Sunday, October 10, 2010

Lemon and Honey Cupcakes

One of your sweetest and dearest friends will email you this recipe. The way they pipe the frosting makes these look irresistible. What a wonderful flavor combination they turned out to be! Next time, use a fruitier honey. Burleson’s Clover Honey or the one shaped like a bear is not fruity enough. Try to use the best honey you can find. There is no sugar in this recipe but the frosting makes up for that.

The cake is what you’ll call a “mature cupcake” because it’s not too sweet, and could use a little improvement in the texture. It was crumbly and not as moist as I would like. But the frosting was amazing and brought the cake that needed sweetness. Double the cream cheese and use 2 ½ cups powdered sugar. And even after you use a microplane to zest the lemon for your frosting, please chop the zest so that it’s even finer because it’ll get stuck in your piping tip and cause you to cuss. You’ll spread some of that leftover frosting on a vanilla oreo and will find yourself in heaven.

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