Puppies & Cupcakes

Got a case of the Mondays? We’ve got the perfect way to re-conceptualize, being: today is the third annual National Cupcake Day, in support of Canadian SPCAs and Humane Societies. Not ones to pass up cupcakes and puppies, we took the opportunity to hang out in the welcoming kitchen of Beaucoup Bakery owner/patisserie oracle/Vitamin Daily contributor Jackie Kai Ellis and her rescue pup, Polly. In honour of NCD, Jackie gave us the how-to on these incredibly light, airy lemon-yuzu pudding cakes topped with berries and whipped cream (frankly over the thick-frosted variety, we think these ethereal cupcakes would make an elegant and deceptively easy dinner party dessert). Read on for Jackie’s recipe, and learn more about National Cupcake Day here. —Adrienne Matei

LEMON YUZU PUDDING CAKES…IN A CUP

Makes 16 small cakes or one large cake
INGREDIENTS
3/4 cup whipping cream, plus 1/2 cup for decoration
1/2 cup yogurt, a thick kind is best
2 lemons, zested
1/2 cup lemon juice
1/4 cup yuzu juice, can be purchased at Far-Met importers to the public
4 tbsp butter, room temperature
2/3 cup granulated sugar
3 eggs, separated
1/3 cup flour
1/4 tsp salt
Berries, candied lemon or yuzu peel and icing sugar for garnish (optional)

DIRECTIONS Preheat the oven to 325F
Butter the baking vessel, ceramic or ramekins are best for this pudding cake. Dust and coat the inside of the vessel with a light layer of sugar.
In a medium bowl, mix together the cream, yogurt, zest, lemon and yuzu juices and let sit.
In a large bowl, mix together butter and sugar until well incorporated. Add the yolks and mix well until light in colour. (can be whisked as well)
Add the cream and juice mixture in three additions, alternating with the flour in two additions, mixing between each addition with a whisk. (cream>flour>cream>flour>cream)In a clean bowl or the bowl of a mixer with a whisk attachment, whisk the whites and salt until they are soft peaks. (when you lift the whisk, the peak of the egg will hold but the tip will droop ever so slightly)Fold the whites into the batter gently and pour into your vessel(s). Bake for about 15-20 minutes for a small cake and 35-45 minutes for a larger one. You will know it is done when the outer edge is baked and puffed but the centre still jiggles when shaken. Let cool at least 30 minutes. Top with whipped cream, berries and candied lemon or yuzu peel, dust with icing sugar and serve.