Entering the 6th week of lockdown:

Hubby: Hey, do you want me to cut your hair?

Me: Dude, you’re not BRAVE enough!

On the bright side, we try to have a nice virtual adult-only dinner with friends after the kids go to bed, at least once a week. It’s a great way for us to stay connected and enjoy our time together.

Lemon and raspberry cupcakes

(Adapted from Ottolenghi’s Sweet)

For 12 cupcakes:
125 g butter (at room temperature)
Zest of 2 lemons (or a mixture of lemon and orange)
220 g sugar
3 large eggs
120 g Greek yogurt
160 g all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
150 g fresh raspberries (save 12 for decoration)

For lemon curd:
1 large egg
2 yolks
6 tbs lemon juice
80 g sugar
50 g butter (cubed)

For lemon-mascarpone frosting:
Lemon curd (above)
200 g mascarpone

To make the cupcakes:

1. Preheat oven to 375F.
2. Line a regular cupcake tray with 12 liners.
3. In a large bowl, use a handheld mixer to beat butter + sugar + lemon zest until light and fluffy.
4. Add one egg at a time.
5. Add Greek yogurt and mix until combined.
6. In a small bowl, sift flour + baking power + salt.
7. Add flour mixture to egg-yogurt batter. Beat at high speed until fully combined.
8. Add raspberries, mix for a few seconds.
9. Spoon the batter into the lined cupcake molds.
10. Bake for 25 minutes.
11. Let cool completely.

To make the lemon curd:

1. In a small bowl, whisk egg + egg yolks. Set aside.
2. In a saucepan, heat lemon juice + sugar to boil.
3. Pour the hot syrup over the eggs while whisking constantly.
4. Return the mixture to the saucepan and cook over low heat until thicken, about 3-4 minutes.
5. Remove from the heat.
6. Add one piece of butter at a time. Whisk until combined.
7. Set aside to cool completely.

To make the frosting:

1. Add mascarpone to the lemon curd.
2. Use a handheld mixer to beat at high speed until light and fluffy.
3. Use a pastry bag fitted with a tip of your choice and pipe the frosting onto the cupcakes.
4. Eat within a day.