Homemade Hot Fudge Sauce Recipe

 

Okay, let’s face it – hot fudge sauce does not need much of an introduction, does it? Rich, gooey, chocolately deliciousness that’s perfect atop waffles, ice cream sundaes, or eaten straight from the spoon. (Ahem.)

 

The most shocking aspect of this post? The fact that it’s taken me so long to try my hand at the homemade version of this classic topping! The recipe was really easy, and the finished product can easily be kept in your fridge for a couple of weeks….. if it lasts that long. (In our household, it did not.) Store it in a glass jar for easy re-heating when you’re ready to serve it.

 

Bonus: It would make a great gift, if you’re feeling generous enough to share!

 

Homemade hot fudge sauce - close up

 

I know what you’re thinking, and I’m here to tell you that it absolutely tastes as good as it looks!

 

Homemade Hot Fudge Sauce Recipe

Yield: A heaping 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half [note: I used Ghirardelli “60% cocoa” baking chips. I stand by that decision!]
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Directions:

1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pour-able but still thick.

(Recipe slightly modified from Brown Eyed Baker.)

Fresh Cherry Crumb Bars Recipe

This recipe can really be described in just a few words: fresh, sweet cherries, buttery crumb cake, and a hint of almond. It’s sort of a multi-occasion treat – served best warm, or cold, or for breakfast, or for a mid-day snack, or even for dessert… and probably amazing with fresh whipped cream, although I didn’t think to make any before we cleaned out the entire pan. (Twice… I’ve made this two times in the month of July already, it’s that good!)

 

Fresh Cherry Crumb Bars

If I were to change anything else, I’d probably sprinkle sliced almonds onto the top layer of the batter before putting it in the oven. I did add a little splash of vanilla extract and almond extract to the cherry filling,, which wasn’t called for in the recipe but was something I felt it needed. I also omitted the orange zest, as we had fresh squeezed OJ but no zest.

 

Fresh Cherry Crumb Bars plated

Fresh Cherry Crumb Bars

Recipe found on Bakeaholic
Yield: 30 1 1/2 inch Bars

Crust and Topping
1/2 cup brown, packed
1/2 cup white
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest of one orange
Cherry Filling
4 cups cherries, pitted and roughly chopped
1/2 cup white sugar
4 teaspoons cornstarch
Zest and juice of one orange

*splash of vanilla extract and almond extract (about 1/2 tsp. each) Optional, but I liked the addition

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

In a large bowl (or food processor), stir together 1/2 cup brown sugar, 1/2 cup white sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter (or pulse mixture if using food processor) to blend in the butter and egg. [I used my hands to gently mix. It was more fun, and achieved the same consistency.] Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch, juice and zest of one orange , *and extracts, if using. Gently mix in the cherries. Sprinkle the cherry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Pumpkin Coffee Cake with Pecan Streusel

I love pumpkin! (Unless it’s in pie, that is.) Pumpkin whoopie pies, pumpkin muffins, pumpkin cheesecake, and even pumpkin marshmallows, but pumpkin pie? Blech. No thanks. You can keep it!

 

Once July rolls around, I start thinking about fall, and pumpkin recipes. I saved this one on Pinterest a while ago, and have already made it twice this season. Actually, the first time was probably in July. Or maybe August. Either way, Fall was not on most people’s minds, but I needed a pumpkin fix. The recipe was amazing, and we ate the entire thing before I had time to take a few photos.

 

Naturally, I wanted this recipe documented here, so what better excuse to make it yet again?

 

I have a tendency to make slight modifications to my baked goods. The first time I made this, I used half whole wheat flour, and half white flour. The second time, I was out of whole wheat flour so I just used all white flour, and used pecans in the streusel topping instead of walnuts. I also used vegetable oil instead of butter for the cake part, both times. (Butter for the topping, of course!)

 

 

Honestly, this recipe is super easy. I make a half batch, which fills up a single 8 or 9-inch cake pan. Plenty for two people. Or more, if you like sharing.

 

 

I had to include my favorite Pumpkin Jar in this shot. Isn’t it adorable? I never put anything inside of it, because I can’t decide on what. It’s handmade by Bauman Stoneware. (Their Etsy shop looks pretty much sold out at the moment, but you can click on their sold items page to see more of their amazing designs. I want one of their fabulous teapots!)

 

 

Onto the recipe! I originally found it posted on the blog Not So Humble Pie, who made theirs with a icing glaze.

 

Pumpkin Coffee Cake
From Make Ahead Meals for Busy Moms
1/2 cup butter, softened (*I substituted equal amounts vegetable oil.)
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Streusel Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped (*I used pecans this time.)

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

 

*As also mentioned, I made half of this recipe, in an 8-inch cake pan. (Or maybe it was 9-inches? I can’t remember offhand.) I baked it for 30 minutes.

Banana Oat Dog Cupcakes – Butters on the KOFY TV Dog Election Campaign Trail!

I’m not entirely sure how I’ve managed to maintain this blog for over a year and never mention our pup, Butters, given that he’s a constant source of entertainment around our home! Butters was a foster dog that we adopted in the summer of 2008; to our best guess, a Jack Russell Terrier/Dachshund mix…and quite possibly the sweetest dog I’ve ever known.


Butters loves nothing more than laying in the sunshine, and accompanying us wherever possible – hiking, in particular. (Although he’s just as happy being a beach bum, laying on a blanket with us by the ocean…or on the couch watching tv!)

Butters – whether he is aware or not – is entered into a “Dog Mayor Election” hosted by our local tv station, KOFY TV. KOFY considers themselves a dog-friendly station; they have “Dog IDs” that they air during commercial breaks.. short clips of dogs sitting in a studio set that looks like a living room..with a blurb at the bottom displaying the name of the dog, and what city they live in.

When I saw that they were having a dog election, obviously I had to enter Butters! Each dog at the audition had their Dog ID filmed for television as well, so regardless of who wins, we can still see Butters on tv at some point!

In the spirit of the dog election, I made some “campaign” photos!

The way the competition works is that each dog is a contestant for the county they live in. Everyone votes for their favorite dog until the end of the month. The top 3 dogs from each county move on to the next round of voting, and stop by the studio for an interview. Voting for that round is in October. The final winners from each county are featured in the KOFY TV Dog Calendar.  Pretty adorable, right? If you want to vote for Butters (you can vote once per day) please go here to register and vote: http://kofyclub.upickem.net/r/33U6b53NmY7?r=274427

Since Butters has been such a good sport, I decided to make him some dog-friendly cupcakes just for him!

Campaign themed, naturally.

Here’s some photos of the process…

Here’s the recipes I used, with slight modifications:

Three Dog Bakery Banana Honey Cake

Ingredients:

2 cups water
2 bananas
1/8 teaspoon vanilla
3 cups whole wheat flour
1/2 tablespoon baking powder
1 egg
2 tablespoons honey
Directions:

1 Preheat oven to 350°F In a bowl combine water, bananas, vanilla, egg and honey. Then add whole wheat flour and baking powder. Mix well.
2 Pour mixture into a 8-inch cake pan sprayed with a nonstick spray.
3 Bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out dry.

(I used half of the recipe, which made 8 cupcakes using silicon molds. I also replaced 1/4 C of the flour with oats. I then baked them for 20 minutes, which seemed just right. I think they would have been fine at 17 mins. as well.)
—-
Ingredients:
2 cups mashed banana
1 tablespoons softened butter
1 teaspoon vanilla
3 tablespoons flour

Directions: Mix until combined. (I substituted 2TB of peanut butter, instead of the butter, and omitted the vanilla extract.)

Brown Sugar Cupcakes with Maple Frosting and Candied Bacon

If you’re a vegan or vegetarian, you may want to skip this post. If not, allow me to introduce you to my latest cupcake creation..

Yup, that’s bacon. But not just any bacon – candied bacon. If you’re a fan of bacon and you’ve never had this – as I hadn’t before last night – then you’re missing out! It’s sweet and sugary, salty and savory all in one delicious bite. Oh, yeah, and there’s some other stuff below the bacon in these too.. brown sugar cake and maple frosting. I don’t know how to describe this cupcake other than a curious hybrid between breakfast and dessert. Is there a word for that? ‘Bressert,’ maybe? (Okay, that doesn’t quite have the same ring to it as ‘brinner!’)

I’d never made any of the components of this recipe before, but I had high hopes that were not disappointed. I started with the cupcake recipe… admittedly, I found this recipe because we had run out of white sugar and I still wanted a cupcake. In typical cupcake-baking fashion, my mind and hands started to meander through the cupboards in search of what else I could combine them with. I had originally been thinking about candied nuts, but we didn’t have walnuts or pecans and I didn’t think peanuts would be a good match.

That’s when the light bulb went off – we had bacon! And maple syrup! The decision was clearly made. I had no idea how to make candied bacon, but was pleasantly surprised at how ridiculously simple it was. I didn’t bother looking for a recipe for the maple syrup frosting, since I didn’t have enough powdered sugar to make a full batch anyway. You can’t really tell from the pictures, but it was sort of a cross between a maple glaze and a maple frosting. I would have preferred a typical fluffy frosting, but the taste and consistency was enough to satisfy the sugar craving.

Okay, I know you’re just scrolling on through for the recipes, so here you go!

For the cupcakes, I used half of the original recipe, which made 6 perfect cupcakes. (I use silicone liners.) I also replaced equal amounts of butter with vegetable oil instead. (So in my case, I used 1/4 Cup vegetable oil.) The cupcakes turned out really moist and delicious, so I can’t vouch for changes in flavor/texture if you use the butter. I’ve been using oil in my cakes/cupcakes since I prefer cupcakes a little less dry. You’ll notice this recipe has no white sugar. I really liked the flavor of these.. they weren’t overly sweet at all, so don’t be afraid of piling on the frosting!

Brown Sugar Cupcakes

[originally from How Sweet It Is]

makes 12 cupcakes

Ingredients:

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup milk

1/2 cup unsalted butter, melted and cooled (I used vegetable oil)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. (Mine were perfect at 19 minutes! Golden brown with a nice dome.) Let cool completely.

Frosting… umm.. no recipe, sorry! I would advise using your favorite vanilla frosting recipe and adding in maple syrup until you’ve reached your desired flavor and consistency. For my 6 cupcakes, I used 2 TB softened butter, 1/2 tsp vanilla extract, 1 C powdered sugar, a splash of milk and oh.. about.. 2-3 TB of maple syrup. I needed another 1 C powdered sugar and another splash of milk to get my normal frosting fluffiness, but ran out of sugar, as mentioned above. Honestly, you could make a maple glaze for these and it would still be delicious, or you could make a traditional frosting with the added maple syrup.

Candied Bacon.. this one is super easy! I used a thick cut applewood smoked bacon, which needed a little extra cooking time. Set the timer for a shorter amount of time than you think these will need, and check on them frequently – you don’t want the sugar to burn and in turn burn your bacon!

I reviewed a half a dozen recipes for candied bacon, and the general idea is this:

1. Pour some brown sugar and a dash of cinnamon (if you like cinnamon) onto a plate

2. Coat bacon on both sides with the brown sugar mix

3. Prepare your baking sheet – cover it with aluminum foil, and place a wire rack on top. Spray the wire rack with non-stick spray.

4. Place sugar coated bacon on the baking sheet and bake for about 20-30 minutes until the sugar is syrupy and the bacon has the desired crispness that you prefer. (General oven settings were 325-F for regular bacon, 350-F for thick cut bacon.)

5. Remove from oven and immediately take the bacon off the rack, and allow to cool completely before chopping. (If you can resist eating it all first!)

I used thick cut bacon with my oven at 350-F for 25 minutes. I probably could have put them in another 5 minutes before they burned, but it smelled too good to wait!

Well, there you have it! Now if you’ll excuse me, I think I hear a cupcake calling my name…

Chocolate Banana Cupcakes with Peanut Butter Frosting

Every once in a while I get an overwhelming urge to bake something. Usually that something involves frosting. (What can I say? I was a child who’d eat the frosted top half of the cupcake and discard the cake-only bottom half!) When the urge hits, my brain goes in a million different directions contemplating what I should make and what to put in it.. the downside is that we usually do not have all of the ingredients needed to make whatever it is I want first. A problem, you say? Of course not! This is when I begin to haphazardly “forage” through the cupboards for undiscovered goodies.  I find all kinds of random food items that I’d completely forgotten we had and use them as a basis for the recipe.

 

Last night was indeed one of those times, and a particularly indecisive one at that. What did I want? Well, cupcakes.. I knew that for sure. But what kind? Hmm.. [opens up the baking cupboard].. chocolate chip with vanilla frosting? [keeps digging through bags from the bulk bin] .. Chocolate with candied ginger? [pulls out mystery bag] Oh.. what’s this? Banana chips! Oh, definitely using the banana chips!

 

 

Okay, so it was decided. Chocolate cupcakes with peanut butter frosting, topped with banana chips. I had one problem: We didn’t have any cocoa powder. I turned to the good ‘ol Google search to find out if I could use melted chocolate chips instead, and the general consensus was “maybe.” I decided to just try it and go for it – nothing ventured, nothing gained, right?

 

 

I’m sure you can tell by now that my experiment was a success! I made a half batch of the recipe (primarily because there’s 2 of us here, and also because I didn’t want to waste a whole batch if they turned out gross.)

 

 

I started with the basic vanilla cake recipe and modified it by adding 2 oz. of melted Ghirardelli 60% cocoa chocolate chips, and a half of a mashed banana. Overall, I would say these needed more chocolate, and maaaybe a little more banana. I can’t decide if I liked the light taste of the banana and just needed wanted more chocolate (because really, who doesn’t?) or if the sugary sweet frosting was just a little too overpowering compared to the cake part. I’m not sure. It’s still a toss up. I suppose cocoa powder would have added a more intense chocolate flavor, but then I would decidedly need to add more banana. Either way, they still tasted delicious!

 

Here’s the basic vanilla cake recipe; it’s the same one that I used for the lemon curd stuffed cupcakes. I used a half batch of this recipe, and added about 1/4 C. more flour, 2 oz. melted chocolate chips plus 1/2 of a banana, mashed. I’ll add bold notes where I added both of those ingredients.

Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Directions-
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat. (I added my mashed banana right after this step, and mixed it to blend.)
* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  (I added the melted chocolate right after this, and mixed it on low speed just until it looked blended.) Scrape down the side of the bowl.
* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes. (I baked them for 16 minutes with consideration of the added banana mixture. They probably would have been done at 14 but I wanted the domed tops to stay raised.)

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

 

 

I made a peanut butter frosting for these. Honestly, I have a bad habit of not measuring out my frosting ingredients at all. I know I started with 2 TB softened butter and mixed it on high speed with about 1/2 C smooth peanut butter. Then I alternated adding powdered sugar and milk until it reached the fluffy consistency that I wanted.  Eyeballing it, it was around 2 C powdered sugar and 1/4 C milk. But don’t go by my guidelines if you’re not experienced with making frostings and want a perfect recipe!

While I was waiting for the cupcakes to cool, I melted a little bit of the chocolate chips and drizzled some of it with a spoon onto waxed paper (decorative shapes!) Since I don’t have one of those lovely perfect WIDE frosting tips, I just used a big piece of wrapped up parchment paper to make a piping bag to frost the cupcakes.  The last step was to top each one with the chocolate shape and a banana chip. Ta-da! Tasty.

 

By the way, while I was making these I found more coconut in the cupboard and a lime in my fridge.. and almost abandoned the whole thing to make vanilla coconut lime cupcakes. Oh well, there’s always next time!

Lemon Curd Stuffed Cupcakes with Vanilla Frosting and Coconut

I’m going to go ahead and admit right now that I get cupcake cravings. Often. Maybe it’s the single-serve portion size, the frosting-to-cake ratio, or simply the fact that there’s so many varieties and decorating options, but I just love them!

Recently the craving hit again, but we were out of a few key ingredients to make what I originally wanted..s’mores cupcakes! Excitement took over as I remembered that we still had some lemon curd in the freezer, leftover from a previous brunch recipe. (Homemade lemon curd topped pancakes with fresh raspberries and a dusting of powdered sugar. To answer your question – yes, they were delicious!)

Then my brain starts thinking.. hmm.. lemon curd.. what’s in our cupboards that I can combine with this? Well, more lemon of course, and coconut! Perfect for a springtime cupcake recipe.

Since there’s just two of us here, I only made a half batch of these. I still had a LOT of extra lemon curd, but not enough butter to frost more than a half dozen or so cupcakes. Like many, I’ve been on the hunt for the ideal vanilla cupcake recipe, and I think I may have found one that’s pretty close.. although I added lemon zest to the recipe, so I’ll have to make them again without the lemon at some point before I can really make a decision. The recipe used oil instead of butter, which I think might be the key to keeping them moist. (Have you noticed how many white cake recipes are really dry?!) My favorite chocolate cake recipe – the Hershey’s Perfectly Chocolate Cake – also uses oil, so I think that might be the key!

To  make these cupcakes, I simply mixed up a half batch of the vanilla cake recipe (below) and added zest from one lemon to the batter. After I baked the cupcakes and let them cool, I put a few large spoonfulls of lemon curd into a pastry bag with a wide tip, and filled the cupcakes with about a TB of lemon curd. Stick the pastry tip about 1/2-3/4″ into the cupcake and then gently squeeze the filling into it. You’ll see the cupcake top “rise” as it is filled! Then I frosted them with a basic white frosting, and topped them with some untoasted/unsweetened coconut flakes. (The same kind I used for the Samoa Cake, but untoasted.)

Here’s a few recipes:

Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Directions-
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

———————

I’ve been using this recipe for years!..I can’t even begin to tell you the various uses for lemon curd.. For example, we’ve used it as a topping for pancakes (instead of syrup,) as a filling for stuffed braided bread, incorporated it into whipped cream frosting for a lemon whipped cream frosting, and now to fill cupcakes! Don’t be afraid to make the full batch here, and use it for other recipes besides a cupcake filling. Last time I made it, I froze half of it to use later.

Lemon Curd

Gourmet  | January 2001

yield: Makes about 1 1/3 cups

active time: 20 min

total time: 1 1/4 hr

Ingredients

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

Preparation

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. (Can keep chilled in the refrigerator 1 week.)

—–

For the frosting, I just used a basic ratio.. for every 1 cup of powdered sugar, I added: 1-TB softened unsalted butter, 1-TB milk,  1-tsp vanilla extract, and then mixed all ingredients together until smooth. Easy!

There you have it, lemon cupcakes stuffed with lemon curd, topped with vanilla frosting and coconut flakes. My only regret is that we don’t have any left!