out of the dark chocolate recesses of winter, the lighter warmer days of spring (as well as a partaay at the tiny raccoon's) inspired us to make these cupcakes of delicious lemony abandon. plus, having reached the pinnacle of our chocolate-baked-good prowess with the ridiculously amazing birthday cake for mona, we wanted to learn how to bake things that didn't include chocolate.
heresy? or just plain delicious?
the batter for these lemon cupcakes is smooth and very thick. it's pretty sweet but it doesn't make you feel like you're going to loose a tooth. the first batch went without a hitch, but for some reason, despite carefully (except for the apple cider vinegar) halving the recipe for the next batch, the batter was initially much much thicker than the first, so we added in some soy milk. we were kind of worried that this would make for a nasty cupcake in the end, but it didn't seem to make much difference except we had to bake them a little longer. when all was said and done, the cupcakes were moist, dense (but not too dense) and had an amazing lemon flavor!
as for the frosting, we didn't have as much powdered sugar as the recipe called for, so we just used what we had (about two cups) and followed the rest of the measurements exactly. this made for a pretty runny frosting at first, which was much more of a "glaze." letting it cool down (putting it in the fridge for 10-15 minutes is a good idea) made it thicker and it spread easier. this frosting recipe includes not just lemon, but cream cheese, and was so fucking yummy that one cupcake-baking-observor actually ate ladels of it.
for a little touch-o-class, we candied ribbons of lemon peel to perch on top of each cupcake. remember, it's really not just about how it tastes, but also how good it looks!
together, lemon cupcake + lemon frosting = amazing. the tiny raccoon ate three of them.