Thanks to the wonderful southern California weather and very fruitful lemon trees (thanks Mom and Art!), I had an abundance of lemons in my refrigerator, taking up room, but I felt too bad to let them turn bad. So I found a new lemon cupcake recipe, this time from 125 Best Cupcake Recipes, for my next cupcake. Although I tend to have issues with this book because the cupcakes don't rise very well (I have decided to just amend each recipe to include baking soda), these cupcakes rose very well, and I added a little extra zest for that super-lemony taste, just in case. :) The frosting took a little time to decide, because I wanted to do something new, but couldn't decide what type of frosting to make. I settled on a Lemon Buttercream (recipe here) that, when mixed, was absolutely light and airy and, texture-wise, fabulous (couldn't taste it--Lent, remember?). For the frosting technique, I used what I think Hello, Cupcake! calls the "Rustic" Frosting technique. I plopped a glob of frosting in the middle and fanned it out to the edges, lifting the knife up at the end of each movement (girls of the '80s, imagine feathering your hair, but with frosting--that kind of wrist snap!).
So because I have absolutely no taste information on these cupcakes, here are the "reviews" from lunch: "Enough zest in the frosting to make it taste like lemon;" "The buttermilk reminds me of buttermilk pancakes I make;" "I can taste the buttermilk;" "They're so light and airy!" Those are the specifics. So to review, not too buttermilk-y, but enough to contribute to a light and airy texture, enough lemon in both the cupcake and the frosting, and good enough for seconds!!
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