La-la-la! LEMON! I’m feeling bright and cheery today, so a bright and cheery lemon cupcake fits in just perfectly.
You probably remember me saying in the past how citrus-y desserts rarely catch my attention. Vanilla, chocolate, caramel, cinnamon, red velvet…all top picks above anything citrus like lemon or lime. But more often than not, I am pleasantly surprised by them. They’re refreshing and offer a balance of sweet and tart that you can’t get anywhere else.
The kind people at The New York Baking Co. sent me these silicone cups
(don’t worry – they’re BPA free!), giving me all the more reason to bake something special. The baked cupcakes pulled away ever so slightly from the cups while baking, making them pop right out without even hardly trying. No falling apart and no leaving half of the cupcake behind in the liner (not that I would ever let that happen anyway).
Not only do reusable cups like this save on paper and waste, but they’re also dishwasher safe. Laundry and kitchen cleaning are the two household chores I dislike most, so anything to make kitchen clean-up easier gets an extra thumbs up in my book.
Enough about the baking cups. The cupcakes themselves did not disappoint. Although, it did take me a day to fully appreciate them. See, I have a problem where I never like what I bake right away. Whenever I try something right out of the oven, or even an hour later, I don’t think it tastes good. When I let some time pass and try it again later on, I will want to eat every last bite. So what changes in that time period?
One theory I have is that while I’m baking, I’m usually taking tastes of the batter here and tastes of the frosting there, which may be suppressing my appetite. By the time the real thing is ready to go, I’m not as into it.
Or, maybe it’s the idea that things simply taste better when other people make them for you. PB&J, Kraft Mac and Cheese…the simple childhood classics are always best when made by Mom or Dad, am I right? But I usually don’t have this problem when it comes to my own cooking. I’m almost always pleased with what I cook (as opposed to bake) straight off the bat.
Whatever the case may be, in the end I loved these little citrus treats and I know you will too.
I followed Jessica’s
recipe for Fluffy Lemon Cupcakes
, only subbed homemade sugar frosting for the whipped coconut cream (only because I didn’t have the right kind of coconut milk on hand, but I look forward to trying it next time).
If you’re interested in the silicone baking cups, you can purchase a 12-pack on Amazon for $11.95*.
*I updated this post on 8/7/14 to reflect the increased price I was recently made aware of.