On a whim, I took a cupcake decorating class, and was hooked!

Saturday, June 2, 2012

Lemon cupcakes being mailed

I made a really nice batch of lemon cupcakes today, with more lemon creamcheese icing.  I used the same recipe as last time, only this time I actually followed the recipe for the most part.  1 block of Philly, half a stick of butter, 2 tablespoons of fresh-squeezed lemon juice, 2 teaspoons (actually, closer to three) of lemon zest, and a heaping teaspoon of Madagascar Bourbon vanilla extract.  Oh, yeah - and a bunch of powdered sugar to make it work.  :-)

I put mini cupcakes in Ball jars, then pipe on a LIBERAL layer of icing, then another cupcake and more icing, then this time I sprinkled the top with the vanilla sanding sugar I mentioned in my last lemony post.  Then put the lids and bands on the jars and we're ready to pack them up for mailing.

A batch of icing is *supposed* to be enough for 48 mini cupcakes, or 24 regular ones.  HAH!  I scoff at that.  When I make cupcake in a jar, it gets at least twice as much icing as a regular cupcake.  So a whole batch of icing is enough for 16-20 mini cupcakes.  NOM!!  Cupcakes are merely an icing delivery mechanism.  People look at you funny if you walk around eating icing by the spoonful, but they're merely consumed with jealousy if you've got cupcakes and they don't.

Half a dozen of these jars are going to Rebecca in North Carolina, and four are going to Lesli in Florida.  I'll mail them on Sunday if I can make it out to the airport post office.  

I've got plenty of cupcakes left over, looking for a home.  Gretchen and her folks will likely get some, too.  :-)

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