So I pondered in a blog a few posts down about making a sour icing. Well last week I decided instead to make a curd using kriek and put it inside some cupcakes with meringue on top to create a delicious kriek curd meringue cupcake monstrosity. I wasn’t sure if it would work, plus I’d never made curd before, but somehow it worked wonderfully and tasted just like kriek! Note: this will make your kitchen smell of kriek all day.
Kriek curd (makes a jar)
300ml bottle of Kriek (open night before so it goes flat)
200ml lemon juice
a handful of cherries
550g caster sugar (yes that much!)
1/2 tsp salt
130ml soy cream
40g margarine (Vitalite is non-dairy)
Boil the cherries in the water until they have broken down and the water has taken on their colour. Strain and retain the liquid.
Shove the kriek, cherry water, lemon juice and sugar in a blender and then pour into a large pan. Put the cornflour in a small bowl and add tablespoons of the liquid to the cornflour bit by bit until you have a smooth paste. Pour this paste into the pan and add the salt. Stir.
On a medium heat bring it to the boil and stir constantly until the mixture becomes redder and thicker. Allow to boil for a minute more then take off the heat. Add the soy cream and margarine and allow to sit for 5 mins.
Pour into a sterilised jar and then sit at room temperature for half hour before sticking in the fridge for at least 2 hours to set.
Cupcakes (makes 12)
200ml soy or lactose free milk
Juice of a lemon
200g self raising flour
200g caster sugar
1/4 tsp salt
1/4 tsp bicarb
1/4 tsp baking powder
80ml rapeseed oil
1 tbsp. vanilla extract
Preheat oven to 180c/350f/gas mark 4 and line a muffin tray with cases.
Mix together the milk and lemon juice and let it sit for 10 mins.
In a bowl mix together the flour, caster sugar, salt, bicarb and baking powder. Add the milk mixture, the oil and vanilla extract and stir quickly until the ingredients are just combined, do not overmix.
Tap the bowl on the work surface, this stops the raising agents working too quickly, fill the muffin cases and tap again.
Plonk in the oven for 15 minutes, remove and cool.
200g caster sugar
4 egg whites
Put the sugar into a small saucepan, cover with water (about 150ml) and bring to the boil. Meanwhile whisk the egg whites until just foamy.
Allow the sugar to boil for just 5-10 minutes or until it has reached the soft-ball stage (plonk a teaspoon in a bowl of water, if it makes a ball and you can squidge it between your fingers that’s soft ball), then increase the mixer speed to medium and pour the sugar onto the egg whites. Be very careful as the sugar is extremely hot. When all the sugar has been added, increase the speed to high and whisk until the underside of the bowl feels lukewarm. The meringue should have quadrupled in size and be very white, smooth and fairly shiny.
When your cupcakes are cool just cut a hole out of the middle of the cupcakes, fill with curd, trim and replace lid and then plonk the meringue on top. You can either brown the meringue with a little blowtorch like I did (try not to burn the house down by setting light to the cupcake cases) or you can pop them under the grill but keep an eye on them as they will brown quickly.
Both the curd and cupcakes will last a week.