I mean, according to the Hubster, I still am. But whatever. Just because he’ll eat anything except for black olives and liver, he gets to be all, “You should really try this, I know you’ll love it.”
Anyway. I regret all those years of being so picky, as a child and as an adult. All those years of my mom trying, in vain, to get me to try new things. I missed out on so much. I went years and years without knowing how wonderful so many things are.
Like many various nuts. I hate peanuts, so I pretty stupidly assumed (at a young age) that I must hate all nuts. Not true. At all.
Also, coffee. Now, this one is different, because I still hate actual coffee, all alone and bitter. Yuck. But I adore coffee in almost anything that also has chocolate, and a lot of stuff that doesn’t. As long as it’s sweet.
One of my worst picky eater offenses, though? I never knew that I absolutely love lemon desserts until about four years ago. I always thought I hated lemon desserts. Sad, huh? All those years missing out on glorious lemon treats!! I’m making up for it today, though, with these little beauties.
I made light and wonderful lemon cupcakes for my Mother’s Day treats, and topped it with the best lemon buttercream. And the very best part? These are filled with creamy, zesty lemon curd. Lemon, lemon, lemon!
As for the decorating, I turned to my friend and one of my favorite bloggers, Amanda from i am baker. Last year, she made the lovliest cake covered in sweet buttercream roses, and I knew I needed those pretty, easy darlings in my life.
The roses are incredibly simple. All you need is a Wilton 1M tip and some buttercream. And probably a cake or cupcakes to put the roses on, but I guess you don’t have to. 🙂 Then you just follow Amanda’s clear instructions (in the link above) to make big and beautiful roses that taste as good as they look.
For some of the cupcakes, I also used these candy roses from Wilton to add an extra little touch. They’re cute the way they are, but I dressed them up a tiny bit more by dusting them with Wilton pearl dust in white. It added just a little glimmer and sparkle to the roses, and looked so pretty.
I’ve been wanting to try Amanda’s rose technique for months, and I’m so happy that I was finally able to. These cupcakes were fast and easy to decorate, and whether you add the extra candy roses, or keep them with the simple buttercream roses, they make a lovely statement and wonderful gift for Mom. Not to mention the fact that this cupcake recipe is one of my very favorites of all time.
If you need a delicious, beautiful, uncomplicated recipe for this weekend, these are a definite hit! And be sure to check out Amanda’s gorgeous Neapolitan rose cake today. It’s stunning! Enjoy!
Creamy Lemon Cupcakes [Printable Version]
Makes 2 1/2 dozen cupcakes
FOR THE CUPCAKES
3 1/2 cups (445 grams)Â all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons finely grated lemon zest
1 teaspoon (5 ml) vanilla
1 – 1 lb. package (about 2 cups) sour cream
Preheat the oven to 350 degrees (180 C). Line a muffin pan with cupcake liners.
In a medium bowl, combine the flour, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping the bowl between additions. Stir in the zest and vanilla until thoroughly combined. Add one-third of the flour mixture and mix until just combined. Stir in half of the sour cream until just mixed in. Repeat this process with the remaining flour and sour cream until all of the ingredients are combined. Scrape the bowl, then stir the batter for another 20 to 30 seconds to make sure everything is mixed in.
Fill the prepared muffin pans with 3 tablespoons of batter in each cup. Bake for 20 to 25 minutes, or until the tops are just turning golden brown. Transfer to a wire cooling rack and allow to cool completely before filling or frosting.
**If filling, I used 1 recipe Lemon Curd, from David Lebovitz**
To fill the cupcakes, simply core a small amount out of the center of each cupcake, and fill with lemon curd.
Lemon Buttercream [Printable Version]
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
6 cups confectioners’ sugar
1/4 cup (2 ounces) lemon juice
1/2 teaspoon vanilla
1/2 teaspoon finely grated lemon zest
2 tablespoons (30 to 45 ml)Â heavy cream (start with 1 tablespoon, adding more, as needed)
Food coloring, optional
In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in half of the sugar, and all of the lemon juice and the zest, until combined. Add the remaining sugar, the vanilla, and the cream (as needed), and whisk on high for 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.
Add food coloring, if desired.
Recipes by Darla