29 October 2008


Cupcakes are our obsession but not with too much cream.   Apples and lemon are good combination and what with an abundance of granny smith in season, I baked Apple Lemon-Curd Cupcakes.

Apples :
Peel and cut 2 apples into thin slices
Add water to just cover apples in a pan
Add in 1 tablespoon brown sugar + cinnamon powder
Boil till apples turn soft

Sponge Cake :
125 gm butter, 1 cup icing sugar, 4 eggs and 1.5 cup self-raising flour, 1 teaspoon vanilla extract

Cream butter and sugar until creamy
Add in beaten eggs, slowly at a time and mix thoroughly
Fold in flour with a metal spoon
Spoon 1 tablespoon batter into individual paper cups
Bake till cake is spongy
Put a piece of apple in the centre of cupcake

Lemon Curd :1 cup lemon juice, 2 egg yolks, 60 gm butter, 2 cups water, 6 tablespoons cornflour, 1/2 cup sugar

Place cornflour and water in a bowl and whisk until smooth
Place cornflour mixture, sugar and lemon juice in a saucepan
Heat over medium-high heat and whisk until mixture boils
Remove from heat when mixture thickens and cool for 5 mins
Add in yolks butter, whisk vigorously till well blend
Pour curd on top of cake and refrigerate

Marvelous cakes - sweet and tartness with strong lemon fragrance.

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