It has been a lazy summer for me. I decided to take a break for the last few months to complete a handful of home projects, to master a selected dishes for the hubby, and to spend some quality times with the kids. We had a wonderful summer where we made a new mudroom in our garage, took a short road trip to Vancouver, British Columbia to savor several amazing tropical fruits, and enjoyed an 8-day long in Florida to explore South Beach Miami and Disney World. It was our first time in Florida, and we know we will be back for another visit in the future. My goal is to roam around the entire World case at Epcot the next time I visit Disney World. So, here we are back at the first posting in "awhile." Before I went on our last trip, I have accepted to bake for an old, elementary school friend for her baby shower. I was lucky that she's one easy gal to bake for. With her love of fruits topping, we both agreed to try lemon sponge cupcakes with coconut whipped cream. And that’s how this posting comes to live... If you have followed the blog for some times, you will know that I have done lemon sponge cupcakes in the past. You can find the previous recipe here. But for this posting, I have tweaked the recipe slightly. Now, either recipes should satisfy your citric craving. A lot of my friends love how these moist and fluffy cupcakes turn out—just with a right amount of sweetness infused with a whole lot of lemon fragrance in each bite. In this posting, I will focus more on the whipped coconut cream frosting. Honestly, I created this recipe spontaneously and it was “a hit” at my friend’s baby shower. If you love coconut, you will assuredly enjoy this tasty recipe. PREPARING AND BAKING LEMON CUPCAKES First I make sure all of the cold ingredients are at room temperature, including the milk and eggs. I also prepare two muffin tins with cupcake liners and put them on the side. This recipe makes exactly 24 cupcakes with very little batter to square. I start out by making the dry mixture, by sifting cake flour and salt over a sieve twice and set it aside. Secondly, I mix the wet mixture, by whisking together the milk, vegetable oil, lemon juice, lemon zest and lemon extract together and set it aside. In a clean mixing bowl with a whisk, I beat egg yolks and 1/3 of granulated sugar on medium speed (Speed 4 on a Kitchenaid standmixer) for about 1-2 minutes, or until fluffy. This is ready when the egg yolk batter turns to a pale yellow color. Then, I reduce the speed (Speed 2) and add the wet mixture into the batter. I continue to beat for 30-45 seconds or until the batter is just combined. I sift the dry mixture the egg yolks batter in 2-3 additions, and continue to beat at the same speed until the mixture is well-combined. Note, the mixture at this stage will be slightly dry. In a separate mixing bowl, I whisk the egg whites on medium speed (Speed 4) until the batter is foamy. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until a soft peak forms. Next, I add the rest of granulated sugar and continue to beat the egg whites at high speed (Speed 6-8) just right before a stiff peak forms. Using a spatula, I gently fold the egg whites into the egg yolk batter in three additions. I continue to fold the batter slowly and gently until it is smooth. Be careful to not deflate the egg whites with each fold. I scoop the batter into each cupcake liners, up to 3/4 full, and tap the pan on the counter a few times to release large air bubbles. I bake these cupcakes at a preheated oven temperature of 320 degrees F for 10 minutes, and then reduce it down to 300 degrees F and continue to bake for another 10-15 minutes. I find this method prevents the cupcakes from deflating after being removed from the oven. MAKING COCONUT WHIPPED CREAM This filling is going to require you to place your coconut milk in the refrigerator at least overnight so the milk has time to thicken. Do not skip this part as it is the most crucial part of making your coconut whipped cream. I bought my coconut milk from an Asian grocery store, but any brand should work as well. Whipping cream whisk best in a chilled bowl. So I chill both of the clean whisk and mixing bowl in the refrigerator for about 15-20 minutes before use. Immediately after removing the mixing bowl from the refrigerator, I pour heavy cream in it and whisk for about 2 minutes on medium-high speed (Speed 6) or until a soft peak forms. I add the thickened coconut milk slowly to the whipped cream, one tablespoonful at a time, and continue to beat on the same speed for another 1 minute. Then, I add coconut extract, and whisk again for another 1-2 minutes or until medium a firm peak forms. Do not over beat or the whipped cream will become curdle and fall apart. ASSEMBLING LEMON CUPCAKES WITH COCONUT WHIPPED CREAM In creating an attractive look for these cupcakes, I turn to my favorite open star Wilton 2D piping tip. If you have been following my previous recipes, you will know that this is my go-to piping tip. I pipe a small amount of coconut whipped cream at the middle of the cupcake for support. Then I pipe the frosting around the cupcake to form a rose. This is also a foundation layer for me to build the frosting on. You can leave the cupcake as is here if you like. But if you want to make your cupcakes fancy, like me, I like to have an elevated frosting to show case my topping. The friend who requested for these cupcakes likes fruits, so I decide to add a raspberry and a slice of lemon to make a statement. And I think it did. Don't you love these beautiful cupcakes? Not only do they look so appealing, they are also super moist and have an abundance of lemon fragrance in each bite! My daughter, who refuses to drink lemon juice or lemonade, is addicted to these cupcakes. She constantly asks for them now after she had her first cupcake fresh off the oven. xoxo, Tristina Lemon Cupcakes RecipeMake: 24 cupcakes Total time: 45 minutes Ingredients
Instructions
Coconut Whipped Cream RecipeMake: enough to frost 24 cupcakes Total time: 15 minutes Ingredients
Instructions
COPYRIGHT © 20178- SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
Recent Posts
August 2020
RecipesTutorials |