I made mini lemon cupcakes to share at church for my daughter's 4th birthday.
Vanilla bean cupcake batter from Trader Joe's. Very good boxed mix! You add melted butter and milk, not water and oil like the yucky store-bought mixes.
I scooped out a little bit of the cupcake and added lemon curd. Good stuff. Yum.
I topped them with 7-minute frosting, rolled tops in yellow sprinkles and finished them off with a little lemon jelly bean. They were very cute but so yellow!
I toned down the saturation in the pictures. They were so bright they hurt my eyes! The Sun! It burns!
Now here's where I went wrong: I thought it would be fun to a little bit of lemon extract to the fluffy, fat-free meringue-like frosting. So, that turned out to be a bad idea. You know those cleaning solutions with lemon scent? Okay, now spray a little lemon-scented cleaner on your cupcake and then eat it. I think you get the picture.
I observed a couple of little kids bite into the cupcake, squish up their face like they just ate a worm, and exclaim with pain, "I don't like it!" I laughed at myself, of course, but felt bad for the kids. On the plus side, I doubt they will try to ingest any yellow cleaning solutions from now on. That lemon on the label of the floor cleaner no longer appeals to the lemonade-loving kids. I have saved the children from future poisoning. I shall go down in history as a hero.
Next time: I will leave out the industrially-produced lemon extract, add some lemon zest to the cake mix and let the lemon curd do most of the talking.
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