For this month's Martha Stewart's Cupcakes Club, we were supposed to make Yogurt-Lemon Cupcakes with Raspberry Jam. I say "supposed" to because, in typical fashion, I just had to deviate from the script!
This one was chosen by Jenny of Give Cupcakes, and I was happy to see it on the schedule because, quite honestly, this is one cupcake that I probably would have always overlooked in favor of fancier, flashier cupcakes! The beauty of this cupcake is in its simplicity; there's no special bells or whistles or crazy swirls of frosting here. It's basically just a dense, lemony cupcake that has been cut two times lengthwise and filled with raspberry jam. You can sprinkle some powdered sugar on top if you'd like. And that's it. No frills necessary.
So, what did I do differently from Martha? Well, for starters, I didn't actually have any yogurt, but I did have some sour cream! So I subbed that in for the yogurt, and I think it worked out just fine. In addition, I decided to make mine super-lemony by filling them with a homemade lemon curd, rather than the recommended raspberry jam. I just got a new cookbook for my birthday that I wanted to make something from, and the lemon curd jumped out at me. I figured it would be perfect for this.
Though the lemon curd did turn out a bit runny (which I am sure was a result of me not cooking the curd to a thick enough consistency), it tasted completely wonderful. It was very tart; the curd is sweetened with some agave nectar, and nothing else. I love citrusy desserts, so this one really worked for me. A bit of fresh whipped cream on top would have sent this over the top, but I still enjoyed it. Thanks to Jenny for the pick!
I am sharing the lemon curd recipe below, in case anybody was interested in trying out this combo. The book the recipe is from is Sugarbaby by Gesine Bullock-Prado (Sandra Bullock's sister), and I can't wait to keep making treats from it! Everything looks amazing.
adapted from Sugarbaby
makes 2 1/2 cups
1/2 cup plus 2 Tbsp. fresh lemon juice, divided (from about 3 large lemons)
Zest from the above lemons
1 cup organic agave nectar
6 egg yolks
1 tsp. unflavored gelatin
2 Tbsp. unsalted butter
1. In a heatproof metal bowl, combine the 1/2 cup lemon juice, the agave nectar, and the egg yolks. In a separate bowl, sprinkle the gelatin over the remaining 2 Tbsp. lemon juice until it blooms, or in other words, looks soggy. Set aside.
2. Place the bowl with the egg mixture over a pot of simmering water and whisk until it has thickened enough that it ribbons when you pull out the whisk. Remove from the heat; immediately add in the gelatin mixture and whisk until it is completely melted.
3. Add the butter and the lemon zest, and whisk until fully incorporated. Transfer the curd to a different bowl. Take a piece of plastic wrap that is larger in diameter than the bowl, and place it directly on the surface of the curd. Make sure the plastic touches the entire surface of the exposed curd; otherwise a skin will form. Refrigerate for a few hours until it is completely cool. Store in an airtight container in the refrigerator for up to a week.