It feels like summer

GAHH!
As of I am leaving for New York on my dad's birthday, and my mom's birthday is today, yesterday we had a Father's Day/Double Birthday celebration extravaganza.
Usually we make my dad a key lime pie for his birthday every year, but this year I wanted to make him cupcakes.
I saw this recipe on Martha Stewart's website a while ago, and have wanted to try it ever since, so i thought this was the perfect occasion.
Of course, I really wanted to make something for my mom today since it is her birthday, but we have no sugar or eggs or butter, and I have no money to go buy some (not to mention a car or license to get to the store). I'm an awful child. =[

ANYWAY, happier thoughts, here's the cupcakes:

Key Lime Meringue Cupcakes (recipe adapted from Martha Stewart)

CUPCAKES:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 limes (about 3 tablespoons), plus 2 tablespoons fresh key lime juice
1 teaspoon pure vanilla extract
1 cup buttermilk



1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lime juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, spread 1 tablespoon lime curd onto middle of each cupcake. Generously dollop on 7 minute frosting on top. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.



KEY LIME CURD:
8 large egg yolks
Finely grated zest of 2 limes
1/2 cup plus 2 tablespoons freshly squeezed key lime juice (about 3 limes)
1 cup sugar
1/8 teaspoon salt
(8 tablespoons) unsalted butter, cold, cut into pieces

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

They were really yummy, but they were definitely an all day project. I still have a butt load left over because the recipe makes 24, so if you want one, come on over to my house. Haha.

Peace. Love. Keylimes.

Black Bottoms Up

My friend Aubrey turned 16 last week, and in celebration, I made her black bottom cupcakes. She had never had them, but she loves a. chocolate and b. cream cheese, so I thought I would give her the best of both worlds.
I used to eat them a lot when I was little ( I would order them at Peet's or Starbucks when my mom would get her latte), but I probably haven't had one since I was 8 or so. So when I was making them the entire time I was paranoid that they wouldn't come out right. But then I had one (I always taste before I give them to my friends), and they tasted exactly how I remembered them.
Here is the recipe, which i adapted from Smitten Kitchen:

FILLING:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.



CUPCAKES:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

1. Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container. Makes about 12 cupcakes.



Peace. Love. Blackbottoms.