My plan for April was to celebrate my friend Terri’s BIG 50 by baking with two of her favorites: dark chocolate and red wine (or with any wine). After all the beer, whiskey and Irish cream cupcakes baked and consumed in March I need to lighten things up. So sorry Terri. We’ll find another way to celebrate.
So… the flavor choice for April will be fruit. I’m starting with my favorite: citrus, and in particular, lemon. Be sure to check back all month as I plan to try as many fruits as I can find recipes for; although I’ll probably be heavy on the lemon.
Lemon Ricotta Cupcakes from http://thefrostedcupcakes.blogspot.com
Make sure you read the recipe. It calls for melted butter and I forgot and had to start over. In addition, the recipe calls for lemon extract which I wasn’t expecting and I had to run out to the store to get some. Silly me, I thought the lemon flavor came from the juice and zest.
I zested and juiced the lemons. My drug of choice: the lovely, sweet, fresh scent of lemons.
The recipe says “the dough should be smooth and silky”. Don’t know what I did but my batter does not look like that. It is a dough… and its dense. Fingers crossed that the cupcakes bake alright because if they don’t I’m going to be so disappointed!
I was surprised to see a white cake. I guess I was distracted by the yellow liners in the photo included with the recipe. The cupcake has a nice lemon flavor; I would prefer if it had more. It has a nice weight but I find it to be a tad doughy in texture.
The overall look and texture is of a biscuit. I’m not fond of it and am so disappointed. I took one bite and then threw all the cupcakes in the trash. The only bonus is my kitchen smells of lemon.
cupcakelab rating: the ugly