Saturday, January 15, 2011
Friends of mine just received their first shipment of Meyer lemons from lemonladies.com and they are thrilled!. Meyer lemons are a cross between a lemon and a Mandarin orange. They have an edible peel and a much sweeter, less acidic flavor. Wish I could have tasted this menu item from Hugh Acheson's New years dinner at Five and Ten:
seared scallops with meyer lemon, radish, mache, fennel and fennel pollen
Vouvray, Clos le Vigneau, Loire, France, 2008
yum and yum!
I am going to order from the Lemon Ladies and as soon as they arrive I am making these sunny cupcakes.
This recipe comes from Mattbites.com
Meyer Lemon and Ricotta Cupcakes with White Chocolate Buttercream Frosting makes 12
2 cups all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups sugar
2 egg whites lightly beaten
½ cup part-skim ricotta
1/3 cup butter, melted
1 cup buttermilk
1 teaspoon lemon extract
1 Meyer lemon, zested and juiced
3 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, cut into small pieces
2 Tablespoons heavy cream
4 ounces Scharffen Berger white chocolate, melted
1 teaspoon vanilla extract
1 ounce Scharffen Berger white chocolate, shaved
1. Preheat oven to 350°F.
2. In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In a stand mixer or with a hand mixer beat together the sugar and egg until light and
fluffy, about 3 minutes.
4. With the motor or speed on medium-low add the ricotta, melted butter and buttermilk
to the sugar mixture.
5. Begin adding the flour mixture to the sugar mixture in thirds, scraping the bowl down
after each addition until fully incorporated.
6. Gently fold in the lemon extract, zest and juice. Stir.
7. Line each cup with paper liners and fill each about 2/3 of the way with batter.
8. Place cupcakes in the oven and bake for about 20-25 minutes or until light golden
brown and a toothpick comes out clean when inserted into the center of the cupcake.
9. For the frosting, place the sugar and butter in the bowl of a stand mixer and begin
beating on low speed until just combined. About 2 minutes.
10. Add the cream and turn the speed to medium-high and continue beating the mixture,
11. Reduce the speed to medium and slowly drizzle in the melted chocolate.
12. Fold in the vanilla until fully incorporated.
13. Once the cupcakes have cooled, place the frosting into a piping bag with a star tip and
pipe a small amount of frosting onto each cupcake.
14. Top each cupcake with a sprinkle of white chocolate shavings and serve
Posted by fiddlehead forager at 8:45 AM