I love spring.
However, I'm pretty sure whenever it's the beginning of a new season, I always love it at first. Even winter. The first month or so is exciting, and snow is fun. After 4 months though, I'm over it. That's when spring comes in. Warmer temperatures, spring flowers, lighter flavors. A girl can only eat so many casseroles. (Although we had a casserole for dinner tonight. It was delicious.)
Yesterday my Business Man's brother sent me a link to a cupcake shoppe, Gigi's Cupcakes, that is located somewhat near him... just to tantalize my taste buds. It worked.
Sometimes you just get an inspiration and have to go with it. Immediately. I asked my Business Man if we could skip Sunday school to make cupcakes, but he didn't think that was a great idea. So I waited until after church.
These cupcakes start with a light lemon cake base, are filled with lemon curd, frosted with lemon cream cheese frosting, and garnished with shortbread cookie crumbs. Reminiscent of a lemon pudding layer dessert. Perfect for Easter!
I'm calling them Lemon Supreme Cupcakes.
First, you start off with the cupcake base. This is actually a 'light' recipe, with 2 tbsp. oil being the only fat added to the recipe. This will definitely help cancel out the oodles of cream cheese frosting and cookie crumbs that will be added later.
Once they are baked and cooled, you need to carve out a little chunk out of the top. So you have room for the lemon curd. Then you must eat all the little tops for quality control. Try to keep your Business Man out of the kitchen during this part so you don't have to share.
|Pop it right out and into your mouth!|
|Nice little well.|
Just plop a little bit into each of the wells made in the cupcakes.
Now for the frosting. I used this basic recipe for Vanilla Cream Cheese Frosting, and added the zest from one lemon. I got fancy today and used my piping tools. It reminds me of the day before my wedding when I piped 501 swirls of frosting onto cupcakes. I'm a little type-A and wouldn't let anyone else do the decorating... let's just say I had a slight hand cramp the rest of the day. But it was totally worth it!
After frosting, garnish with a few shortbread cookie crumbs. I used some crushed up Golden Oreo's that we already had from a super-sweet deal at Rite-Aid several weeks ago, but Lorna Doone's or Nilla Wafers would work great, too.
This, my friends, is the quintessential spring dessert. Light enough so you don't have to take a big snooze afterward, but decadent enough that you feel like you splurged.
Question: What dessert(s) are you serving for Easter?
I haven't quite decided yet... I've been craving strawberry pretzel salad, but that's not really a dessert! I've also been eyeing PW's Springy Flower Pot Desserts. Yum!