Lemon Law

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."

Alfred E. Neuman

Since the high temperature today in metro Denver is forecast to be around 70 degrees, it's hard not to get an early dose of spring fever. No sooner had I pondered the chocolate possibilities for Valentine's Day, and my mind had already wandered over to the next set of somethings that might come next. In my world, "something" in Spring will likely involve fresh lemons .







































It didn't take long to find a great-looking lemon cupcake with lemon frosting, a little heart cut from lemon rind, and a fresh raspberry on top. My kind of cupcake. My kind of spring cupcake. But, serendipity being what it is on the internet, I found a lovely lemon subject that looked like it actually got its start on Valentine's Day. Hmmmm.

I've saved similar recipes in the past and never made them. And, the cut-off cupcake top is not a new idea. But, this one looks so sweet and light. I need another cupcake recipe or cupcake idea like I need another heart-shaped cookie cutter -- not much.

But, I can't help myself. It's a 'lil keeper.

Cupcake ingredients
2 sticks butter, softened
2 cups granulated sugar
4 large eggs
2-3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 Tablespoons lemon zest
2 Tablespoons freshly squeezed lemon juice
*Confectioner’s sugar for dusting, later in the assembly

Pink Lemon frosting
4 cups confectioners sugar
1/2 cup butter - softened
2 Tablespoons freshly squeezed lemon juice
(about two fresh lemons)
1 teaspoon grated lemon zest
2 Tablespoons milk
Gel food color - pink

Preheat the oven to 325 degrees, and prep a cupcake pan with liners.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one by one, beating after each one.

In a separate bowl combine the flour, baking soda and salt.

Add these dry ingredients to the butter mixture, alternating with the milk. End with the milk (for smoother batter). Mix in the lemon juice and lemon zest.

Fill the cupcake liners TO THE TOP. This will insure that the cup runs over, which is required to cup off the tops. Yield should be about 20 cupcakes. Bake for 20 minutes, test with a toothpick, and cool on a wire rack.

For the frosting:

With an electric mixer, beat sugar and butter. Add the lemon juice and the zest until combined. Then add the milk - increase mixer speed until it becomes light and fluffy, then add gel tint to achieve your desired color, and mix until the color is completely combined.

When the cupcakes have cooled, use a serrated knife to gently cut off the fluffy tops, right at the paper. Using a small heart, or any tiny shaped cookie cutter, cut out the center of the tops. Put the centers aside. Dust the tops with confectioner’s sugar.

Cover the tops of the flat cupcakes with the pink frosting. Place one of the sugar-dusted tops on top of each cupcake. The remaining hearts can be dusted with powdered sugar and served separately.