Ladies & Gentlemen… **drum roll please**
The cupcakes are BACK!
I’ve been without them for far too long and my kitchenAid stand mixer was really missing some cake action… so there I was on Sunday afternoon, whisking away in my kitchen… with a company! My friend Sunshine came to visit from out-of-town and we had a blast baking & decorating cupcakes together! Oh, and we were joined by the hubs, dr. R and Knockrz for a delicious kbbq dinner followed by viewing of the Olympics Closing Ceremony… which featured, you guessed it – the SPICE GIRLS!! YEAH! Wannabe!
The choice was Lemon Cupcakes with Lemon Custard and Vanilla Buttercream – Why lemons? Because I had way too many in my fridge and need to somehow get rid of them. They’re also yellow and would go perfect as the “fire” on my Olympics Torch. Yes yes, I’m a little too late and should have baked these for the Olympics Opening Ceremony, but oh well!
I used Martha’s Stewart recipe for Lemon Meringue Cupcake, but changed the frosting to a vanilla buttercream**. I ran out of regular sugar but had 10 lbs of confectioners sugar (crazy, right???), so it worked out. I was a bit sad because I wanted to use my kitchen torch to brown the meringue peaks, but I guess that can wait.
**For those of you who just started baking, buttercream is really easy to make. Whisk together butter (room temperature) with confectioners sugar, then add milk and keep whisking until you get a fluffy consistency you like. Add some vanilla extract to flavor. I used my friend Sunshine as a taste tester ;) Hehe…
Don’t forget to follow their recipe for the lemon curd. It makes for a wonderful “surprise” when eating the cupcakes =) I used the handy dandy cupcake corer (YES! it exists) to make a hole in the cupcakes & Sunshine filled them with the lemon curd. Awesomeness!
Enjoy the picture gallery! (click on the picture for full-size image)
Good night, cupcake lovers!