There was a bit of sunshine this morning, which makes baking even more of a happy occasion. However I am also leading prayers at church on Sunday and wondering what to reflect on, I realised that I should be thinking about Lent. The mood in the kitchen became a bit more sombre.
Lent is the 40 day period before Easter and you can read about it here. Some Christians give up pleasurable things like sugar, butter or chocolate during this time, to help them think about Jesus’ withdrawal into the desert before his trial and then sacrifice by being nailed onto the Cross.
Faith should be taken seriously but not so seriously (I feel) as to give up baking during Lent. What would our classmates eat in Korean class tomorrow morning?
So here is a very simple recipe using everyday ingredients. There are no further embellishments like frosting or a crumble topping, so this might count as a suitably unassuming cake for the next month.
For the Cupcakes:
175 g unsalted butter, softened
125 g golden caster sugar
3 large eggs
175 g self-raising flour
20 g sour cream
10 g lemon juice
pinch of salt
36 blueberries, fresh or frozen
You will also need 2 x 6-hole muffin trays or 1 x 12-home muffin tray, lined with paper cases.
How to Make (Thermomix):
Preheat your oven to 180C / 350 F/ Gas 4.
Place the butter, sugar and eggs in the TM bowl. Mix 20 seconds/ speed 5. Scrape down the sides of the bowl.
Add the flour, cream and lemon juice. Mix 15 seconds/ speed 5.
Scrape down the sides of the bowl and mix another 15 seconds/ speed 5.
Check the batter to see if all the ingredients have come together. Scrape down the sides and mix another 10 seconds/ speed 5 if necessary.
Divide the batter between the muffin cases. I used a large-sized ice cream scoop.
Place 3 blueberries on top of each muffin before baking.
Bake in the oven for around 25 minutes. Remove from the oven then cool before serving.
How to Make (conventional way):
Preheat your oven to 180C / 350 F/ Gas 4.
In a large mixing bowl, whisk together the butter and sugar until the mixture is light and airy.
Add in the flour, eggs, cream and lemon juice.
Whisk again until all the ingredients are incorporated and the mixture forms a homogeneous batter.
Divide the batter between the muffin cases. I used a large-sized ice cream scoop.
Place 3 blueberries on top of each muffin before baking.
Bake in the oven for around 25 minutes. Remove from the oven then cool before serving.
