Meet Christina! She is the mother of four, wife of one, orchestra teacher of many, toe reader, herbal guru, creative artist, animal lover, gardener and culinary genius. To top it all off, she is one hot mama! And I'm lucky enough to have her as my sister-in-law. Chris is one of those ladies who is at home in her own skin. She's got depth and understanding beyond her years. She is a true and loyal friend and person and she is a blast to be with. She is a breath of fresh air. I love her to pieces. So back to the part about her being a culinary genius. Seriously, this woman creates recipes that are so mouth-watering! She once made me a pizza, that I kid you not, was 3 1/2 inches high, piled with Mozzarella and Parmesan cheeses, basil leaves, heirloom tomatoes, and other deliciousness, and it was so delectable. I always look forward to her delicious meals! So I finally was able to get her to guest post for me. Hooray! Presenting Chris' Lemonade Cupcakes. They are heavenly!
Chris always makes the food look lovely as well!
1 cup sifted flour
1 tablespoon baking powder
1/4 cup melted butter
1/2 teaspoon lemon extract
1/2 cup scalded milk
6 egg yolks
1 cup sugar
Mix dry flour and baking powder together. Beat eggs until thick and lemon colored. Gradually beat in sugar and lemon extract. Quickly add flour mixture and stir just until mixed. Slowly stir in hot milk. Pour into cupcake liners and bake at 350 for 20 - 25 minutes or until a toothpick inserted comes out clean.
2 egg yolks
1/3 cup sugar
1.3 cup lemon juice
1 tablespoon finely grated lemon peel
1 stick salted butter cut into 1 tablespoon slices
Whisk eggs, yolks, sugar, lemon juice and peel into the top of a double broiler. Blend well. set top of double broiler on to bottom with boiling water but make sure that the bottom of the pan does not touch the boiling water. Whisk constantly until thick and 170 degrees for 5 minutes (do not allow to boil). The key to good lemon curd is gentle, constant heat and constant whisking. Remove bowl from over the water and whisk in butter one cube at a time, allowing each curd to melt before adding the next. Cool curd covered in fridge.
Cut a small hole into the top of each cupcake and fill with cooled lemon curd.
1 cup butter, softened
4 cups confectioner's sugar
1 - 2 tablespoons milk
1/2 teaspoon lemon extract (or to taste)
Mix all together with an electric mixer until smooth and creamy. In a pastry bag with a large star or decorating tip swirl frosting onto lemon curd filled cupcakes. Sprinkle with red colored sugar and top with a sliced strawberry.