~ Hello From The Victorian Shabbery! ~ ~ Orange Cupcake with Lemon Curd and Lavender Frosting! ~ Essential Oils By Simply Aroma....Used For Cooking! Many people choose to cook with their essential oils. Check out this tasty cake recipe for cupcakes using Wild Orange, Lemon, and Lavender. Cake: Ingredients 1 cup (2 sticks) butter, softened ½ cup vegetable shortening 3 cups granulated sugar 5 eggs, room temperature 3 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup whole milk, room temperature ½ cup buttermilk, room temperature Flavor with Oil of choice (we ended up using 4 drops of Wild orange) Curd Filling: Ingredients: 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 3 Drops of lemon oil 1/8 teaspoon kosher salt Frosting: Ingredients: 2 (8-oz.) packages cream cheese, at room temperature 1 cup powdered sugar 2 1/2 teaspoons vanilla extract 1 1/3 cups cold heavy whipping cream A few Lavender Drops to taste For The Cake: Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time making sure to fully incorporate each cup before adding another. Add eggs one at a time making sure to fully incorporate each egg before adding another. Sift together flour, baking powder, and salt. Pour milks into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well. Add Oil to desired flavor. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack For The Curd Filling: Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice, Oil and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. For the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract. Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. Add one drop of Lavender and fold in. Check the taste, and possibly add one more. There should be just a hint of Lavender. Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.
Posted on: Mon, 08 Sep 2014 16:42:19 +0000
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