Caramelized Pineapple Sorbet

When I was a child my mother often made pineapple upside down cake because my father really liked it. The pineapple rings would caramelize as the cake baked on top creating the most fabulous smell that permeated our home. This sorbet is reminiscent of the nostalgic flavor of roasted pineapple. Studding the pineapple with vanilla beans and bathing it in caramel syrup adds depth to round out the rich mellow flavors.

There is no need for an ice cream maker with this easy recipe. Just freeze the puréed fruit then add to the food processor to incorporate some air and create a smooth texture. Serve from the food processor or refreeze until ready to serve.

It is quite tasty on its own, but a healthy splash of dark rum makes it sublime.

Use a sharp knife to peel and cut up the pineapple. The end of a vegetable peeler is helpful to remove the eyes so you don't have to peel the skin too deeply.

Don't worry if the caramel syrup turns a little solid on the pineapple or in the dish. It will turn back to liquid during the roasting process as it mixes with the pineapple juices.

The caramelized pineapple studded with vanilla bean smells amazing while baking.

Cut the pineapple into chunks to make puréeing easier. Add some water to make a smooth puree.

Spread the pineapple puree in a glass contain. Cover tightly with plastic wrap and freeze until solid. The pureed frozen pineapple will be lighter and more airy.

Caramelized Pineapple Sorbet

1 ripe pineapple
2/3 cup (145 g) granulated sugar
2/3 cup (150 g) water
1 vanilla bean

Preheat the oven to 375℉ (190℃).

Remove the top and bottom of the pineapple with a sharp knife. Peel and quarter the pineapple. Use a vegetable peeler to remove the eyes so you don't have to remove the peel too deeply. Remove the tough core. Place in a glass baking dish.

Slice the vanilla bean down the middle then cut into 8 small pieces. Made two incisions in each pineapple quarter. Insert a piece of vanilla bean.

In a small saucepan combine the sugar and water. Stir to combine. Heat over low heat until the sugar dissolves. Increase to medium heat and boil gently until the syrup turns light amber colored. Remove from the heat and carefully pour over the pineapple pieces. The syrup may start to harden, but it will turn back to liquid as the pineapple cooks in the oven.

Roast the pineapple in the oven until caramelized and a knife easily pierces the flesh 30-40 minutes. Place the glass dish on a rake and allow the pineapple to cool. Once cooled remove the vanilla bean pieces. Cut the pineapple into pieces and transfer to a food processor or blender including all the caramelized juices. Purée the pineapple until smooth. Add some water if it is too thick. It will have the consistency of applesauce. Put the puréed pineapple in a shallow glass container. Cover tightly with plastic wrap and freeze for 2-4 hours until solid. Transfer the frozen pineapple to a food processor or blender. Add some water and pulse until smooth. The mixture will lighten. Serve immediately or return to the glass container and freeze until ready to serve.

Lime Coconut Macarons with Mango Lime Cream

Summer just begs for tropical flavors. Like the Harry Nilsson song says, "She put the lime in the coconut and drank them both up." When you throw in a mango you have a party.  I love lime, coconut, and mango. So, I thought they just might make a delectable macaron. Turns out they do.

These petit treats are an explosion of tropical flavors that make them difficult to eat just one. But don't  worry because the recipe makes a lot.

I have been slightly obsessed with macarons lately. Different taste combinations seem to fill my mind constantly. French macarons can be a little intimidating, but with a few tricks and a little practice they really aren't hard to make.

Macarons freeze quite well. Just allow them to sit for a few minutes to soften before serving. That is the hard part in our house. I like to keep a tin in the freezer for a little afternoon treat. Although the tin doesn't stay full for long.

Here are a few secrets I have learned from my mac obsession:

1.  You will get the best results if you separate the egg whites and store them in a glass jar in the
      refrigerator for several days before making the macarons. It allows the egg whites to lose their
      elasticity and rise without exploding and causing the shells to crack.

2.  Allow the piped macarons to sit for 20-30 minutes for the top of the shells to dry so they don't
     crack when baking.

3.  If possible, bake on silicone baking mats instead of parchment paper. The macarons rise more
     evenly and are much easier to remove. If you bake a lot, silicon baking mats are a good
     investment as you will find you use them in place of parchment paper for better results.

4.  Open the oven door once or twice during baking to let out steam and prevent cracking.

This recipe is rather long because you have lime macaron shells, coconut macaron shells, and mango lime cream to make. But each part can be done separately and then assembled at a later time. The macarons shells can be stored in a tin at room temperature for a few days or for several days in the freezer. The mango lime cream can be made a day or two ahead as well. Once assembled the macarons need to rest in the refrigerator for several hours. They will keep for a few days in the refrigerator. Freeze them for longer storage.

The lime macaron recipe makes about 3 trays of 1 1/2 inch (4 cm) macarons. The coconut macaron recipe makes about 4 trays of the same size so you will probably have left over coconut macarons. But they are quite tasty on their own or sandwiched with chocolate ganache or Nutella.

Lime Coconut Macarons with Mango Lime Cream

Line 3 baking sheets with silicone baking mats or parchment paper. Prepare a pastry bag with a large plain tip.

Lime Macaron Shells

3 egg whites, at room temperature (preferably that have been in the refrigerator for several days)
1 1/4 cups (150 g) ground almonds
1 1/3 cups (150 g) confectioner's sugar
1-2 teaspoons finely grated lime zest
3/4 cup (150 g) granulated sugar
1/4 cup (50 ml) water
3 egg whites, at room temperature (preferably that have been in the refrigerator for several days)

In a bowl large enough to add the meringue to sift together the ground almonds and confectioner's sugar. Add the lime zest and incorporate into the almonds and confectioner's sugar by rubbing the mixture between your fingers to release the fragrant oils of the lime zest. Pour 3 egg whites over the mixture and set aside. Do not stir.

Put the other 3 egg whites in the bowl of a standing mixer with a whisk attachment. Combine the granulated sugar and water in a small saucepan. Stir to combine. Bring to a boil and continue to cook until a thermometer reaches 110℃ (230℉). While the sugar mixture is reaching temperature whip the egg whites until stiff peaks form. Turn the machine off and let them sit until the sugar mixture is ready. When the temperature reaches 110℃ (230℉) turn the mixer back on. With the mixer on medium speed slowly add the sugar syrup to the egg whites continue to beat until the egg whites are stiff and glossy.

Allow the meringue to cool slightly then fold it into the almond mixture. Continue to fold pressing the batter against the bowl to remove some of the air and slightly deflate the batter. The batter should look like slightly runny cake batter.

Put the batter in the prepared pastry bag and pipe neat rounds about 1 1/2 inches (4 cm) across. Whack each pan once or twice on the counter to flatten the macarons slightly and remove air bubbles.

Preheat oven to 350℉ (175℃).

Allow macarons to rest 20-30 minutes to develop a skin so they don't crack when they bake. Touch the top to check. It should feel dry and not sticky. Bake one sheet at a time in the lower third of the oven. Bake for 10-12 minutes. To release any steam that might crack the shells open the oven door twice during baking. The first time after 4 minutes, then again after four more minutes. By then the feet should be formed. The macarons will look dry on top when finished.

Remove from the oven. Carefully move the silicone baking mat or parchment paper onto a cooling rack. If you leave the macarons on the hot pans they will continue to bake. When cool remove from the silicone baking mats or parchment paper. Store in a tin until ready to fill.

Coconut Macaron Shells

Line 4 baking sheets with silicone baking mats or parchment paper. Prepare a pastry bag with a large plain tip.

3 egg whites, at room temperature (preferably that have been in the refrigerator for several days)
1 1/4 cups (150 g) ground almonds
1 1/3 cups (150 g) confectioner's sugar
1 cup (34 g) unsweetened flaked coconut, plus more for sprinkling on top
3/4 cup (150 g) granulated sugar
1/4 cup (50 ml) water
3 egg whites, at room temperature (preferably that have been in the refrigerator for several days)

Put the ground almonds, confectioner's sugar and coconut in a food processor. Pulse several times to combine and grind the coconut slightly. Move to a bowl large enough to add the meringue to. Pour 3 egg whites over the mixture and set aside. Do not stir.

Put the other 3 egg whites in the bowl of a standing mixer with a whisk attachment. Combine the granulated sugar and water in a small saucepan. Stir to combine. Bring to a boil and continue to cook until a thermometer reaches 110℃ (230℉). While the sugar mixture is reaching temperature whip the egg whites until stiff peaks form. Turn the machine off and let them sit until the sugar mixture is ready. When the temperature reaches 110℃ (230℉) turn the mixer back on. With the mixer on medium speed slowly add the sugar syrup to the egg whites continue to beat until the egg whites are stiff and glossy.

Allow the meringue to cool slightly then fold it into the almond mixture. Continue to fold pressing the batter against the bowl to remove some of the air and slightly deflate the batter. The batter should look like slightly runny cake batter.

Put the batter in the prepared pastry bag and pipe neat rounds about 1 1/2 inches (4 cm) across. Whack each pan once or twice on the counter to flatten the macarons slightly and remove air bubbles. Sprinkle macarons with additional unsweetened flaked coconut before they are allowed to rest and develop a skin.

Preheat oven to 350℉ (175℃).

Allow macarons to rest 20-30 minutes to develop a skin so they don't crack when they bake. Touch the top to check. It should feel dry and not sticky. Bake one sheet at a time in the lower third of the oven. Bake for 10-12 minutes. To release any steam that might crack the shells open the oven door twice during baking. The first time after 4 minutes, then again after four more minutes. By then the feet should be formed. The macarons will look dry on top when finished and the coconut will be slightly toasted.

Remove from the oven. Carefully move the silicone baking mat or parchment paper onto a cooling rack. If you leave the macarons on the hot pans they will continue to bake. When cool remove from the silicone baking mats or parchment paper. Store in a tin until ready to fill.

Mango Lime Cream

3/4 cup (150 g) granulated sugar
1 teaspoon finely grated lime zest
5 egg yolks
3 whole eggs
1/4 cup (50 ml) fresh lime juice
1 cup (252 g) mango purée (2-3 very ripe mangoes, peeled and pureed in a food processor)
1/2 cup (4 ounces/113 g) unsalted butter, at room temperature

Combine the sugar and lime zest in a bowl and rub the mixture between your fingers to release the oils from the lime zest.

In a stainless steel bowl whisk together the egg yolks and whole eggs. Add the sugar/lime mixture and whisk to combine. Stir in the lime juice and mango purée.

Fill a medium saucepan 1/3 full of water and bring to a gentle boil. Set the bowl over the pan of gently boiling water. Don't let the boiling water touch the bottom of the bowl. Whisk continuously until very thick, about 10 minutes. Remove from the heat and strain through a fine mesh strainer into a glass container. Cover with plastic wrap pressed to the surface of the mixture. Refrigerate until very cold.

In the bowl of a standing mixer with a paddle attachment beat the butter for 10 minutes until very light and fluffy. Add the mango lime cream a little at a time beating until the mixture is perfectly smooth. Put the mixture in a piping bag fitted with a large plain tip. Pipe a generous amount of mango lime cream on a lime or coconut shell top with the opposite shell.

Allow the macarons to sit in the refrigerator for several hours. Remove just before serving. Left over macarons can be stored in an airtight container for 2-3 days or freeze for longer storage from 2 weeks to a month. If frozen allow to come to room temperature before serving.

Pistachio Pesto

I found myself staring at a large basil plant at the grocery store recently. It was so green and lovely I just had to purchase it. I sat it by my brightly lit kitchen window where it patiently waited to be used.

I adore nuts and have a large assortment stashed in a drawer in my refrigerator. As I rummaged through them I spied a bag of pistachio nuts. Hmm, I thought, the pistachios and the lush basil might make a nice pesto. It turned out I was right. The rich green pistachios perfectly complemented the piquant basil and salty Parmesan cheese with a healthy dose of good-quality olive oil rounding out the flavors. 

I drizzled the pesto on roasted fingerling potatoes, but it would be just as nice tossed with pasta or roasted vegetables. The rich, creamy flavor would enhance just about anything savory. I have to admit I had a hard time not putting the pesto on everything on my plate. 

Grind the pistachio nuts in a food processor or blender until finely ground.

Gently wash and dry the basil. Remove the leaves and discard the stems. Put in the food processor or blender on top of the ground nuts. Add the freshly grated Parmesan cheese and a nice fat garlic clove.

Use the pulse button a few times to chop the ingredients. With the machine running slowly add the olive oil through the feed tube. Stop to scrap down the sides of the bowl a few times and check the pesto's consistency.

Pistachio Pesto

1/2 cup (70 g) shelled unsalted pistachio nuts
1 cup (25 g) packed basil leaves
1/2 cup (2 ounces/56 g) freshly grated Parmesan cheese
1 large garlic clove
1/2 cup (125 ml) good quality extra-virgin or regular olive oil

Put the pistachio nuts in a food processor or blender and process until finely ground. Add basil, Parmesan cheese, and garlic pulse until chopped. With the machine running slowly add the olive oil process until the mixture is the desired consistency. Scrap down the sides of the bowl a few times to make sure all the ingredients are incorporated.

Toss with cooked pasta, roasted potatoes or vegetables. Store left-over pesto in a glass jar in the refrigerator. The pesto will keep for several days.

Vanilla Eclairs with Chocolate Glaze

Whenever I am discussing French pastries, which is often, the first thing that comes to mind is the iconic eclair. Paté à choux (pronounced shoe), the delicate shell of the eclair, was the first kind of pastry dough I learned to make at the Tante Marie Cooking School pastry course I took many years ago. The results look dramatic, but in fact it is a very easy dough to master.

With both Addison and Maddie on summer break they begged for some eclairs to welcome the beginning of a much needed vacation. Traditional eclairs are simply a choux pastry vessel filled with vanilla pastry cream and glazed with chocolate fondant. I kept to the basic variety, but used an easy chocolate glaze in place of the more temperamental chocolate fondant. I think the results are just as delicious.

Melt the butter with the water and bring it to a boil. Add the flour mixture all at once and stir vigorously with a wooden spoon until the mixture forms a paste and pulls away from the sides of the pan.

Transfer the dough to a standing mixer and add the eggs one at a time mixing well. Alternately, you can whisk the eggs in by hand with a wire whisk for a great arm work-out.

Pipe rows of eclairs keeping the length and width as uniform as possible to allow for even baking. Leave enough room between each to allow the eclairs to puff. They will double in size. Just for fun and a little texture I used a french tip instead of the traditional plain tip.

Pierce each eclair with a sharp knife in the side or the bottom to allow steam to escape while cooling. Cool the baked eclairs on a rack before filling.

Vanilla Eclairs with Chocolate Glaze
Adapted from a recipe from Tante Marie Cooking School

Paté à Choux

1/2 cup (4 ounces/115 g) unsalted butter, cut into small pieces
1 cup (250 ml) water
1 cup (140 g) all-purpose flour
2 teaspoons (9 g) granulated sugar
1/2 teaspoon (3 g) salt
4 eggs

Preheat oven to 425℉ (220℃). Line 2 baking sheets with parchment paper or silicone baking mats. Prepare a pastry bag with a plain or french tip (#7 or #6). (Don't be concerned if you do not have the exact size tip listed, any tip will work. You will just have larger or smaller eclairs.) Stir together the flour, sugar, and salt in a small bowl. Set aside.

In a medium saucepan bring the water and butter to a boil. When the butter is melted remove from the heat and add the flour mixture all at once. Then return to high heat and stir with a wooden spoon until incorporated and the dough pulls away from the sides of the pan.

Put dough in the bowl of a standing mixer fitted with paddle attachment. Beat on medium speed. Add eggs one at a time beating well between each addition and scraping down the sides of the bowl. (Alternately, transfer the dough to a bowl, using a wire whisk beat in the eggs one at a time.) The dough is ready when it is smooth and holds a crease.

Put the dough in the pastry bag and pipe eclairs of uniform size and width leaving enough space for them to double in size. At the end of each eclair stop squeezing the pastry bag and pull up and over the dough just piped. You can use a pastry brush moistened with water to smooth out the tail if desired.

Bake one tray at a time in the center of the oven. Turn the oven down to 400℉ (200℃) when the eclairs have doubled in size. Bake until golden brown, about 30-40 minutes. Transfer to a rack. Pierce the bottom of each shell with a knife to allow steam to release. Cool completely before filling with pastry cream.

The shells can remain at room temperature for several hours. The texture of the fresh shell is best, but extra eclair shells can be frozen in an air-tight container for up to 2 weeks. If frozen, allow to come to room temperature then re-crisp in a warm oven. Allow to cool before filling with with pastry cream.

Vanilla Pastry Cream

3 cups (750 ml) whole milk
1/2 of a vanilla bean pod
3/4 cup (150 g) granulated sugar
3 tablespoons (30 g) all-purpose flour
6 teaspoons (15 g) cornstarch
3 eggs
9 tablespoons (4 1/2 ounces/130 g) unsalted butter
1 teaspoon vanilla extract

Split the vanilla bean down the middle and scrap out the seeds. Put the seeds and the vanilla bean pod in a small saucepan with the milk, bring to a boil. Turn the heat off and let sit while preparing the next step.

In a glass bowl stir together the sugar, flour, and cornstarch. Add the eggs and beat until light. Slowly add half the hot milk to the egg mixture stirring to incorporate. Return the mixture to the saucepan and whisk over medium-high heat until the center bubbles and the mixture is very thick. Remove from the heat and whisk in the butter a little at a time until completely incorporated. Stir in the vanilla extract.

Pour into a clean, glass bowl. Place plastic wrap on the surface to prevent a skin. Chill until very cold at least 2 hours. Can be made 2 days ahead. Keep refrigerated until ready to fill eclairs.

Chocolate Glaze

1 cup (250 ml) heavy whipping cream
1 tablespoon corn syrup
1 cup (200 g) granulated sugar
1 cup (100 g) unsifted cocoa powder
2 tablespoons (1 ounce/30 g) unsalted butter
1 tablespoon (15 ml) vanilla extract

Combine cream and corn syrup in a saucepan. Sift sugar and cocoa together and add to the cream mixture. Stir to combine. Add the butter warm over low heat until the butter melts. Stir until the mixture is completely smooth. Remove from the heat and stir in vanilla extract. Set mixture aside until ready to use or refrigerate in a covered glass container for up to 2 weeks.

To assemble the Eclairs - Fill a pastry bag fitted with a plain #5 tip with chilled pastry cream. Use a smaller plain #3 tip to poke a hole in the bottom in the center of each eclair. Gently fill each eclair with pastry cream. Aim the pastry bag toward one end of the eclair and then rotate to the other side to make sure the pastry cream gets to both ends of the eclair. The eclair will feel heavy when it is full. Alternately, you can poke a hole in one end and fill.

Warm the chocolate glaze slightly over low heat until it is thin enough to coat the eclair. Dip the top of the eclair in the glaze. Finished eclairs are best eaten within a few hours of assembly. Store in a covered container in the refrigerator.

Creamy Leeks and Kale

While at dinner with dear friends recently I ordered salmon. Normally I like to study the menu, but we were deep in lively conversation and I didn't want to be distracted even for food. So, when I took my first bite I stopped mid-sentence and added a mmm. The grilled salmon was good, but the creamy concoction it rested upon totally caught my attention. The server happened to appear at the very moment I uttered mmm. "What did you say the salmon was on a bed of" I inquired since I had skipped the details given our engaging conversation, the dim-lighting, small print, and my aging eyesight. "Creamy leeks." He enthusiastically exclaimed. "Hmm, I muttered eyes rolling back in my head checking my mental food rolodex for a salmon and leek combination. I couldn't find one. Why hadn't I thought of this before?

A few days later I found myself standing in the grocery store gazing longingly at a large pile of glorious leeks just waiting to be turned into that delicious dish. Dark green kale nestled up next to the leeks. Why not? I thought. Somehow adding a little kale seemed the appropriate way to negate the calories the bacon and cream would add. And so my creamy leeks gladly married the kale et voilà a delicious side for salmon, or whatever is on your menu tonight.

Slice four pieces of bacon into small pieces.

Thoroughly wash and dry the leeks to remove all traces of dirt. No one wants a bite of sand or grit with their vegetables. Cut the root end off. Make a cut down the middle of each leek up to the dark green part. Give the each leek a quarter turn and make another cut so when you slice the leeks you have four pieces with each cut. 

Use the white and light green parts of the leeks only. The dark green is too tough. Reserve it for making soup stock if desired.

Sauté bacon until brown and crisp. Remove all but 2 tablespoons (30 ml) of bacon fat.

Add the leeks and cook over low heat until the leeks are very soft about 10-15 minutes. Cover the pan to help sweat the leeks during the process. 

Remove the thick stalks from the middle of the kale. Rough chop into small pieces. Add to the leeks and bacon and sauté a minute or two until wilted. Add cream, salt, and pepper.

Creamy Leeks and Kale

4 slices of thick-cut bacon (preferably Applewood smoked), cut into small pieces
3 leeks, light green and white parts only, cut into small pieces
1 small bunch of kale, remove center vein and chop into small pieces
1/2 cup (120 ml) heavy whipping cream
salt and pepper to taste

Sauté bacon in a skillet until brown. Remove all but 2 tablespoons (30 ml) of bacon fat. Add the leeks and cook on low heat for 10-15 minutes until very soft. Add the kale and sauté until wilted about 1-2 minutes. Add cream, stir to combine. Season with salt and pepper. Serves 4-6.

Lemon Surprise Cupcakes

I love the happy taste combination of tangy lemon and sweet berries. Throw in a little cake and you have a party. With Mother's Day on the horizon what better way to celebrate than with luscious lemon cupcakes crowned with ripe berries to honor our wonderful mothers who bring sunshine and joy to our lives.

Lemon is the predominate flavor throughout starting with lemon cupcakes with a 'surprise' center of lemon curd. The cupcakes are frosted with a simple lemon mousse frosting made by folding lemon curd into stiffly beaten whipped cream.

The cupcakes are delicious on their own, but adding berries elevated a humble cupcake to a pretty little dessert reminiscent of berry shortcake. The recipe may seem long, but each part is fairly quick to make. The lemon curd and the cupcakes can be made a day ahead. Refrigerate until ready to use. I used strawberries and raspberries, but blueberries would also work well in combination or on their own.

I am on a flavored-sugar kick lately. Scenting sugar with citrus zest or vanilla bean seeds gives such a flavor boost. Plus the smell is intoxicating. Recently, I used vanilla-scented sugar in the Easter Egg Vanilla-Scented Sugar Cookies recipe, in this recipe I flavor the sugar with lemon zest both for the cupcakes and the lemon curd. Rubbing the lemon zest with the sugar releases the oils in the zest greatly enhancing the lemon flavor.

Beaten egg whites are folded into the lemon batter to lighten it. Often when you try to fold plain egg whites into another batter it is difficult because the whites break into chunks or 'boulders' as I learned at Tante Marie's Cooking School. I don't remember the science behind it but if you add some granulated sugar when beating the egg whites they stay pliable enough to be easily folded into another batter. Thus eliminating streaks of unmixed egg whites.

If you chill the cupcakes first it is easier to remove the cake from the center with a melon ball scoop or small spoon.

When my husband gave me a free standing Kitchen Aid mixer as an anniversary gift a friend suggested I purchase another mixing bowl. It was rather expensive and at the time I thought a bit extravagant. But it turned out to be great advice as I often use more than one mixing bowl with baking. If you bake a lot you might consider doing the same.

If you don't have two mixing bowls for your standing mixer put the beaten egg whites in another bowl then wash, dry, and reuse the first bowl to make the cupcake batter.

Lemon Surprise Cupcakes
makes 24 cupcakes

Make the lemon curd first, so it can chill while making the cupcakes. Refrigerate the lemon curd and the cupcakes in separate tightly sealed containers for up to a day ahead. The lemon mousse frosting takes just a few minutes to make. Only assemble the cupcakes a few hours before serving so the fruit stays nice. Refrigerate until ready to serve.

Lemon Curd
makes 2 cups

The lemon zest is strained out of the curd before it is cooled, but it adds a deep lemon flavor.

2 whole eggs, plus 8 egg yolks
zest from the lemons
2/3 cup (158 ml) fresh lemon juice (about 6 lemons)
1 cup (200 g) granulated sugar
2 tablespoons unsalted butter, cut into small pieces

Put a fine-mesh strainer over a glass bowl large enough to hold 2 cups of lemon curd. Put the sugar and zest in a heatproof bowl. Rub the zest into the sugar using your fingertips until well combined and fragrant. Add the eggs and egg yolks to the sugar/zest mixture and whisk to combine. Stir in the lemon juice. Cook mixture over a pan of simmering water whisking constantly until mixture is thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter a little at a time until completely smooth. Strain the mixture into a glass bowl. (Straining the mixture removes the lemon zest.) Press plastic wrap onto the surface to prevent a skin from forming. Refrigerate until well chilled at least two hours. Can be made a day ahead.

Cupcakes
makes 24 cupcakes

1 1/2 cups (12 ounces/ 339 g) unsalted butter, at room temperature
2 3/4 cups (390 g) all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated, at room temperature
1 1/4 cups (250 g) granulated sugar
1 teaspoon lemon zest
2 tablespoons (15 ml) fresh lemon juice
1 teaspoon vanilla extract
3/4 cup (6 ounces/170 g) whole-milk yogurt
fresh berries (strawberries, raspberries, blueberries or a combination)

Preheat the oven to 350℉ (175℃). Line 24 muffin tins with paper liners. In a bowl whisk together the flour, baking soda, baking powder, and salt. In another bowl combine 3/4 cup (150 g) sugar and lemon zest. Using the tips of your fingers work the sugar and zest until mixed together and fragrant.

Using a standing mixer with a whisk attachment beat egg whites until soft peaks form. Gradually add 1/2 cup (100 g) sugar continue beating until stiff peaks form that are glossy, but not dry. (Transfer mixture to a bowl if you only have one mixing bowl.)

Put butter in the mixing bowl switch to a paddle attachment and cream the butter until light about 2 minutes. Add the sugar/lemon zest mixture and beat until pale and fluffy. Add egg yolks, one at a time. Beat until incorporated scraping down the sides of the bowl a few times. Mix in lemon juice and vanilla extract. With the mixer on low speed alternate adding the flour and yogurt in three batches. Mix just until combined. Scrap down the sides of the bowl with each addition. Remove from the mixer, using a large rubber spatula stir one-third of the egg white mixture into the batter to lighten, then gently fold in the remaining egg whites. Don't over-mix.

Fill each paper lined muffin tin three-quarters full. Bake until cupcakes are golden and a tester comes out clean, about 20 minutes. Cool on a wire rack for a few minutes then remove from the tins to cool completely on the rack. Cool cupcakes completely before filling and frosting.

Lemon Mousse Frosting

1 1/4 cups (312 ml) heavy whipping cream
1 cup (240 g) lemon curd

Beat the whipping cream until stiff peaks form. Gently fold the lemon curd into the stiff whipped cream until combined. Use to frost the cupcakes with a knife or a pastry bag fitted with a star tip. If the mixture gets too soft you can beat again for a few minutes. The frosting will not be extremely stiff. It will get firmer once refrigerated.

To assemble cupcakes - use a melon-ball scoop or small spoon to remove a small amount of cake from the center of each cupcake. (Reserve the left-over cupcake balls for another use.) Fill a pastry bag fitted with a large plain round tip with remaining Lemon Curd (about 1 cup/240 g). Fill each cupcake with some Lemon Curd. (Or fill a Ziploc bag with Lemon Curd and cut one corner to use as a pastry bag.)

Frost each cupcake with Lemon Mousse Frosting. Use a knife to frost or fill a pastry bag fitted with a star tip and frost in concentric circles. Decorate the tops with berries. The lemon curd and cupcakes can be made up to a day ahead. Fill, frost, and decorate up to two hours before serving. Refrigerate until ready to serve in a tightly covered container. Store cupcakes in the refrigerator.