Page 366 - Cupcakes

Cupcake Doctor says”)

⅓ cup lemon curd
2 cups fresh blackberries or 1½ cups fresh blueberries, washed and drained

1. Place a large clean mixing bowl and electric mixer beaters in the freezer for 1
minute. Pour the cream into the chilled bowl and beat with the electric mixer on
high speed until the cream has thickened, 1½ minutes. Stop the machine and add
the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2
minutes more. Place the whipped cream in the refrigerator to chill.

2. Place the foil liners on a serving platter.

the Cupcake Doctor says...

I am normally careful to use all the loaf, can, package—you name it—so
there is little waste when preparing a recipe. Yet here I am suggesting that
you buy the large loaf of pound cake and then just use half. The reason is
that this larger loaf has a larger size slice, which will yield 2 rounds, so you
can easily cut out 24 rounds for the 12 cupcakes. You can rewrap the other
half and refreeze it for another use, so there really isn’t any waste.

3. Remove the frozen pound cake from its container. If using a 16-ounce cake,
slice it in half and return one half to the freezer. While the remaining half cake is
still frozen, slice it into 12 slices about G-inch thick, using a sturdy bread knife.
Then, using a 2-inch biscuit cutter, cut 2 rounds from each slice. You will have
24 rounds. If using a small cake, cut it into 24 slices and cut 1 round from each

slice. Save the scraps to munch on, or see “the Cupcake Doctor says” on page
274.

4. Carefully spread a thin layer of lemon curd on one side of all 24 rounds. Place
half of the rounds in the bottoms of the foil liners, curd-side up. Remove the
whipped cream from the refrigerator and dollop about 1 teaspoon of whipped
cream on top of the lemon curd. Place about 4 to 5 blackberries (or 6 to 8

blueberries) on top of the whipped cream. Top the fruit with at least 1 tablespoon
of whipped cream. Place the remaining 12 cake rounds on top of the whipped