Cornmeal Strawberry Cake

from BonAppetit

Yield 9X13 sheet. May be halved for 8 inch square pan

INGREDIENTS

• 8 oz. strawberries, hulled, thinly sliced lengthwise
• 1 cup plus 3 Tbsp. sugar, divided, plus more for pan
• Kosher salt
• ¾ cup extra-virgin olive oil, plus more for pan
• 1½ cups (180 g) all-purpose flour
• ½ cup (60 g) fine-grind cornmeal
• ½ tsp. baking powder
• ½ tsp. baking soda
• 3 large eggs
• 2 large egg yolks
• ½ cup plus 2 Tbsp. sour cream
• Finely grated zest of 2 lemons
• 3 Tbsp. fresh lemon juice
• 2 tsp. vanilla extract
• ½ cup strawberry jam (preferably Bonne Maman)

RECIPE PREPARATION

• Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
• Grease a 13×9″ pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
• Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.
• Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 Tbsp. sugar.
• Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.
• Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Homemade Strawberry Vanilla Confetti Cake with Strawberry Cream Cheese Frosting

S requested for a strawberry cake with strawberry frosting for her birthday cake. I found a way to get natural strawberry flavor with out drowning the cake in juice: concentrated strawberry puree and freeze-dried strawberries!  She was very excited to see her cake

The cake consists of a strawberry cake with concentrated puree swirled into the cake, strawberry filling and strawberry cream cheese frosting.

Adapted from: http://www.alattefood.com/berry-vanilla-naked-cake-with-lemon-whipped-cream/

Strawberry Vanilla Cake – Yields 1 4 layer 6 inch cake and 12 cupcakes

• 2cups chopped strawberries, pureed for the cake (note there are more strawberries used for the frosting and filling
• 4 eggs, separated
• 3/4 cup butter, softened
• 2 TBSP vegetable oil
• 1 1/2 cups sugar
• 2 1/3 cups all purpose flour
• 1.2 ounces freeze dried strawberries, pulsed into a fine powder in a food processor
  • Consider adding to milk to soften and minimize lumps
• 2 TBSP cornstarch
• 1 TBSP baking powder
• 3/4 tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup Sprinkles

Heat the strawberry puree in a small saucepan until most of the moisture is gone and the remaining fruit is thick.  Allow to cool completely

Beat egg whites on high.  Add 1/4 cup sugar once the egg whites go beyond the foamy stage.  Once stiff peaks are achieved, place into another bowl and set aside.

Sift flour, freeze dried strawberries, baking powder cornstarch and salt into a bowl.

In a separate bowl, whisk milk, sour cream and vanilla

Cream butter for about 1-2 minutes until light and fluffy.  Add oil.  Add 1 1/4 c sugar slowly (1/4 cup was already added to the egg whites).  Add egg yolks one at a time.  Continue to beat until well incorporated.  Start adding the dry and wet ingredients, alternating.   If food coloring is desired, would add at this stage.

Fold in egg whites until no white streaks remain.  Stir in sprinkles.

Pour cake into 2 6-inch pans about half way up.  Scoop remaining batter into 12 cupcake wells

Spoon strawberry puree over the top of the cake and cupcakes.  Save some puree for the frosting.  Swirl into batter with a toothpick.

Bake at 350 degrees for about 30 minutes for the cake, 16-18 minutes for cupcakes

Strawberry Filling-for cake only, but I did brush some onto the tops of the cupcakes when they were still hot.

• 2 cups strawberries, quartered
• 6 TBSP sugar
• small pinch salt

Combine strawberries, salt and sugar and let sit for 1 hour.  Collect the juice and reduce liquid by about half.

Puree the strawberries, then add the reduced liquid

Whipped Cream Filling (for cake only)

• 1/3 cup heavy cream
• 3 ounces cream cheese
• 1/4 tsp vanilla
• pinch of salt

Beat the cream till soft peaks.  Slowly add the cream cheese, vanilla and salt

Strawberry Cream Cheese Frosting

• 2 sticks softened butter, cut into small pieces
• 3/4 pounds powdered sugar
• 8 ounces cream cheese
• 2 tsp vanilla
• pinch salt
• 1/2 ounce freeze dried strawberries
• thickened strawberry puree previously prepared for the cake

Beat the butter until fluffy, about 5 minutes.  Add sugar gradually.  Then add cream cheese, vanilla and salt.   Add freeze dried strawberries.

Add strawberry puree slowly until the desired color is achieved.  Add more powdered sugar to maintain desired thickness.

Assembly

Cut the cakes into 4 rounds.

Spread the strawberry filling over the entire surface of the first cake layer. Then spoon on whipped cream filling

Place the next cake layer and repeat the previous step.

Wrap cake in plastic wrap and let set for a few hours if possible

Frost with the buttercream frosting

 

 

Strawberry Cream Cake

Made this cake to celebrate my father-in-law’s birthday.  I couldn’t get 3 layers out of the cake using my 9 inch spring from pan…maybe because I didn’t flour the sides of my greased, parchment-lined pan?  So I just made 2 layers which work out well.

Recipe from America’s Test Kitchen

Cake:
1¼ cups (5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup (3½ ounces) sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

FOR THE CAKE:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In a clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Stir one-third of the whites into the batter to lighten; add the remaining whites and gently fold into the batter until no white streaks remain. Pour the batter into a prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes (cake will not brown much on the top). Cool in the pan 10 minutes, then invert the cake onto a greased wire rack; peel off and discard the parchment. Invert the cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ½ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1½ cups). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

4. FOR THE WHIPPED CREAM: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).

5. TO ASSEMBLE THE CAKE: Using a large serrated knife, slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of the pureed berry mixture (about ¾ cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of the whipped cream (about 1½ cups) over the berry layer, leaving a ½-inch border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream; gently press the last cake layer on top. Spread the remaining whipped cream over the top; decorate with the remaining cut strawberries. Serve, or chill for up to 4 hours.

Chunky Strawberry Balsamic Sauce

http://www.seriouseats.com/recipes/2013/07/strawberry-balsamic-sauce.html

• 1/2 cup balsamic vinegar
• 2 cups ripe strawberries, stemmed, hulled, and roughly diced
• 2 tablespoons dark brown sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon lemon zest

1. Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.

    

2. Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.

    

3. Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more.

   Spoon over ice cream, waffles, oatmeal….

Strawberry Mousse (Cook’sIllustrated)

Strawberry Mousse (this recipe is from Cook’s Illustrated)

1 1/2 pounds strawberries, plus extra to garnish

1 3/4 tsp gelatin

4 oz cream cheese

1/2 c heavy cream

1/2 c sugar, divided

1 tsp lemon zest

1/2 c heavy cream and powdered sugar to taste for whipped cream topping

1. Pulse strawberries in food processor until they are about 1/4-1/2 inch pieces. Transfer to a medium bowl.

2. Add 1/4 cup sugar, pinch of salt and zest and let stand for about 45 minutes to extract the juices.

3. Strain the strawberries, collecting the juice in a small saucepan. Take out about 3TBSP of juice and mix with gelatin. Set aside as you reduce the remaining juice to about 3 TBSP.

4. Take the strawberry solids and run it though the food processor again for make a puree. Put the puree through a strainer to remove the seeds. You should have about 1 2/3 cups puree.

5. Once the juice is at the desired volume, take off the heat and stir in the gelatin till dissolved. Whisk in the cream cheese, then add the cream cheese to the strawberry puree

6. Beat 1/2 cup heavy cream with 1/4 cup sugar (sugar does not need to dissolve) till it forms soft peaks.

7. Gently fold the heavy cream into the strawberry mixture till there are no streaks.

8. Spoon into serving cups. Chill for several hours, up to 4 days ahead. Top with whipped cream topping and strawberry garnish.

9. Top with sweetened whipped cream

This made 12 little servings

Strawberry Basil Crostini with Balsamic Glaze

Strawberry Crostini

• Mix 1 c ricotta with 1 tsp lemon zest, a bit of sugar and salt to taste.  Place in a serving bowl and chill
• In another bowl, add sliced strawberries, sugar, minced basil and salt to taste.  Let chill
• Make a balsamic reduction using about 1 cup balsamic vinegar boiled down to about 14 cup.  Add brown sugar while it’s still hot to taste.  Let cool to room temp.
• Toast thin slices of bread brushed with a bit of oil in 350 degree oven for 7-10 minutes till crisp

To assemble

Spread ricotta onto the bread, spoon on strawberries and top with the balsamic glaze

Updated Red Velvet Cake with Strawberry Filling

Made this for my mom and sister’s combined birthday party. Not into the artificial coloring so toned it down a bit. The color turned out to be a medium brown color with a red tinge, which was fine with the pink-tinted icing. This cake has exposed sides wight he light whipped cream frosting in the middle of the cake which makes assembling so much easier than frosting a cake! Recipe is adapted from Cook’s Illustrated, Cake Man Raven and Martha Stewart

Ingredients:

2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp salt
2 TBSP cocoa powder
1 1/2 c oil
1 c buttermilk
2 eggs
1 tsp vinegar
1 tsp baking soda
2 tsp red food coloring

Filling:
2 pounds fresh strawberries
2 tsp sugar

Frosting:
8 oz cream cheese

2 c heavy cream
powdered sugar to taste
1 tsp vanilla extract

Method:

In a stand mixer, combine sugar, food coloring and oil, adding eggs one at a time.
Combine dry ingredients except for baking soda in a bowl
Add dry ingredients, alternating with buttermilk to the mixer in three batches each. Scrape sides as needed to ensure distribution of the ingredients.
In a small bowl stir baking soda and vinegar together. Once it starts to bubble, immediately add to the batter.
Pour into 2 8-inch pans, bang out the air bubbles.
Bake at 350 degrees for 30-35 minutes.
Let cool completely before frosting the cake.

For the filling

As the cake cools, choose 24 of your best-looking berries and cut them in half length-wise. Set aside. These will be use to decorate the perimeter of the middle layers

Cut the rest of the strawberries into quarters and add the sugar. Let sit for about an hour, stirring occasionally. If a lot of juice is rendered from the strawberries, you may strain the juice and simmer it down to thicken. Once cooled, reintroduce to the quartered strawberries.

For the frosting
Beat the heavy cream, adding powdered sugar gradually until stiff peaks form. (optional but fun: add a few drops of red food coloring for pink frosting!)
Remove the whipped cream, then add the cream cheese and beat till fluffy.
Carefully fold cream cheese into whipped cream.

To assemble
Cut the cooled cakes into 4 layers-you will only need 3, the 4th is for you to snack on!
Place the bottom layer on a cake plate lined with parchment paper.
Place 16 strawberry halves (wide-side out) alone the perimeter of the cake.
Spoon half of the strawberry mixture onto the middle of the cake, then top with the whipped cream frosting. Repeat with the second cake layer.
For the top layer, no strawberry filling is added.

Let cake chill before serving

my first mother’s day with strawberry pancakes!

I couldn’t have asked for better first mother’s day.  My hubby was so sweet and surprised me with the BEST pancakes!  Buttery and slightly sweet with finely chopped strawberries.  Plus every single one he cooked were delectably golden brown, uniform sized and perfectly round!  His recipe is definitely and keeper!  The best part was spending time with my new family of three.  Little S was such a good girl who followed an exact schedule, was bright and cheery and slept like a baby 🙂  She even let us pose her and take he picture.  AND she gave me a smile 🙂

My Hubby’s Strawberry Pancakes

Yields 8 Pancakes

INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg

couple finely chopped strawberries
2 tablespoons butter, melted
cooking spray

INSTRUCTIONS

Set griddle temperature to 275

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Then add strawberries.  Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

 

Celebrating Baby with Strawberry Dream and Lemon Curd Cupcakes!

Last week, my sister threw my a very BIG baby shower!  There were about 45 people at our house, and our little girsl got some many cute gifts!  I think that she acquired enough clothes and bath accessories to last for an entire year!  A great idea my sister had was for the guests to gift a children’s book.  The perfect way to start her library.

Strawberry Dream Cupcakes with Strawberry Cream Cheese Frosting

For the Cupcakes

1 box white cake mix
1/2 (3.4 ounce) package instant vanilla pudding mix
6 oz Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup milk
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

In a bowl, whisk together cake mix and vanilla pudding.  Add yogurt, water, oil, eggs and vanilla in a separate bowl.  You may also add a few drops of red food coloring to the wet indredients if you are looking for that bubbegum pink color.  Whisk to combine.  Add wet ingredients with dry ingredients until well combined.  Fold in strawberries.  Scoop into cupcake tins.  Bake at 350 degrees until puffed and slightly browned (about 35 minutes). Make sure that it is well baked, otherwise, the cake will collapse once out of the oven.

For the Frosting, in a mixer, combine

1 stick butter, room temperature

1 block of cream cheese softened

2 tsp vanilla

pinch of salt

powdered sugar to taste (about 1 1/2-2 cups)

1/4 cup fresh strawberry puree

Yields 2 dozen cupcakes

Lemon Cupcakes with Lemon Curd
Ingredients:
2 1/4 cups cake flour
lemon zest of 2 lemons
1 T lemon juice
1 T baking powder
1 1/2 cups sugar
1 1/4 cups buttermilk
1 stick butter, room temperature
1 tsp vanilla
1/2 tsp salt
4 egg whites

Jar lemon curd
Powdered sugar for dusting

Combine sugar and lemon zest,rubbing the mixture through your fingers to release oils from the lemon zest
Inn another bowl, sift dry ingreients
Combine milk and egg whites in another bowl
In the mixer, beat sugar and butter for about 3 minutes on medium speed
Add a third of the flour mixture, then add half of the milk mixture, beat until incorporated.
Add the second third of the dry ingredients, followed by the remaining milk mixture, followed by the last of the flour mixtre.
Beat for another 2 minutes to combine well and aerate

Place in muffin tins (2 dozen) and bake at 350 degrees for 18-22 minutes (they will not brown) until springy and clean in the center when pierced by a toothpick.

Allow to cool completely, then sift powdered sugar over the cupcakes.
Using a pastry tip, fill the middle of the cupcakes and the center of the top of the cupcake with lemon curd