The New York Daily News has a recap of the Third Annual Brooklyn Cupcake Cookoff, including the recipe below from Indira Weigand, who also was there last year. Below the recipe I've posted our interview with her from last year. (Our YouTube channel has more cupcake interviews.) Congratulations to all the winners!
Ingredients
Yield: 12
Provided by chef Indira Wiegand of Indira the Sweet.
For the cake:
(All ingredients at room temperature)
1 cup almond flour
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1-1/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk
For the curd:
1-1/2 cups granulated sugar
Zest of 5 lemons
3/4 cup lemon juice
6 eggs
1-1/2 cups butter, cubed
For the frosting:
1 cup butter
2 cups powdered sugar
1 teaspoon vanilla
Lemon curd
Instructions
Start with the lemon curd: Whisk eggs together with sugar, lemon zest and lemon juice. Put bowl on a double boiler and add cubed butter. Whisk occasionally to ensure even cooking. Cook over moderate heat. The curd is done when it has the consistency of hollandaise sauce. Strain curd. Cover with plastic wrap pressed directly on its surface to prevent a skin forming. Let cool (can be refrigerated 3-4 days).
For the cake, preheat oven to 350 degrees. Whisk together flour, baking powder and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a hand-held one. Add eggs 1 at a time, beating well after each addition, then add extracts.
Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Do not overmix.
Bake for 15-18 minutes. Check after 12 minutes and rotate pan in oven.
For the lemon butter cream, beat butter until soft, then add sugar and vanilla. Add lemon curd to taste.
When the cake is done, scoop out a little of the cupcake to create a little cavity for the curd to sit. Fill cupcakes with curd and top with butter cream.
Ingredients
Yield: 12
Provided by chef Indira Wiegand of Indira the Sweet.
For the cake:
(All ingredients at room temperature)
1 cup almond flour
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1-1/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk
For the curd:
1-1/2 cups granulated sugar
Zest of 5 lemons
3/4 cup lemon juice
6 eggs
1-1/2 cups butter, cubed
For the frosting:
1 cup butter
2 cups powdered sugar
1 teaspoon vanilla
Lemon curd
Instructions
Start with the lemon curd: Whisk eggs together with sugar, lemon zest and lemon juice. Put bowl on a double boiler and add cubed butter. Whisk occasionally to ensure even cooking. Cook over moderate heat. The curd is done when it has the consistency of hollandaise sauce. Strain curd. Cover with plastic wrap pressed directly on its surface to prevent a skin forming. Let cool (can be refrigerated 3-4 days).
For the cake, preheat oven to 350 degrees. Whisk together flour, baking powder and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a hand-held one. Add eggs 1 at a time, beating well after each addition, then add extracts.
Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Do not overmix.
Bake for 15-18 minutes. Check after 12 minutes and rotate pan in oven.
For the lemon butter cream, beat butter until soft, then add sugar and vanilla. Add lemon curd to taste.
When the cake is done, scoop out a little of the cupcake to create a little cavity for the curd to sit. Fill cupcakes with curd and top with butter cream.
Comments
Thanks,
VinoMama