The most randomly good thing, maybe ever?
The best, and my-everyone’s- personal favourite boss’ last day was today. I told him I would make him cupcakes and he requested chocolate and lemon.
But, it turns out, he’s not as crazy as I thought he was. These damn things are actually delicious and in no way have I been eating the leftover frosting like it was . . . frosting. Om nom nom.
BONUS: spent the whole prep time making up a song to Lemon ScentedSticky Bats. As you do.
¾ cup sugar
2 small, very ripe lemons
1 cup plus 2 tsp unbleached flour
2 tsp cornstarch
1 ¼ teaspoons baking powder
1/8 teaspoon salt
2 large eggs, room temperature
1 ¼ teaspoons pure vanilla extract
4 tsp unsalted butter, melted
¼ cup vegetable oil
½ cup milk, room temperature
Zest the lemons into the sugar, mixing until sugar becomes moist and starts to clump. Allow to sit for at least 10 minutes.
Preheat the oven to 350°. Line a 12-cup muffin tin.
Whisk the flour with the cornstarch, baking powder and salt. Mix the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened, about 3 minutes. Add the butter and oil, then beat until incorporated, scraping the bottom and side of the bowl if needed. Add the dry flour and milk in alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds.
Bake the cupcakes in the center of the oven for 25 minutes or until springy and a toothpick inserted into the center comes out clean.
½ cup Heavy Cream
4 oz Bittersweet Chocolate
4 tbs unsalted butter
½ tbs Pink Sea Salt
Plus 2 tablespoons more salt to sprinkle as garnish
In heavy, heat proof saucepan on low heat, melt the butter and cream with the ½ tablespoon of salt, stirring as needed. Crumble the dark chocolate into the hot cream and swirl until mixed. Remove from heat. Allow to cool until slightly thickened. Dunk cupcakes into ganache. Allow to dry, 20-30 minutes. Dunk again. Sprinkle the sea salt over the tops. Serve and accept accolades with grace.