The Sweeter Side

I made them and they took foreverrrrr. They turned out pretty nicely and they tasted great. I didn't do the sugar designs like I wanted to, choosing instead to put coconut because I figured it would look better. I also added a 1/3 cup of coconut to the batter. The lemon filling I think is a must just because that's where the kick of lemon comes in. Definitely a good cupcake, but time consuming. D:

So the Boyface's birthday is tomorrow and I wanted to make something he would enjoy and share with people in celebration of it. I had three flavors he liked in mind for cupcakes (1) oreo (2) peanut butter cup and (3) lemon. I decided on the lemon because I rarely if ever make anything that is citrusy. The desserts I make always end up with an element of chocolate. :P So I am using the book  Cupcakes  by Shelly Kaldunski for the different components of this cupcake and a website recipe.  Lemon Cupcakes Bake for 18-20 minutes @ 350 degrees F 1 cup all-purpose flour 1 tsp baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup + 2 tablespoon room temp. unsalted better 2 room temp. large eggs 1 tsp freshly grated lemon zest 1/2 tsp  lemon extract 1/4 cup sour cream Whisk together flour, baking powder, and salt In separate bowl: beat sugar and butter together with electric mixer (2-3 minutes) Add eggs, lemon zest, and lemon extract, and beat until combined A...