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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

LEMON CURD STUFFED CUPCAKES + LEMON BUTTERCREAM

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A recipe for perfect vanilla cupcakes stuffed with lemon curd and topped with lemon buttercream. Heaven in every bite!

More lemons today for you, my dears! This recipe features the lightest and most perfect vanilla cupcake recipe I’ve ever tasted. Seriously. And they are so easy to make! No ‘room temperature eggs’ or fancy ingredients. They are my new favorite thing and I’m going to make them again and again.

INGREDIENTS
For the vanilla cupcakes:
  • 1 1/2 cup (150 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) at room temp
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup milk

For the lemon curd (makes extra):
  • 1/3 cup lemon juice, about 2 lemons
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch table salt

For the Meyer lemon buttercream:
  • 1/2 cup egg whites (about 3 large eggs)
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

INSTRUCTIONS
Make the vanilla cupcakes:
  1. Combine the dry ingredients. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
  2. Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
  3. Using an ice cream scoop or a spoon, pour into lined cupcake pan until 2/3 full.
  4. Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Make the lemon curd filling:
  1. Heat lemon juice over medium heat until hot but not boiling.
  2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170 degrees and coats the back of a spoon.
  3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt.
  4. For a more even texture, strain mixture through a fine-mesh strainer (optional). Curd is able to be stored in an airtight container in the fridge for up to two weeks, just cover with plastic wrap to prevent it from drying out.
Make the lemon buttercream:
  1. Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on saucepan. Use a whisk to beat the mixture until very hot (about 160F).
  2. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
  3. Reduce speed to medium and add butter a few pieces at a time. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.
Assemble the cupcakes:
  1. Use an apple corer to gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
  2. Spoon lemon curd into each cupcake. I like using an espresso spoon for this part!
  3. Use an extra large closed star frosting tip to pipe a rosette on each cupcake. If you want, you can leave a space in the center and fill it with more lemon curd. Finish with a sprinkle of coarse sugar.
Recipe Adapted From asideofsweet.com

NOTES
  • Notes on Making & Troubleshooting Buttercream Frosting: If the frosting is too soft and doesn’t seem to be coming together, it’s possible that it’s too warm. You could try popping it into the fridge for 10-15 minutes and then re-mixing with the paddle attachment in your electric mixer until it comes together and is smooth and satiny. In general it’s hard to over-whip buttercream, so I would err on the side of mixing it longer to see if you can salvage it, even as long as 15 minutes!

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