Vanilla cupcakes with Strawberry Curd
There are some days when you wake up in the morning thinking of cheesecake. Well, at least some days when you’re pregnant. Several hours into the day and several refrains of “why-do-i-have-to-live-in-this-$%^&*-city-where-patisseries-shut-down-because-of-lack-of-demand” later, one finds oneself opening and shutting the refrigerator door every two minutes in the hope of finding ingredients that will miraculously transform themselves to the said dessert.
And sometimes, it works. I had a bowlful of natural yogurt, a few strawberries, and the usual suspects—eggs and butter sitting pretty, almost testing my creativity with a sly smile. I grabbed a cheesecloth and poured the yogurt over it, allowing it to drain for about two hours. Meanwhile, I baked a batch of basic vanilla cupcakes. (I used a very basic recipe, so I’m not going to post it here; you could use your own faithful recipe or just a store-bought cake mix. It’s the topping that makes all the difference.) I also decided not to allow the cupcakes to rise too much—I wanted more of the curd and less of the cake, but you could change that to suit your fancy.
The result was beyond satisfactory—I ate at least two cupcakes in one go and licked the mixing bowl clean. The topping was light on the palate and really cool and refreshing. Definitely satisfied my cheesecake craving!
- 1 cup hung natural yogurt
- 4-5 strawberries
- 2 tbsp. castor sugar
- 1 tbsp. gelatine
- Dissolve the gelatine in two tablespoons of warm water and keep aside.
- Process the strawberries and castor sugar in a blender.
- Whisk together the hung yogurt and the strawberry puree. Adjust the sugar according to taste (add a little powdered sugar if you want it sweet). Pour in the cooled gelatine and whisk again to achieve a thick, luscious curd.
- Spoon liberally onto cooled cupcakes and decorate with a strawberry sliver and a sprig of mint for color.