Lemon White Bottom Cupcakes

I love black bottom cupcakes and I had some artisan cream cheese from Costco laying around. But, I thought I'd try something different, since I'd been making so many chocolate things.

Stacey's Lemon Vanilla White Bottom Cupcakes Ingredients:

Batter
1c white unbleached flour, organic
1/2c whole wheat flour, organic
1c sugar, organic
2 tbs cornstarch
1.5 tsp baking powder
1/2 tsp salt
1/2c canola oil, organic
1/2c sour cream, organic
2 eggs, organic
1 egg yolk, organic
1.5 tsp vanilla bean paste
1/4c coconut milk beverage (original)
Zest and juice from 1 med size lemon (approx 2 tbs juice + 2 tsp zest)

Filling
8 oz cream cheese
1 tbs sour cream, organic
1/4c sugar, organic
1.5 tsp vanilla bean paste
Pinch of salt
1 egg white
Zest and juice from 1 med size lemon (approx 2 tbs juice + 2 tsp zest)

Preheat oven to 400F. Line a cupcake pan with cupcake liners.

I mixed the dry ingredients for the batter, and then stirred in all the wet ingredients. Side note: the microplane rasp is the best for zesting lemons. :)

Then, for the filling, I used my immersion hand blender with whisk attachment (you can use a hand mixer, but I don't have one) to blend the cream cheese, sour cream, sugar, vanilla and salt. Then I put in the egg white, zest and juice in and blended further until it was smooth.

I filled the cupcake cups half-way with batter and then put a tablespoon dollop of filling in the middle of each one, on top of the batter.

Then I baked for 17 minutes, rotating pan once after 10 minutes. This ended up being a little long for the dark-coated muffin pan. The cheesecake filling ended up feeling a tad overcooked.

But, seemed to be just right for the light-coated muffin pan.

Next time should check at 15 minutes. Tastes pretty good, but I might lessen the lemon juice a little in the filling next time, maybe to 1 tbs.

Comments

Solid Dark Chocolate Almond Hearts

Decided to do a few Valentine's Day orders this year. I'll make a few more things to fill out my box assortments, but here's the first recipe. Stacey's Dark Chocolate Almond Hearts Ingredients : 24 oz Guittard 64% dark chocolate couverture 11 oz local farmers' market almonds, toasted and chopped Heart Molds I think this recipe has a few too many almonds - I'd probably scale it back to something like 8 oz for next time. Usually I eyeball it, but I wanted weights for my blog. I toasted the almonds first for 15 minutes at 350F since the almonds came straight out of the freezer. Make sure your almonds are around 90F when you add them to your tempered chocolate. Tempering Chocolate (Seed Method) The counter tops were at 62F. This is important. If you are tempering chocolate, make sure that the ambient temperature (as well as working surfaces) are less than 70F. Otherwise chocolate will not temper. I learned this the hard way the first ...

White Turnip Cake (Law Bock Go)

Every Chinese New Year, my mom and I do some Chinese cooking together. What a great opportunity for my new blog, I thought. :) Most of my friends know that I'm just starting my foray into the savory and it's not second nature to me like baking has become (try to ignore my high-altitude and mis-cake chocolate cake posts for now). Usually my mom makes nine-layer pudding (gow chong go), New Year's muffins (fat tay), and New Year's pudding (neen go), and then we make Su Mai dumplings together. This year my mom still made the nine-layer pudding and the New Year's pudding, but we didn't have time for the Su Mai or muffins. We talked about how only she and I like eating the muffins so it would probably be a waste, but she said, "I really only want to make them to see if they burst." I thought that was cute. Bursting fat tay is supposed to signal good luck for the New Year. My mom went to epicurious.com to find our turnip cake recipe. I found this...

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy. Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets, about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro...

Stacey Makes It

Search This Blog