Unemployed Cupcakes

My dear friend Nate and I enjoyed a delicious, gourmet Spring lunch today. It’s a nice break from the job search for the both of us, as we both love cooking and commiserating over the difficulty of job searching in this rough market. (And boy, is it rough). But one plus, more time to make delicious food things!

After a delightful lunch of a Spring Pappardelle, we endeavored onto the real highlight of the afternoon. These puppies, Lemon Olive Oil Cupcakes with Lemon Curd and Lemon-Basil Buttercream.

Recipe after the jump.

These are adapted from Ann Burrell’s Olive Oil Cake recipe, and the buttercream is adapted from my Mom’s Cream Cheese Icing. It also serves as a particularly delicious plain lemon buttercream, or can be switched around to whatever flavors you are into.

Lemon Olive Oil Cupcakes

  • 4 eggs
  • 1 cup Sugar
  • Zest of 1 Lemon
  • 3 cups All-Purpose Flour
  • 3/4 cups Lemon-infused Olive Oil (To infuse, slowly heat olive oil in a saucepan with lemon zest, then strain as you add it to the batter.)
  • 2/3 cups Milk
  • 3 tbsp Grand Marnier
  • 1 tbsp Baking Powder
  • Pinch Kosher Salt
  • Lemon Curd
  1. Preheat oven to 325ºF
  2. Combine olive oil, milk, and Grand Marnier in a small bowl.
  3. In a separate bowl, combine flour, salt, and baking powder.
  4. In a stand mixer, whisk together sugar, zest, and eggs until pale yellow.
  5. Alternate adding dry and wet ingredients to the egg mixture gradually, mixing until just combined.
  6. Distribute evenly into lightly oiled muffin tins (an ice cream scoop is easiest). Bake for 20-25 minutes, or until golden brown. Let the cupcakes cool, then run a knife around the edge to loosen the cupcakes.
  7. When cool, cut the top of the cupcakes, spread small amount of lemon curd on the cupcake. Sprinkle with a touch of kosher salt before returning the top to the cupcake (sandwich-style).
  8. Frost and enjoy!

Lemon-Basil Buttercream

  • 8 ounces Marscapone
  • 1 1/2 cup Butter, room temperature
  • 2 tsp Lemon Extract
  • 4 1/2 cups Confectioner’s Sugar
  • 10-15 small Basil leaves, cut in  chiffonade
  1. Beat together butter and marscapone.
  2. Add lemon extract.
  3. Slowly add powdered sugar until frosting is the right consistency. (You can add more or less sugar depending on your preference).
  4. Mix in the basil leaves  by hand.
  5. Hurray Frosting!
We ran out of lemon curd halfway through, so we used blackberry jam for some. They are also quite delicious.

Enjoy!

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3 thoughts on “Unemployed Cupcakes

  1. well informative post in this blog. Most what i read online is trash and copy paste but your posts are not alike. Bravo. I like to read and propose all my friend to read this blog. Thanks for share.

  2. Pingback: Big News, Part I | i figure wherever i am, that's where the world is

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