Pages

where sisters, sibling rivalry, and creativity collide.




Sunday, July 17, 2011

Stepped up Lemon Cupcakes


Now let's send those Lemon Cupcakes over the top...

Lemon Frosting

12 ounces cream cheese - room temperature
1 cup store-bought lemon curd (Trader Joe's and Whole Food)

Beat together for 4 to 5 minutes until fluffy. Chill until ready to frost.

Candied Lemon Wheels

2 cups sugar
2 cups water
2 large lemons (trim ends) and sliced 1/8 inch thick

Boil water and sugar in heavy saucepan. When it is clear and bubbly reduce heat to low. Add lemon slices separating them with a fork. Simmer for about 30 minutes until the rind is translucent. Use a fork to place the candied rinds on parchment paper. Let cool completely. Can be stored in an air-tight container for about 1 month.

For mini cupcakes cut the candied lemon wheels in quarters.

2 comments:

  1. Dang, just when I'm getting ready to go camping...I'll have to look these up again when I get back home.

    ReplyDelete
  2. I love a cheese cream frosting and I love the idea of topping them with actual lemons. Can I come to your house?

    ReplyDelete