april recipe.

So this is not the most simple recipe of all time,
but I promise you that if you take the time for all the steps in these cupcakes you will not be disappointed!
The cupcakes themselves are lovely and light, and the lemon cream frosting and filling is so fresh!

(Psssst… although the lemon curd filling is my favourite part, if you are short on time go ahead and skip it - they are also lovely without!)

Meyer Lemon Curd Cupcakes

you will need:

for cupcakes:

1 1/2 cups (240 g) all purpose flour

1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (210 g) sugar

3/4 cup (1-1/2 sticks) (170 g) unsalted butter, room temperature

3/4 cup buttermilk

2 large eggs

1 tablespoon fresh squeezed lemon juice

2 teaspoons lemon rind

3/4 cup (100 g) fresh blueberries, frozen for 4 hours

1 cup lemon curd for filling (see below)

for lemon curd:

1 1/3 (280 g) cups sugar

3/4 cup (1 1/2 sticks) (170 g) unsalted butter, cut into 1/2 inch cubes

2/3 cup (230 g) fresh squeezed Meyer lemon juice

1 tablespoon grated Meyer lemon peel

1/8 teaspoon salt

5 large eggs, beaten to blend

for lemon frosting:

1/2 cup (1 stick) (110 g) unsalted butter, room temperature

3 cups (450 g) powdered sugar

1/4 cup (50 g) fresh lemon juice

2 teaspoons lemon zest (or more if desired)

for the lemon curd:

Combine first five ingredients in a heavy medium saucepan.

Stir over medium heat until butter melts and sugar is dissolved. Remove from heat.

Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes, being sure not to boil.

Strain curd through a sieve into a bowl.

Place plastic wrap directly onto surface of curd and chill overnight.


Beat butter until softened. Add sugar and beat until light and fluffy, about three minutes.

Add eggs one at a time, beating until well combined.

In a separate bowl, combine flour baking powder and salt.

Stir the buttermilk and lemon juice together.

Stirring well add a third of the dry ingredients into the butter and sugar mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 of buttermilk, finishing with the dry.

Scoop batter into cupcake cups and fill 2/3 of the way to top.

Bake cupcakes at 350℉ (180℃) degrees for about 18-22 minutes, or until a toothpick comes out clean.

Transfer to rack and let cool completely.

Cut the tops from the cupcakes and scoop in one tablespoon of lemon curd. Replace tops and press down gently.


With an electric mixer, whip butter until creamy (about three minutes).

Add 2 cups (310 g) of the sugar, lemon juice and lemon zest and mix until combined.

Add 1 more cup of sugar (140 g) and mix until light and fluffy about 2 minutes. Add additional sugar if needed to achieve desired consistency.

Frost cooled cupcakes.

*makes 12 cupcakes

**If you are unable to find buttermilk, make your own by combining just under 1 cup skim milk with 1 tablespoon white vinegar or lemon juice. Whisk and let sit five minutes. Use immediately.

photography: Trine Thorsen

food and styling: Tara Ballantyne


easter inspiration and egg cups.

I am getting ready for Easter this week - and much quicker than usual!
Norway has a much more extended Easter vacation than I am used to… and almost immediately yesterday afternoon the entire city became quite quiet.
That means some precious time to enjoy the sunshine, budding trees, and gather some new inspiration outdoors!
What a great time to re-charge, try out some new recipies and get ready for the spring/summer season.
Happy Easter everyone!
styling: Tara Ballantyne
photography: Trine Thorsen


on my wish list.

Today I am relaxing in the sofa with a great big book of inspiration…
The ever-fabulous Australian Donna Hay has a beautiful book on food and the changing seasons with fantastic images and recipes.
I couldn't wait to get my hands on a copy,
and before I did,
a dear friend of mine read my mind and gave it to me as a gift!
Great friends and good food - is there anything finer?



Getting ready for spring…
the birds are singing outside my window this morning,
and the snow is quickly disappearing!
This is an image that I worked on for Bolig Drøm magazine for this month's spring issue.
(much earlier than spring I have to admit, but printed just in time!)
It was such a treat to dream and plan for spring before it arrived!

Photography: Trine Thorsen
Styling: Tara Ballantyne


i ♥ organization.

One of my girlfriends sent me a quick email with a link to this blog this weekend -
and it is simply amazing!

You must check out 'things organized neatly'
…that is, if you are as in love with organized graphic collections of all kinds of little stuff like I am!

...'nothing makes the earth seem so spacious as to have friends at a distance;
they make the latitudes and longitudes...'


beautiful basics - part 4

Maison Mat og Vin March 2011
Styling: Tara Ballantyne
Photography: Trine Thorsen

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