Happy Valentine's Day! Lemon Mousse Cupcakes

Today is the day for lovers. Or for anyone who loves sweets! After gorging myself on chocolates earlier in the week, I was ready for something a bit lighter.
With not a lot of time, I rummaged around in my fridge for inspiration. Here's what I came up with: whipped cream, meyer lemon curd, a few lemons, and a little bit of French buttercream. After a quick internet search, I found that combining whipped cream and lemon curd results in lemon mousse. So I naturally made lemon mousse cupcakes.

I used my vanilla cupcake recipe, and added about 1 tablespoon on lemon zest, which lent a slight lemon flavor to the moist and fluffy cake. After cooling, I cored each cupcake.

I mixed together the whipped cream and lemon curd. I had about 1 cup of curd and probably 1 and a half cups of whipped cream. I filled each cupcake with the lemon mousse, then with the leftover, I added the French buttercream. It gave it more stability. Then I piped the rest on top.

I felt the cupcakes needed something else, to jazz them up for Valentine's Day. I had baked them in cute red striped wrappers. I decided to melt some red candy and pipe out hearts onto wax paper. After a quick chill in the fridge, the hearts popped right off the wax paper. I made big ruffly hearts and little ones too. I gently placed them on top of each cupcake, and they looked perfect! Such a sweet treat for the holiday, or any day. So cute!

Peaches and Cream cupcakes

Last Sunday we were kindly invited to dinner, so I offered to make dessert (shocking!). Since this is peach season in CO, I made peaches and cream cupcakes.
These were vanilla cupcakes with chunks of peaches inside, topped with a mascarpone frosting. Although the cupcakes turned out great, all the bits of peaches sunk to the bottom. Also, the bottoms of the cupcakes got a lot browner than the rest of the cupcakes, which I think is due to my (crappy) oven. Oh how I miss my convection oven!!
Anyways, The frosting was made of mascarpone and whipped cream, with a little bit of sugar. It was very creamy and light, not too sweet. I topped these with orange sugar to indicate the flavor. I had a ton left over, so I also sliced some peaches to top them off.
These were not very sweet, which I think was partly due to the peaches not being ripe enough. Next time I may try pureeing the peaches and adding that to the batter, to impart a more peachy flavor throughout. All in all, this was a great summery treat.

Martha Challenge #12- cookies and cream cup-cheesecakes

Cupcake Challenge #12: Oreo Cup-Cheesecakes!


It's been a while sine I've been able to bake, since we moved to Colorado! I finally got (most) of my kitchen stuff unpacked, so I was able to bake today! Today was National Cheesecake Day, and I've never made a cheesecake before, so I decided to tackle the challenge. I decided to make individual cheesecakes, in keeping with the cupcake theme, and Martha of course had the recipe for me.

These are cookies and cream mini cheesecakes, with an entire Oreo as the crust on the bottom.
These did not require a bain marie, which made it easier for me. I had no issues with altitude, since these had no leavening agent in them. They sunk a bit in the middle, which I'm guessing is due to overfilling. I wasn't sure how to tell if they were done. The recipe said to bake for 22 minutes, or until set. I checked them frequently, and they seemed ok at 22 minutes, but I probably could have let them bake a few more minutes. Then they had to cool in the fridge for 4 hours or more. My tast-tester said they were delicious, but maybe not firm enough in consistency. That's also perhaps why they sank. All in all, a good first attempt at cheesecake, and one more recipe down!