Monday night I tried sponge-cake cupcakes with lemon frosting. They turned out alright -- very, very light and airy -- but I was looking to find a recipe for a true cake-cake. So last night, I tried the Gold Butter Cake recipe from the Joy of Cooking. I used the lemon icing again because it is awesome (I describe it as tasting like lemon sorbet that isn't cold). Halved a buttercream frosting recipe for decorating purposes.
I still have eight cupcakes left to decorate. I'm planning to make some roses like I did with my lavender cupcakes -- if I do, I'll make a little video of me making one but here's the Wilton guide on making roses which explains it clearly. I'm going to do some more piping, too. Or maybe I'll just forget decorating the last few and eat them all!
And by request! Lemon Icing recipe!
2 cups sifted powdered sugar
1/2 stick unsalted butter, softened
Mix in a large bowl until blended. Then add:
2 tablespoons lemon juice (preferably fresh)
lemon zest (I use the zest from an entire large lemon to make it super lemon-y!)
1/4 teaspoon salt
Mix on medium speed until smooth. The icing will be white (with bits of zest peeking through here and there) so I added two drops of yellow food coloring to give it the mild yellow color seen in the pictures of the cupcakes with the piping.