Saturday, June 06, 2009
I had to get this cupcake thing out of my system. I found a lemon cupcake recipe, but made a lemon cream cheese frosting instead. I halved the recipe so it's always difficult to know what to do when the whole recipe calls for three eggs. It was yummy, but little drier than I like. Half the recipe still made 48 mini cupcakes! I wanted to try this recipe from Indira Weigand who won the 2008 Brooklyn Cupcake Cookoff, but I didn't have all the ingredients on hand (who keeps almond flour in their pantry?) and I was intrigued by the use of sour cream in the first recipe.
I've never decorated with fondant, but there's no time like the present. So I made some simple design. Mainly because I usually bake mini cupcakes (regular and extra large - my other fav - are too big to eat without feeling like you've over indulged) and I don't have any cookie cutter designs small enough to fit on the mini size. I'm on the hunt though...
Fondant is surprisingly easy to work with. I colored and flavored it and am happy with my first attempt. I can't wait until the next time I make some.