheaply … even though my crackers had no artificial ingredients or preservatives. Use whole wheat flour for more texture and a deeper colour if you have it handy.

Basic Curd: Blood Orange Curd

You can make a curd using various fruits and berries, as long as you remember to still use 1/3-1/4 of the lemon juice in the basic lemon curd recipe. In the ‘sort of’ Meyer lemon curd I used a combination of lemon and orange juice, and equal amounts of zest, for a tasty substitute for REAL Meyer lemon juice using this principle.

I used 2 tbsp of lemon juice and enough blood orange juice to make up 1/2 cup juice in total when making this blood orange curd. And 2 tbsp of blood orange zest. It tasted delicious, but, unfortunately, the resulting curd lost the vibrant red colour of the juice when mixed with the yolks and cooked.