Instead of writing up a whole new post about these cupcakes I’m going to pretty much cut and paste from an email to my friend Melinda.
It’s been sort of a funny day all due to some cupcakes. It’s a good thing I like to learn things in the kitchen, because it’s been a day full of learning!! LOL!
Last night I got the bright idea to make cupcakes from a recipe I’ve had my eye on for a couple of years. It graced the cover of the Best of America’s Test Kitchen 2008 magazine. It’s called Ultimate Lemon Layer Cake . I thought I’d try it as cupcakes, fill them with the lemon curd, and ice them with the seven minute frosting. That seems reasonable doesn’t it? We’re going to go watch our son ride in his first race at the track tonight and I figured I could have the fun of making them, and in cupcake form they’d be easy to give to his teammates to enjoy and then my husband and I wouldn’t be tempted by all the leftover cake.
So yesterday at about 5 pm I made the cupcakes. They are the ugliest cupcakes I’ve ever seen. They have no dome. That’s not to say they didn’t rise. They did. They just didn’t dome and they oozed ever so slightly onto the muffin pan. Thank goodness I didn’t use the silicone liners or I would have really had a mess!! Of course that little bit that oozed over stuck to the muffin tin, so when I took them out they almost all ended up with torn edges. They tasted great, but they were ugly and I was pretty discouraged. I went to a meeting and got home at about 9:30. At that point I thought, oh heck! I should make the lemon curd and if worse comes to worse I’ll chop up the cupcakes and make the mess into a “trifle”. So I made the lemon curd and put it in the refrigerator and went to bed.
This morning, I thought. Hey! They won’t be that ugly if you fill them and frost them. So I filled them, and I’m here to tell you that isn’t as easy it sounds, but it wasn’t a total disaster. (By the way the lemon curd is fantastic!!!!!) Unfortunately I have twice as much lemon curd as I need because it doesn’t take nearly as much lemon curd to fill cupcakes as it does to fill 4 layers of cake. (In the original recipe you make two 9″ layers, split them and fill them.)
After they’re filled I move on to the seven minute frosting. It seems like everything is coming along just fine but it will not cool off enough to make nice peaks! What the heck!? I decided that my new hand held mixer would be fine for this job. My old one was great for this. The new one has a nice whisk attachment. After an absurd length of time I realize the frosting is never going to cool enough because of the stupid mixer! The heat from the mixer was keeping the frosting at about 80 degrees!! So, I dig out the Kitchen Aid stand mixer, dump the frosting in there and in about 3 minutes I have beautiful frosting. The whole time I was thinking, of my grandma who used to do this with a hand powered rotary beater. Remember those?
The cupcakes are now frosted. The cake part is fine crumbed and moist, the lemon curd filling is fantastic, and even the seven minute frosting is great. They have you put some lemon juice in it and it’s the perfect amount to make it more interesting without being too much.
All that said, I enjoyed the cupcakes and had a ball making them. Now I will be so happy to give them away. This is a good enough recipe to repeat, but definitely in cake form. NOT cupcake form!! And, the frosting didn’t cover all the ugliness. There are some beauties and some toads. Frankly, I got tired of trying to make them pretty and sort of gave up. Those young athletic bikers won’t give a hoot what they look like!
By the way, someone had planned to order a cake from Byerly’s! On the one hand I should have let him, on the other hand I had a lot of fun even though it doesn’t sound like it.
Here’s a photo of the inside of an ugly one.
Last, but not least the recipe. Someone posted it here.
It’s definitely worth making. But! A word from someone one year older, and one recipe wiser. Make the layer cake as indicated in the recipe. It isn’t cupcake friendly.