Hello out there! It's only been 6 months away from blogging, but it feels like years. If there's anyone still reading, I'd love to explain why I've been away, and why I chose to come back now.
During the first trimester of my pregnancy, I was really, really sick. It went beyond feeling nauseous all the time; I developed a complete aversion to anything edible. Along with that came the inability to be in my kitchen. There were weird smells that I had never smelled before and that no one else could detect. It was so bad that even passing through made me throw up (sorry, I know this is a food blog!) immediately on contact. I came to dread anything remotely related to food.
After those days of fun passed, I was left feeling completely empty. I could eat again, but my passion for cooking, baking, and even eating had died. In the past few months, there has been more takeout and prepared, processed foods served in our house than I care to admit. It's felt like a deep loss, actually. This thing that was such a huge part of my identity just disappeared, and I've had to work really hard to start to rebuild it. And that's exactly what I plan on doing now.
I've started baking a little bit again, and giving myself permission to not photograph or blog every single thing that I make. Taking baby steps. Before I know it, life is going to start throwing some beautiful curveballs at me, and I desperately want my outlet, my hobby, my passion back before that happens. I know the spark is in me somewhere, I just need to keep at this and I know that it'll ignite eventually.
So that's where I've been. If you made it through that, please let me treat you to some cupcakes! Lemon buttermilk cake, filled with lemon curd, topped with cream cheese frosting. They are as good as they sound, I promise.
Adapted from Martha Stewart's Cupcakes
Makes 24 cupcakes
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tbsp), plus 2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
Lemon Curd for filling (I used the kind from Trader Joe's, feel free to use your favorite recipe!)
Frosting: Cream Cheese Frosting from this Red Velvet Cheesecake Cake recipe - makes exactly enough to frost 24 cupcakes
1. Preheat oven to 325 F. Line 24 standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with 2 additions of buttermilk and lemon juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. Fill cupcakes with lemon curd using your favorite filling technique (mine is described here), then frost and serve immediately.