Celebrating Ground Hog Day

LK is a big fan of Ground Hog Day. So I decided to take a break from 365 with Rachel Ray streak I was on and make "Puxsutawney-Phil-in-a-Blanket", "Ain't-No-Sunshine-When-He's-Gone Lemon Rosemary cupcakes" (see recipe below), and "Wishing for Spring Salad" in honor of this often overlooked holiday.

Here is what I've learned from that little "science experiment" (see point #6 in earlier post: Introductions)

1. When standing pigs-in-a-blanket on end so that it stands up to be somewhat "ground-hog-coming-out-of-the-hole-esque" you run the very possible risk that they will look less like ground hogs and more like an object lesson on circumcision.
   
2. They will look less phallic once baked.
   
3. If a cupcake recipe calls for "cake flour" there's probably a reason why
   
4. By not using "cake flour" you run the very possible risk that your rosemary lemon cupcakes will actually look more like lemon potato latkes and taste more like lemon curd than look and taste like cupcakes.
   
5. Greasing your Pampered Chef stone cupcake pan with Crisco because only after returning home from the store did you realize you did not have any cupcake paper is likely to exacerbate the lack of "cake flour" problem.
   
6. Memphis BBQ is probably a better "ground hog" day meal. (mentally filed away for next year)
   

If it really is the thought that counts, then this was one of the best meals I've made in a long time. If not, it was at least a humorous one.

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Recipe for "Ain't-No-Sunshine-When-He's-Gone Lemon Rosemary cupcakes"
copied at some point from Better Homes and Gardens (I added the Bill Withers reference in honor of Phil


***** UPDATE FEBRUARY 9, 2010. *****
This recipe will produce lemon curd results every time (which is yummy in it's own way). Click here for the real recipe including all ingredients.

Prep time: 30 minutes
Bake time: 22 minutes plus 5 minutes to cool
Servings: 15 cupcakes I only made 12 larger ones

1/2 cup butter, softened
2 eggs
1/4 cups cake flour
2 tsp. finely chopped fresh rosemary
1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1 recipe Lemon Glaze (see below)

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

6.Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.