“Perhaps very late, our dreams joined, at the top or at the bottom, up above like branches moved by a common wind, down below like red roots that touch.” -Night on the Island, Pablo Neruda
Need a dreamy show-stopper for your upcoming Galentine’s Day celebration?
Last week’s burst of warm January weather triggered all sorts of ideas, and because my baking is in step with my thinking, I came up with this!
This blooming beauty is anchored by two layers of lemon cake with lemon curd sandwiched in between. The real zing to this fling is the spiced hibiscus buttercream that I whipped up using a marvelous spiced hibiscus jam produced by Stagg Jam & Marmalade! The borderline fruity/floral subtlety of hibiscus provides the alluring antidote that balances the tart bite of all that lemon. Don’t take this jam at face value; spicy notes of cinnamon, clove, and bay leaf are swimming just beneath the surface flavor. I am super excited that I was given the opportunity to collaborate with a brand that generates such a nuanced specialty.
I used dry hibiscus petals found in a hibiscus tea to decorate the top of the cake. I recommend the brand Teapigs (for the biggest petals!).
I’ve been hyper focused on the world of food this past year, and I’ve found that it’s easy to start feeling one dimensional toward your craft. One of my goals for 2018 is to infuse more contemplative depth into my culinary creations. A bite of this lemon hibiscus cake is like taking a bite out of a summery poem that melts on your tongue. What books, music, or other types of art inform your baking?
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
Preheat oven to 350 degrees. Butter and flour one 6 inch round cake pan.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice.
Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until just combined.
Pour batter in pan; smooth the top. Bake until cakes pull away from sides of pans, around 40 minutes. Let the cake cool in the pan for at least 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. When cool, torte the cake into two separate layers.
For the Buttercream:
1 cup (2 sticks) unsalted butter
3.5 cups powdered sugar
2 tablespoons Spiced Hibiscus jam from Stagg Jam & Marmalade
1 teaspoon vanilla extract
Beat the butter in an electric stand mixer until light and fluffy.
Slowly incorporate the powdered sugar.
Add hibiscus jam and vanilla to taste.
One batch covers a 6 inch naked style cake. Consider doubling the batch if you don’t want to see any cake peeking through on the sides.
National Strawberry Day is coming up on February 27th… are you prepared? There’s nothing I love more than an obscure national food holiday, and strawberries are one of my favorite fruits to work with.
This week I teamed up with Sara Mellas of The Sword in the Scone, a baker/blogger California girl who is a master of all-things-vegan. In honor of the upcoming holiday, we decided to make the “naughty” and “nice” version of a strawberry cupcake! I made the naughty original version, with pastry standbys like loads of butter and good ol’ white flour. Sara made a guilt-free vegan version for the more conscientious among you. You can’t go wrong with either recipe… now you have no excuse not to celebrate with us!
I love strawberries. LOVE. There used to be a strawberry field on my little farm in rural Illinois, and they were always harvested during June, my birthday month. Coincidence? I think not. Much later, while living in Japan, I was fascinated by what seemed to be a strawberry greenhouse craze. On national television, cutie pie J-pop boy bands like Arashi were documented picking strawberries together in luxuriant indoor greenhouses. To get a better mental image of what I’m talking about, check out this beautiful strawberry farm. I want that life! I feel connected to strawberries; they certainly hold a special place in my heart, and stomach.
I made strawberry cupcakes filled with rich lemon cream and topped with a healthy (aka large) portion of strawberry buttercream. The two tangy-sweet flavors mix to create a bright combination that wakes up your mouth. Little strawberry butterfly cut-outs are really easy to make and can spruce up any cupcake!
Sara made vegan strawberry cupcakes filled with strawberry compote and topped with fluffy coconut-milk whipped cream. I think that I could eat a bowl full of that strawberry compote on its own with a spoon if you left me unsupervised… just look at the seductive way it drapes over her cupcakes!
Scroll past the pictures for both recipes! Be sure to let me know what food holiday you’re excited to celebrate next by commenting on this post.
Naughty: Strawberry Cupcakes with Lemon Cream Filling
Makes 1 dozen, Recipe by Hadley Hauser
1/3 cup vegetable oil
Preheat oven to 325 degrees. Line cupcake cups with cupcake liners.
Place 8 large strawberries into a blender, and blend until smooth. The result should be around 1/2 cup. For smoother cupcakes, strain out the seeds. I chose to leave them in for more texture. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, and strawberry puree until well combined. Stir in the flour, baking powder, and red food coloring to reach a desired shade of pink. Pipe the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Allow cupcakes to cool before frosting.
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.
Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don’t have or trust your thermometer, don’t worry. It should thicken to the point that your whisk leaves a trail through the curd.
Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.
Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.
Strawberry Buttercream Frosting
1 pound (4 cups) of powdered sugar
1 cup butter
About 1/4 cup pureed strawberries
Whip butter until light and fluffy.
Gradually incorporate the powdered sugar
Pour in the pureed strawberries
Core each cupcake after letting them cool. You can use a pointed spoon, but it’s easier and prevents tearing if you use a commercial cupcake corer. Fill each cupcake with around a tablespoon of lemon cream. Make sure that excess lemon cream doesn’t get on the outer rim of the cupcake, or the buttercream will be more likely to slide off when you’re piping it. Pipe or spread strawberry buttercream onto the cupcake. Garnish with strawberry chocolate curls, and fresh cut strawberries. I also experimented with white chocolate sauce on a few of the cupcakes; go wild!
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup cupcake pan with liners. Set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt, and set aside.
In a large bowl, whisk together the canola oil, sugar and extracts. Pour in the almond milk and vinegar, and allow to sit for 1 minute. Whisk the mixture until combined.
Begin to add the dry ingredients to the wet, whisking constantly until a smooth batter forms. Do not overmix.
Fill the cupcake liners about 2/3 of the way full with batter. Bake the cupcakes for 17-19 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before filling and frosting.
1 1/2 cups (350g) strawberries, finely chopped
3 Tbs. (37g) granulated sugar
2 tsp. (5g) cornstarch
1/2 tsp. vanilla extract
While the cupcakes bake, make the compote. In a saucepan over medium heat, combine the strawberries and sugar. Stir until the strawberries begin to release some of their juices and the mixture comes to a low simmer. Turn the heat to low.
Use a spoon to remove about 2-3 teaspoons of the strawberry liquid from the pan and transfer to a small bowl. Whisk in the cornstarch to form a slurry. Pour the slurry over the strawberries.
Stir the mixture constantly until in thickens slightly. As soon as it begins to bubble, remove from heat. Stir in the vanilla extract. Transfer to a bowl and refrigerate until chilled before filling the cupcakes.
Whipped Cream Topping
2 (13.5oz) cans coconut milk, cream removed and water discarded*
3 Tbs. (37g) granulated sugar
2 tsp. vanilla extract
Pinch of salt
Once the cupcakes and compote have cooled completely, make the whipped topping.
Add all the ingredients to a large bowl. Beat on medium heat until very light and fluffy, about 2 minutes. Set aside until ready to use.
Using a paring knife, carefully cut a hole out of the center of each cupcake to make space for the strawberry compote. The space should be about 3/4” in diameter and 3/4” deep; you want it large enough to hold the filling but not so large the cupcake falls apart. Fill each cupcake with about a tablespoon of strawberry compote. Using a spoon, knife, or pastry bag with tip, top with a generous amount of whipped cream topping. Spoon a bit of the remaining strawberry compote over each cupcake. Refrigerate until ready to serve.