I love
spring! You know why I love spring? Because it means winter is
finally over and summer is coming, and the threat of a unexpected snow storm is
finally dissipating with the warmer breeze. You know the
weather is changing when your little city you live in starts teeming with life
again, people are out of hibernation and they are working in their gardens,
kids are playing outside and people are out walking their dogs and riding
bikes. It felt like a ghost town in the winter time and I'm just so happy
to finally be able to enjoy the warm weather again and go out and hike and just
soak up some much needed vitamin D. Of course for this ginger kid that
means with plenty of SPF applied.
In honor
of spring finally arriving in Northern Japan I wanted to make something light,
bright and a little tart. These Lemon Cupcakes do the trick, especially the
tart lemon curd filling that are added to the inside of each cupcake. I made
sure to reduce the sugar in the cupcake, only because the frosting is sweet and
makes up for the not very sweet cake.
The Lemon
curd was amazing, easy and quick to make and gave the filling a nice tart
flavor. The buttercream was a simple frosting with added lemon juice of course.
Now I love stuff a little bit more sour and some people at work really
enjoyed the tartness while others made a tiny pucker face, so if you want to
dial back on the lemon juice just make sure when making the lemon curd that you
add less lemon juice. I used 2/3 cup but you can always reduce the amount to
1/2 or even 1/3 cup to not make the filling so sour.
