The cupcakes are terribly moist, fresh, tasty and they look adorable. Enjoy!
Time flies and I’m so busy with my job lately that I almost missed to celebrate one big event: my blog Del’s cooking twist celebrates 1 year existence now. Happy Blog-Anniversary to myself then! 🙂
It has been one year full of amazing foodie adventures and I can’t believe it has been such a great success since then! In the beginning, this project was more a personal thing, a blog I would write both in French (my mother tongue) and English, so that all my family and friends could read the recipes. Let’s say it was a modest personal online cookbook. So far as I can remember, I have always loved to bake and cook, and since my early years I have been collecting recipes from different magazines and gathered them into different notebooks. Then creating a blog years later was just the modern approach to this huge passion.
However, this wouldn’t have been possible without the help and support of my boyfriend David. I usually don’t talk much about him here, because I like to keep some privacy when it comes to my personal life. But today, I would like to tell you why the Del’s cooking twist adventure has been possible. Of course cooking is my thing, but becoming a food blogger is a completely different thing.
Luckily enough for me, David is an IT engineer guy and he knows a lot (I mean A LOT) about all these alien geeky things I have no clue about. So somehow, he’s the one behind Del’s cooking twist as much as I am: he helped me to launch the blog, he taught me how to use WordPress and he keeps teaching me some very useful tricks. Plus he helps me a lot with technical issues.
He’s also the one behind the layout of this blog (it took me some time to decide how I really wanted it, so we kept talking and made adjustments for months before we finally ended up with this one, that I really like!). And above all, my boyfriend is amazing for two things (even if I don’t tell him enough): he’s very patient and supportive! Do you have any idea how difficult it is to be the boyfriend/girlfriend of a food blogger? Read my article here if you want to learn a bit more about it, or ask him directly (well no, don’t ask!).
So today, after one year and many foodie adventures with almost a hundred thousand readers, my thoughts go first to my Love, because all this wouldn’t have been possible without him. Thank you so much, mon ange (I see you Anne-Lise, reading this post and say “Awww”…).
Now let me just tell you a few words about this fantastic year full of amazing foodie adventures we spent together! It is not only about cooking or baking experimentations, it is much more than that. During this year I saw my reader’s community grow considerably and giving credits to my recipes that they had tried and loved. Seriously, there is nothing that makes a blogger happier than having feedback through their comments for a recipes they tried and liked. So keep interacting with me as often as you can!
During this year, I also got in touch with the very wide food blogging community, mostly in the USA and in France, but in other countries too, even New Zealand (which is far away from Sweden). I’m very thankful to you all who read me regurlarly. You make the Del’s cooking twist adventure so real and so alive!
To celebrate with you this 1st year anniversary I baked these sweet cupcakes from scratch, using the lemon curd recipe I had whipped up a little bit earlier and some fresh raspberries. Then I have trapped the lemon curd & raspberry cupcakes in these lovely paper cases. Don’t you love them too?
- 3 large eggs
- ¾ cup (160g) granulated sugar
- 1½ cup (180g) all-purpose flour
- ½ teaspoon baking powder
- ⅔ cup (150g) unsalted butter
- 1 lemon, untreated (preferably organic)
- ⅓ cup (50g) fresh raspberries
- Prepare the lemon curd (click here for the recipe), then allow to cool in the refrigerator for at least two hours.
- Preheat the oven to 350°F. In a large bow, beat the eggs and sugar until pale and fluffy. Add in the flour with the baking powder.
- Melt the salted butter in a saucepan or in the microwave. In the meantime, gratte the skin of the fresh lemon and juice it. Stir in the butter, zest and lemon juice into the batter.
- Grease a cupcake tin, then fill one third of each cell with the batter. Add a little raspberry in the middle, then pour the remaining batter, so that hardly two thirds of each cell is covered (not more). Bake for 15-20 minutes.
- Let the cupcake cool down before adding the lemon curd of top of them, then decorate with a little raspberry.