Day 13- LemonCakes
Well, I will say I was disappointed with these. And not just because I had to use those ugly fall leaf liners…
The cake was a little dry and boring.
I used THIS cupcake recipe
THIS Sprinkles cupcake frosting recipe.
1 cup butter, softened
3 3/4 cups confectioners’ sugar
1 lemon, juice of, the
1 teaspoon vanilla extract
1/8 teaspoon salt
- Combine butter, sugar and salt and beat well
-Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
I also wanted to add that I found a brand of food coloring that is all natural, it’s called Seelect. Earthfare only had yellow because they told me on twitter that it’s a seasonal product (I got it on sale for $7 for a 2 ounce bottle). So if you’re looking for an all natural food coloring, here’s an option.
I plan to revisit the lemon cupcake at least once or twice this month. I am determined to find the perfect lemon recipe.
I will also be cutting my batches from 12 to 6, it’s getting too pricey and I’m getting bloated!
One more thing, yesterday my girlfriend, sister-in-law and I went to sushi 101 off Woodlawn for lunch (my favorite!) and next door is Polka Dot Bake Shop. We took home a creamsicle, a key lime, and a grasshopper cupcake. I noticed that they do a simple vanilla or chocolate cupcake, and flavor the frostings/tops. It’s a great idea, because they have probably the best tasting vanilla cupcake ever. They are delicious!!