It’s Kitchen Improv!!!
Have you ever watched Chopped on The Food Network? It’s one of my favorite shows! How those chefs combine 4 totally obscure ingredients in the most cohesive way in 20 minutes is mind blowing to me! And though I’d love the challenge, it would take me days to figure out how to put them all together!
Luckily for me, I’ve found a more reasonable, realistic, and fun version of this concept. It’s called The Improv Cooking Challenge. And it is hosted by Kristen from The Frugal Antics of a Harried Homemaker. If Kristen is a harried homemaker, you would never know it. She’s a wonderful chef, baker, blogger, mother, whose site is filled with amazing recipes for “family style cooking, frugal tips, and an occasional random post”. And it is awesome!
The premise of The Improv Cooking Challenge is that each month we are given 2 ingredients to incorporate into a recipe of our choice. I can do that! This month, we were to utilize lemons and sour cream. A fabulous combination! Let me show you how I worked them into a scrumptious and lemony cupcake filled with a creamy lemon and blueberry filling. Hopefully, I won’t be hearing Kristen say, “Chef Anne, you’ve been chopped!”
Lemon juice is used in the preparation of these moist lemon cupcakes. And both lemon and sour cream are the base of this luscious, creamy filling and pudding like topping.
Yields: 12 cupcakes
Level of Difficulty: easy
- 1 stick of unsalted butter at room temperature
- 1/2 cup of sugar
- 2 eggs
- 1 cup of all purpose flour
- 1 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- grated zest and freshly squeezed juice of 1/2 lemon
Preheat your oven to 350°F.
Beat the butter and sugar together in a bowl until they are pale and fluffy. Beat in the eggs, one at a time. In a separate bowl, combine the flour, baking powder and salt. Fold the flour mixture into the butter and sugar. Then stir in the lemon juice and zest.
Spoon the mixture into a standard 12 tin muffin pan lined with paper cups. I used silicone heart shaped cups lightly sprayed with baking spray. Bake for 18-20 minutes until light golden in color and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
I used a cupcake coring gadget to hollow out holes in the center of the cupcakes. Just press down and give a twist:
This will give you a nice little well to fill with your sweet cream filling:
BLUEBERRY LEMON FILLING:
- 2/3 of a cup creme fraiche or sour cream
- 2 Tablespoons of lemon curd
- 2/3 of a cup of blueberries
- confectioner’s sugar for dusting
Combine the sour cream and lemon curd in bowl. Whisk until smooth and creamy. This may be made a day in advance. But do not add the blueberries until you are ready to fill the cupcakes. Then simply fill the centers of these lemon cupcakes with the blueberry sour cream filling and spoon a bit on the top. Garnish with a cutout from the cupcake core, an additional blueberry or two, and a sprinkling of powdered sugar.
Thanks again to Kristen from The Frugal Antics of a Harried Homemaker for being such a gracious hostess and for all her hard work on behalf of this group of adventurous bloggers. And please check out everyone’s awesome creations.