During my summer holiday I have been staying with my fiance in North Carolina. I've been baking about every other day because he is working full time and I like to spoil him
I didn't document the peanut butter cup cookies or the white chip brownies with a mixed nut topping. I decided that mini-cupcakes are too cute not to document, however.
I followed the recipe here for the cake but I reduced the cooking time to 10 minutes for the miniatures: http://www.joyofbaking.com/cupcakes/LemonCupcakes.html
I just used store bought lemon curd for the inner filling. and I sort of made up the topping recipe after reading a few others and not being happy.
Mix 8 oz softened cream cheese with 1/4 cup softened butter...
Gradually combine up to 1/2 lb of powdered sugar...
Add the juice from one small lemon...
Add more powdered sugar if necessary to thicken (I used a little less than half a pound total)
Pretty, fresh-from-the-oven cupcakes:
Filling the cupcakes with lemon curd (I used a butter knife to cut triangle holes and used a sandwich bag with a snipped corner for filliing):
The first bunch filled up:
The frosting (using a sandwich bag again); I kept bumping the ones I had already frosted, so some of them have extra spikes on their sides, whoops!
All 37 frosted mini-cupcakes taking over my counter (some space was also consumed from the previous night's mead production):
And the final line up with sprinkles for luck is shown at the top of the page!
Thanks for reading! Tuesday morning I am making cappuccino cupcakes, so another post is to come!