When Life Gives You Lemons...

There are times in every life where lemons are sent your way.  OK, sometimes these lemons are pelted at you, and you try your best to stay out of their way.  I have had a week that I don't want to repeat any time soon.  The lemons of life seem to be everywhere, and everyone is dodging lemons!  I like to think that these lemons are God's way of showing us our true inner strength.  Where would we be if we were never tested with life's lemons?  These tests help us to discover what we are truly capable of, and after the lemon is digested, we are amazed at our strength.

Tuesday was my Mother-In-Law's birthday.  She had to have a medical test, and I will give you an insight that it was not the most pleasant ordeal for a regular day, but especially on your birthday. We decided to wait until yesterday to celebrate, and hopefully she would be back to her normal.  She didn't want a birthday cake, so I thought a few cupcakes would be just what the doctor ordered.  I asked her what kind, and her reply, "anything lemon!"  She loves all things citrus, so this doesn't surprise me.  What she ended up with was a lemon cupcake with lemon curd filling and lemon buttercream frosting. She loved them, and I hope you will love them too!

I also shared with our neighbor's who live across the street.  They are wonderful neighbors who are always looking out for us.  Pickles made the delivery, and expressed her sincere joy that they were our neighbors.  This morning, I was out walking with the Little Man, and my sweet neighbor rushed to tell me how wonderful they were.  She needed the recipe so she could share them with her granddaughter.  I love it when people want my recipes!

Anyway, please don't be scared that it is completely from scratch.  You could use purchased lemon curd, but it is super easy to make, and not nearly as expensive.  Let me know what you think... 

When life hurls lemons at you, accept it as a gift, and make Luscious Lemon Cupcakes!

Until next time, keep adventuring and seeking joy in the small details of life!

Sarah

Luscious Lemon Cupcakes

Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick of unsalted butter, softened (Definitely worth splurging on)
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoon vanilla
zest of 1 lemon

Preheat oven to 350 degrees.  Grease and flour a 12-cup muffin tin, use baking spray or paper cupcake liners.

Mix together flour, sugar baking powder and salt in a medium bowl. In a large bowl, or the bowl of the electric stand mixer, cream together butter and sour cream.  Add eggs, vanilla and lemon zest, and beat until well mixed.  Add flour mixture and mix on medium speed until smooth and satiny.

Using an ice cream scoop, portion the batter into each muffin cup.  Bake until pale golden brown and a toothpick inserted in the center comes out clean.  About 20 to 25 minutes.  Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While cupcakes are in the oven, make the lemon curd.

Lemon Curd

1 large egg, plus one large egg yolk
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons fresh lemon juice (perfect use for the zest-less, leftover lemon)
1 tablespoon unsalted butter
1 tablespoon cream

Whisk together egg, egg yolk, sugar and salt in a small saucepan.  Add lemon juice and cook over medium low heat, stirring constantly, until thick and puddinglike, about 3 to 4 minutes.

Remove from heat and add butter and  cream.  Mix well to incorporate.  Chill.

Lemon Buttercream Icing

7 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon finely chopped lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla
1 tablespoon cream

Mix all ingredients with an electric mixer until well combined.  Turn mixer to high speed and beat until light and fluffy.  About 3 to 4 minutes.

To assemble:

Cut around the inside edge, about 1/4 of an inch from the edge, with a small knife at a 45 degree angle.  Cut all the way around and remove a cone of cake.  Cut off and discard, or eat the cone so that you have a flat disk about 1/4 inch thick.  Fill the cupcake with lemon curd, and replace the top.  Press lightly to adhere.  Using a heavy duty zip top bag, pipe the icing on the cupcake in a circular patter. Garnish with fresh lemon zest.

When cupcakes are cooled, cut 1/4 inch from edge at a 45 degree angle.




Remove core...




Cut core 1/4 inch from top and replace top on cupcake.






Place about 1 tablespoon of filling in the cupcake and replace the top.



 

Place Cream Cheese Frosting in a zip-top bag.



 

Pipe the frosting on the cupcakes.