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LemonThyme Cupcakes with LemonThyme Mascarpone Frosting
LemonThyme Cupcakes with LemonThyme Mascarpone Frosting
Ingredients
- I started with a lemon cake mix for time’s sake. But you can make a lemon cake from scratch and add the other things. I made the cake mix according to the box instructions and added a teaspoon of lemon baking emulsion, 1 TBSP of fresh thyme leaves chopped, 1 TBSP fresh lemon zest. Bake as directed. The frosting is 8 ounces of mascarpone cream and 8 ounces of butter both at room temp. Beat these together and add 1/4 cup fresh lemon juice, 1 TBSP fresh lemon zest, 1 TBSP fresh thyme leaves chopped and 1 tsp lemon baking emulsion. Beat all this together and then add 2 pounds icing sugar and beat on high until fluffy. Super fast and not quite as good as scratch but better than boxed – which is what I was going for today.
Classic Cheesecake Recipe
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Classic Cheesecake
Our favorite classic cheesecake recipe.
Ingredients
For Crust
- 284 grams graham cracker crumbs
- 55 grams light brown sugar
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 170 grams unsalted butter, melted
For Filing
- 904 grams cream cheese (4 8 ounce packages) at room temp
- 113 grams sour cream
- 201 grams granulated sugar
- 1 tsp vanilla extract
- 4 large eggs plus 1 large egg yolk
- 32 grams all purpose flour
Instructions
- Heat oven to 325 degrees.
- Combine crust ingredients, mix well until no dry spots remain. Should clump when pressed together.
- Press crust evenly into the bottom and at least 1 1/2 inches up the sides of a 8 or 9 inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges. About 20 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce oven to 300 degrees.
- Combine cream cheese, sour cream, sugar vanilla and salt. Beat on medium until mixture is completely smooth, scraping down the sides and bottom of the bowl often – about 4 minutes.
- With mixer still on medium add eggs one at a time, scraping down the sides and bottom after each egg. With the mixer on low, add flour and beat until blended with no lumps.
- Pour filling into prepared crust. If the filling goes past the crust sides that’s okay. Bake until edge of the cheesecake are completely set and a 2 inch circle in the center is still a little wobbly. 60-70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 mintues.
- Remove cheesecake from oven and let sit on wire rack to cool completely at room temperature.
- When cool, transfer to refigerator until totally set, at least 6 hours, preferably overnight.
- Serve with fresh fruit if you like. But in my opinion it needs no additions.
As promised GÂTEAU DE CRÊPES
GÂTEAU DE CRÊPES
Crepe cake. The first I have made of this kind and a winner!
Ingredients
- Crepe Batter
- 6 Tablespoons unsalted butter
- 3 cups whole milk
- 6 large eggs
- 1 1/3 cups all-purpose flour
- 7 Tablespoons granulated sugar
- 1/8 teaspoon fine sea salt
- Pastry Cream
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla paste)
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch, sifted
- 3 1/2 Tablespoons unsalted butter, room temp
- Whipped Cream
- 2 cups heavy cream
- 1 Tablespoon granulated sugar
- 2 Tablespoon Kirsch
- 1 tsp vanilla extract
- optional 2 Tablespoons sugar for brulee
- Fresh Fruit if desired.
Instructions
- Crepe Batter
- Brown the butter. In a small pan, cook the butter until it is fragrant and the milk solids have turn brown. Set aside.
- In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes.
- Beat together eggs, flour, sugar, and salt in a stand mixer with a paddle attachment. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerator overnight (or at least 2 hours).
- Pastry Cream
- In a saucepan, bring milk and vanilla bean (along with scrapings) to a boil. Set aside and let vanilla steep for 10 minutes, then remove the bean. Prepare an ice bath, buy filling a large bowl with ice. Have a smaller bowl ready (bowl large enough to hold the finished pastry pastry).
- In another pot, whisk together yolks, sugar, and cornstarch. Temper in hot milk by gradually whisking it in. Place the pot over high heat and bring to a bowl, whisking vigorously for a minute or two.
- Press the pastry cream through a fine-meshed sieve into the small bowl and place over the ice bath. Stir the pastry cream until the temperature reaches 140 degrees F. Stir in the butter. When the pastry cream is cool, cover and refrigerate.
- Whipped Cream and Assembly
- Bring the crepe batter to room temperature. Place crepe pan over medium heat. Lightly grease the surface with oil and add about 3 Tbsp of batter (if using a 9 inch pan) and tilt pan in a circular motion to cover the surface of the pan.
- Cook until the bottom just begins to brown and then flip the crepe with your fingers. An offset spatula is helpful if your fingers cannot withstand the heat. Cook on the other side for no more than 5 seconds. Flip the crepe into a parchment lined baking sheet. Repeat until you have used all the batter or have at least 20 prefect crepes.
- Whip the heavy cream with the tablespoon of sugar and Kirsch. Whip to soft peaks. Fold into the pastry cream in three stages.
- Lay 1 crepe on a cake plate. Spread a thin later of pastry cream over the crepe. Cover with another crepe and repeat to make a stack. Remember to save your best looking crepe to place on top.
- Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
- Optional: Before serving, sprinkle the top with 2 tablespoons of sugar and caramelize with torch.
- Serve along with fresh fruit if desired.
Notes
- This recipe was a hit! It’s not too sweet, not too heavy. It will be a family favorite.