I followed this recipe. They come out rich, moist and yet light. If you like large cupcakes, then I suggest you double the quantity. The first time I made them I didn't double up and the mixture made 11 smallish cakes. I add two heaped teaspoons of lemon curd to the butter cream mixture but obviously it's to taste - better to start out with less and add more.
A closer view of my lemon curd icing:
Couldn't resist a shot of these flowers my sister-in-law gave me:
2 comments:
Your cup cakes look delicious.
Love the flowers too!
Thanks! They're a tad rustic as I just iced them with a knife. My mission now is to find some decorating kit that is easy to use and more importantly not too much of a faddle to clean.
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