They always say "third time's a charm". Well, I guess they're right. I was given the task to bake lemon cupcakes for a family friend's son's pre-K graduation. This was the first time I've had a five year old tell me they liked lemon! Well, more power to you little man! I think lemon cakes are delicious, but I've faced my challenges with baking them.
Scrolling through Pinterest and Google Images finally led me to three recipes I tested. First and foremost, I am a huge believer in "eating with my eyes". Everyone does it. You see something pretty or tasty, you naturally choose to eat it, right? Of course you do! I found some great images for lemon cupcakes, tested out the recipes, and needless to say, I was definitely disappointed with the first two. The first recipe was suppose to create this light, airy cake with great lemon flavor. Instead, I ended up with a thick, biscuit-like cake whose lemon flavor didn't emerge until the next day. FAIL. The next recipe I tried was a little simpler, but I should've known it wouldn't work. The recipe called for real butter, but no milk! Once I pulled the cupcakes out the oven, I knew just from how they looked they wouldn't be tasty enough. And after a bite that left me with no flavor in my mouth, I knew I was right. Grrr...
Luckily, I found a lemon cupcake recipe by Martha Stewart that worked! I was so happy because by the time I found it, it was 8:00 p.m., and I'd practically exhausted my ingredients and had no time to head out to the store to pick up more. The thing about lemon cupcakes is the texture can go either way. It can turn into a thick, biscuit-like texture, or it can end up like an oily, spongey cake. Well, this recipe gave me a nice, not-so-thick biscuity texture, but it's only because of the buttermilk and lemon juice. Overall, this recipe created a wonderful batter with great flavor.
With a delicious cupcake finally baked, I decided to amp up the lemon flavor by creating a lemon curd filling. I've made lemon curd before, but I was limited on ingredients and time (it's about 9:30 p.m. now). I found this recipe and whipped it up as soon as I could. The recipe says the curd should look curdled (obviously) before it cooks into a smooth, velvety creation. Well, mine wasn't curdled after I finished mixing everything together, but it turned out nice anyway. I even added a little more lemon zest to kick it up a notch. Once that finished cooking, I let it cool in the fridge before coring out some cupcakes and adding it in.
To stick with the lemony theme, I baked the cupcakes in yellow liners and whipped up a pale yellow buttercream (I added a small pat of gel food coloring) and topped each cupcake with a cute graduation cap ring. I finally figured out how to use my closed star frosting tip to create the "rose" look. (Check the pics below).
After testing out multiple lemon cupcake recipes, Martha Stewart's sufficed, but I'm still on the hunt that perfect lemon flavored cupcake. Once I find it, I'll be sure to share, but until then, enjoy Martha's recipe! I hope you all have a lovely Saturday and I hope yo stop by tomorrow. I'm working on a fun, summertime DIY project, so be sure to stop by tomorrow to check it out!
Hello, I'm Margo.
25 year old laid-back lady currently pursuing my MBA in Tuscaloosa, Alabama. Just using my blog to share my growing faith, evolving style, favorite recipes, and exciting travels with you!
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