My favourite drink is an Arnold Palmer – half iced tea, half lemonade. Paula Deen’s recipe for a cupcake by the same name didn’t receive very good reviews so I set out to make my own. And yes, it uses a box cake mix… I know, culinary purists are mortified, but hey, cake mixes are perfected and a great time saver, so I say go ahead, there are no rules in your own kitchen!
Oh and don’t forget to pop on over to Kitchen Rap to see the Summer 2009 Cupcake Crawl! Vote for these cupcakes or my “You’ll go bananas” entry…
|Yield: Approx 18 cupcakes
Prep time: 10 mins
Bake time: 17-20 mins
Preheat oven to 350F. Either spray a cupcake pan or line with cupcake papers.
Heat milk to around 130F and steep tea bags or leaf for five minutes. Strain milk through fine sieve or strainer to remove any tea leaves. Allow milk to cool before adding to mixture so as not to cook the eggs.
In a mixing bowl, add cake mix, tea infused milk, oil and eggs. Beat on medium speed for two minutes. Scrape side and bottom of bowl to ensure no dry mix left.
Fill cupcake pan to three quarters full and bake for around 17-20 mins. Cupcakes should be golden and spring back on top when depressed slightly.
Cool completely before frosting with your favourite lemon buttercream. Finish off by zesting some fresh lemon rind across the top.
These are more lemon flavoured with just a hint of the tea. I will be trying out different tea types in future batches. Enjoy!
Some people collect stamps, others like me, collect recipe books. But what’s the good of owning all these glorious tomes if I don’t actually pull them off the shelf and try out some of the recipes. I’ve made lemon bars before but this time I’m going to be using Ina Garten’s recipe. Nothing says summer more than lemon flavoured desserts.
Ina Garten’s Lemon Bars
Preheat the oven to 350 degrees F.
To make the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt. With the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into desired sized bars or triangles and dust with confectioners’ sugar.
I make a LOT of cakes but don’t often feel like eating them once they are done. Of course this makes for very grateful neighbors and friends. This week I made a cake I was NOT willing to share with many!! Oh my goodness. This light sponge with a lemon curd and chantilly cream filling dotted with fresh raspberries was just out of this world. It reminded me of a warm spring day, fresh, light but slightly flirtatious. Like my favourite chiffon floral skirt, so pretty and when it lightly touches the skin it brings a smile to your face.
LEMON CURD CAKE
Fresh Raspberries (or blueberries if you prefer)
7 1/8 oz Eggs
4 oz Granulated Sugar
1/2 oz Corn Syrup or similar
3 1/2 oz Pastry (Patent) flour
7/8 oz Potato Starch
3/8 oz Melted Butter (I have left this out without any adverse effects)
1. Sift together the potato starch and pastry flour, and reserve.
2. Whip the eggs, sugar and corn starch to ribbon stage.
3. Fold in the sifted pastry flour and potato starch.
4. Fold in the melted butter (or not).
5. Pour into 8inch, ungreased but bottom papered cake pan.
6. Bake at 335F (169C) in a convection oven for 25 minutes approx.
7. Once baked, remove from pans onto wire rack only when completely cooled.
13 1/4oz Sugar
6 1/2 oz Egg yolks
6 1/2 oz Lemon juice
1/2 oz Lemon zest
5 1/4 oz Butter
1. combine the sugar, yolks, lemon juics and lemon zest in a stainless steel bowl and place over a double boiler or large saucepan. Stir occasionally.
2. Once done, the mixture will be thick like ketchup.
3. Remove from the heat, strain into a clean container and add the butter at 90F (25C) with an immersion blender (wand).
4. Cover with plastic wrap pushed to the surface of the curd. Reserve in the refrigerator.
Simple Syrup (Cake Syrup)
16 oz Sugar
8 oz Water
Place water and sugar into saucepan and bring to a boil. Remove from heat and allow to cool before adding flavourings.
Creme Chantilly (Make this Last)
18 oz Heavy Cream
3 1/2 oz Powdered Sugar
Using a mixer with a whip attachment, whip the cream and sugar until desired thick but do not overbeat.
ASSEMBLY OF LEMON CURD CAKE
1. Split the genoise into three layers.
2. Place the bottom layer on a 9 inch (23cm) cake board.
3. Apply a light layer of cake syrup to the cake with a pastry brush.
4. Next, apply a thin layer of lemon curd with a small spatula.
5. Spread a layer of Chantilly cream over the curd layer 1/4 inch (0.5cm) thick and press raspberries into the cream.
6. Repeat the process on the next layer and then place the top layer.
7. Mask (crumb coat) the cake with a thin layer of Chantilly, and reserve the cake in the freezer until ready to finish.
8. To finish, transfer the cake to a final board or cake plate, ice the cake with a 1/4 inch (0.5cm) layer of Chantilly and place in the freezer for 30 mins.
9. Apply a layer of curd on the top of the cake, leaving about a 1/2 inch border (1cm) from the edge.
10. Dust about 8-12 fresh raspberries with powdered sugar and place them around the top of the border of curd. Decorate further with Chantilly how you desire.
11. Store under refrigeration.
THIS CAKE BEST SERVED AND EATEN THE DAY IT IS MADE.
Source: Wayne Gisslen’s Professional Baking (2004).