This weekend was the National Food Blogger Charity Bakesale, as organized here in Chicago by Maris. It took place at Smash Cake on Lincoln Avenue today, with all proceeds going to Share our Strength. There were a TON of amazing creations available at the sale, from cupcakes to brownies, scones to bars, all of them baked lovingly by talented, gorgeous local foodie bloggers.
As usual, I decided to contribute cupcakes and since the weather in Chicago has been quite lovely for early spring, I thought something spring themed was in order. To me, no other cake flavor has quite the same spring zing as lemon, so I created a lemondrop cupcake with a a homemade lemon curd filling and lemon buttercream frosting. And since I was baking for a bakes sale, I thought I’d go with a golf theme since these cupcakes were “Fore” sale (yes, I know I’m reaching). The golf “balls” are actually white chocolate formed in a chocolate mold shaped like a half golf ball. Very easy to make and, when perched atop a layer of green frosting piped as “grass” they look quite realistic!
The flavor of these cupcakes only lightly lemony — more like a vanilla cake with a hint of citrus, but the lemon curd adds a real zing to them. Since they’re not overly sweet, the sweet, fluffy buttercream adds a nice finish. If you’re a lemon lover, these cakes are for you!
Thanks to everyone who contributed to the bake sale — so many talented bloggers out there and such a wonderful cause!
Lemon Drop Cupcakes
Makes 24 regular sizze cupcakes
1 cup butter, softened
2 cups sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups lite sour cream
Preheat oven to 350 degrees F and line 2 12 cup muffin tins with paper liners.
Cream butter and sugar together in the bowl of a stand mixer on medium speed. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.
In another bowl, sift together dry ingredients. Add dry ingredients to the creamed mixture in three additions, alternating with sour cream (batter will be thick)
Using an ice cream scoop with a ‘trigger’ handle, fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20 -25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
If desired, fill with lemon curd by using a spoon to cut a smal round piece from the top center of the cake. Fill the hole with about a half teaspoon of lemon curd, then replace the “lid” on the hole.
To frost with a “golf decoration,” pipe green buttercream on using a floral decorators tip to create the “grass.” Then place a golf ball shaped white chocoate candy on top of the “grass”.
Lemon Curd Filling
Makes about 1 1/2 cups
1/3 cup freshly squeezed lemon juice
3/4 cup white sugar
1 Tablespoon finely shredded lemon zest
4 Tablespoons unsalted butter at room temperature
1 teaspoon whipping cream
In a small glass or stainless steel bowl, combine egges, lemon juice and sugar and whisk to combine.Place bowl over a pot of simmering water set over medium heat and stir constantly for about 10 minutes, until the mixture takes on the consistency of hollandaise sauce or sour cream. Remove mixture from heat and add the lemon zest and butter, stirring to incorporate evenly. Cover with plastic wrap places on the top of the lemon curd to prevent a skin from forming and cool in the refridgerator. When ready to serve, stir in the heavy cream to lighten the mixture. Fill cupcakes as instructed above (or serve with fresh berries and freshly baked scones).
For the frosting, I suggest my vanilla buttercream. Simply omit the vanilla and replace with the juice of half a lemon.