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.
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.
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
Recipe reprinted by permission.
This page created September 2005
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