i wasn’t planning on doing anymore baking for at least the rest of the week. an ice cream cake takes a lot of out of a person, mentally. also wasn’t planning on trying to adapt a recipe this week, baking or otherwise.
but, a friend sent me an invitation to partake in cupcakes and board games tomorrow and since i like both, i said i would come. i never been to a cupcake party where i did not bring cupcakes. it seems odd. andrew asked, how many people will be there? i told him, probably around eight. he wanted to know if other people were bringing cupcakes. i wanted to know what flavour i was going to make and whether there were dietary restrictions.
even though there were no dietary restrictions (aside from vegetarianism, and i don’t bake with bacon very often), i still wanted to play around with some of the new flours that i bought on the weekend. this seemed like a good excuse.
the base for this recipe is from martha stewart’s cupcake book, and while i find it generally quite good, it’s more because the recipes are adaptable than classics themselves. (sorry, martha. i do however love your crafts).
lemon cupcakes filled with fig (makes 12)
adapted from martha
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
2 large eggs
2 egg yolks
1 teaspoon pure vanilla extract
zest of 1 large lemon
1 1/2 cups brown rice flour
1 1/2 teaspoons baking powder (she calls for all-purpose and you can use that if you wish)
1/4 teaspoon salt
1/4 cup milk
1/4 cup fig jam
preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. add the eggs and yolks, one at a time, beating well after each addition. scrape down the sides of the bowl as needed. beat in the vanilla extract and lemon zest.
in a separate bowl whisk together the flour, baking powder, and salt.
with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. scrape down the sides of the bowl as needed.
fill the muffin cups with batter. i piped mine in with an icing bag, which worked incredibly well. i filled it about half way, made a wall around the edges and put about a teaspoon of fig jam in the centre, before covering it with more batter.
bake for about 18-20 minutes or until nicely browned.
goat cheese frosting (makes about a cup)
125 grams goat cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla extract
1/2 cup confectioner’s sugar, sifted
combine the goat cheese and butter in the stand mixer, mixing until smooth. add the vanilla extract. (you could add a teaspoon of lemon zest here too, though i didn’t). slowly spoon in the sifted sugar, allowing the mixture to smooth out before adding more.