Ahem. Now pretend you didn't see that.
On to better things....
First things first - who knew it would be hard to find cake flour?? Maybe people in Las Vegas don't bake much? Anyway, after three stores I was ready to go.
The gang's all here.
Mix. Cream. Beat.
I was doubtful when I saw that the recipe calls for 4 eggs. Forgive me. They made the lightest, loveliest batter with the flour and buttermilk. I might've even tasted it. Don't judge.
In went the lemon juice and zest, and voila! The batter was complete. Easy! Nearly as easy as that Betty Crocker cake mix, but now I know exactly what's in my cupcakes! Next I filled the cupcake papers (was I supposed to use papers? It's probably not as gorgeous as it could be, but I didn't know), popped them in the oven and cleaned my microwave and garbage disposal with leftover lemon parts while I waited. Feeling newly virtuous, Sally Homemaker pulled the cupcakes out of the oven to cool. Somehow I ended up with 22 cupcakes. I guess I was a bit chintzy when filling the cups.
After cooling, I carved out cones from the tops,
bit cut off the tips of the cones to make lids for the holes, filled the holes with raspberry jam, and topped them with the little lids. Again, easy.
Next up, I topped the cupcakes with whipped cream and garnished with strawberries.
I found my taste tester in his office, delivered the goods, and awaited his reaction with bated breath...
The verdict? "Perfect for summer, light and lemony." So BB loved it, and he's generally a chocolate cake guy.
I liked it, too, as you can see. These would be perfect for a crowd, since I doubt you'd want to do the whipped cream and berries on a whole batch if you were not serving them right away. Would it be overkill to top these with little pieces of candied lemon peel? Blueberries would be great, too.
Linky-link, fellow bake-n-bloggers: