Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
In a large bowl using a whisk, mix the butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not over mix.
Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.
While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.
Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.
*I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
**If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.
Today we’re making the most AMAZING edible chocolate bowls designed to look like big Ferrero Rochers with a delicious Ferrero Dessert filling. These are my new Happy Place!
RECIPE: (Makes 4 bowls)
300ml whipping cream *about a 35% milk fat
100g Nutella (2-3 big spoonfuls for the mousse, depending on how hazel-nutty you want it + extra to drizzle)
400g melted milk or dark chocolate
1 Cup crushed peanuts
Ferrero Rocher chocolates to garnish
3 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, melted
1 1/2 cups dried fruit
4 tablespoons Grand Marnier
1 1/2 cups heavy cream
Preheat oven to 375 degrees.
First, mix together the dry ingredients ’til combined. Then stir in the butter. ( the mixture will be lumpy; it’s okay)
Add in the dry fruit of your choice. Then fold in the Grand Marnier and heavy cream ’til thoroughly incorporated.
Sprinkle a little flour onto your board and roll out dough into a thick rectangle shape. Cut out triangle shapes and place onto a silpat/parchment paper.
*Take care not to place to close together, they will spread.
Bake for 12 minutes exactly.
While scones are baking make a simple sugar and oj mixture. (it’s just a Tbls. sugar and 1/4 cup oj mixed together)
As soon as the scones come out of the oven brush each one with the sugar mixture.
Could anything be better than it sounds? Stop right here my friend, because you’ve found the right recipe! These are super yummy! Check out this and other incredible recipes at: www.lecremedelacrumb.com
6 apples (I used gala apples)
8 ounces cream cheese, softened
¼ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
optional: graham cracker crumbs, caramel sauce, pecans
Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.
Check out this great recipe for cookies with a surprise inside! I love that she is giving us a cookie recipe, which is a pleasant change from the usual cupcakes! Thanks again MyCupcakeAddiction on YouTube.com
Who doesn’t love chocolate and peanut butter?!?!?!?! What a lovely and delicious looking cake! She’ll give you the ingredients at the beginning of this instructional video. Please post a message if you tried this recipe and let us know how it came out!
Peanut Butter Cookies made with Truvia® Baking Blend
Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies
3⁄4 cup Truvía® Baking Blend
1 cup peanut butter
3 Tbsp shortening
3 Tbsp + 2 tsp unsalted butter
1⁄2 tsp vanilla extract
2 cups all-purpose flour, sifted
3⁄4 tsp baking soda
1⁄2 tsp salt
Preheat oven to 375° F.
Combine Truvía® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined.
Shape dough into 11⁄4 inch balls, flattening slightly on the top and bottom.
Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
Using a fork, press a crisscross pattern in each cookie.
Bake 12–14 minutes or until lightly browned.
Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.
**These cookies have 120 calories and 3 grams of sugar per serving as compared to 150 calories and 11 grams of sugar per serving in the full-sugar version.