Lemonade Stand
Makes 24 cupcakes
This is designed to satisfy the tooth of the most ardent lemon-desserts lover. Lemon Buttermilk cupcakes are soaked with a lemon syrup, filled with lemon curd, and then frosted with lemon buttercream. For an easier version, use storebought curd, or leave it out altogether.
1 recipe Lemon, Orange, or Lime
Buttermilk Cupcakes
1 recipe Lemon, Orange, or Lime Syrup
1 recipe Lemon, Orange, or Lime Curd
1 recipe Lemon, Orange, or Lime Buttercream
Brush the tops of the cupcakes generously with syrup. If filling the cupcakes with curd, insert a paring knife into the center of each cupcake to make a crevice. Fit a pastry bag with a plain round #8, #9, or #10 tip, and fill the bag with curd. Pipe curd into the crevices. Frost the cupcakes with the buttercream.
from:
Cupcakes Year-Round
50 Recipes for Every Season and Celebration
by Sara Neumeier
Photographs by Jonelle Weaver
Stewart, Tabori & Chang
Spiral bound with easel; $17.95 ($24.95 Canada)
112 pages; 25 full-color photographs
ISBN: 1-58479-403-8
Recipe reprinted by permission.
Cupcakes Year-Round
Recipes
- Lemonade Stand
- Buttermilk Cupcakes
- Lemon Syrup & Variations
- Lemon Curd & Variations
- Swiss Meringue Buttercream & Variations
This page created September 2005
