I got the amazing opportunity to work with a professional photographer to help me with my photography. I went to his studio and got to use his fancy lenses and software. I learned a lot about lighting and how to enhance photos to their full potential. I can't wait to use his helpful suggestions in future photos. The only photo in this post is the one at the top because I worked with only one main style at his studio, and by the time I got home, it was too dark to take photos. I wanted the cupcakes to get eaten soon because that's when they're best, so I gave them to neighbors. Have a happy 4th of july!
1 1/4 cups cake flour
1 teaspoon baking powder
1 stick butter
1 cup sugar
1 teaspoons lemon oil
2 medium lemons; zested
1/2 cup whole milk
Preheat oven to 350 degrees F. Line a muffin pan with liners. Sift the cake flour, baking powder, and salt into a medium bowl and set aside. In your mixer, beat the butter and sugar until combined and creamy (about 2 minutes). Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter. Add the lemon oil and zest and beat for 2 more minutes. ON low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture ad mixing just until the flour is incorporates and the batter looked smooth. Fill the cake pans equally and shake to smooth top. Bake for about 12 minutes, depending on your oven. When the cake tops are dark-golden brown and a tester comes out clean, remove from oven and cool for 15 minutes before removing from pan. After at least 2 hours, you can frost the cupcakes.
2/3 cup sugar
2 tablespoons finely grated lemon zest
2 egg yolks
3/4 cup fresh lemon juice
4 tablespoons unsalted butter; chilled and cut into 1/2-inch cubes
Combine sugar and lemon zest with a fork in a small bowl until very fragrant. Combine lemon sugar, eggs, and egg yolks in a heatproof bowl and whisk together for 30 seconds. Place the bowl over simmering water and immediately begin whisking, continuing for 15 seconds, until the sugar is dissolved. Add the lemon and limes juices and cook, whisking continuously for about 5 minutes. Insert a thermometer. The curd is done when it has a consistency of sour cream and a temperature of 160 degrees F. Whisk in the butter cubes. Strain through a sieve and set in an ice bath to cool. Cover with plastic film to prevent a skin from forming.
2 sticks unsalted butter; softened
1 cup confectioners sugar
2 cups fresh raspberries
Combine the butter and sugar in your stand mixture until smooth, and set aside. In a food processor, blend berries to a puree consistency. Sieve the raspberry mixture into your butter and sugar mixture, to remove the seeds. In your mixer, mix until smooth.
Once your cupcakes are cool, use a small but deep cutter to make a hole in the center of your cupcake. You may need a knife to prod out the cylinder of cake being removed. Transfer your lemon curd into a piping bag and pipe it into the holes in your cupcakes. Transfer your frosting into a piping bag with a plain tip and pipe a ring around the outside rim of your cupcake, continue working upwards in a spiraling motion. Top with a little sprinkle or fondant cutout [this is what I used].