I used to totally hate the color pink! Like, I would cry and beg and plead my mother not to make me wear it, kind of hate.
Well, that and dresses. And tights…
That was how I was totally convinced my first daughter was going to be a girl – I suddenly wanted pink everything! Pink clothes, pink towels, cute little baby dresses covered in bows and lace…
I’m pretty sure my husband just thought that I had totally lost my mind! (Still might actually…)
I like to tease that it was a mother’s intuition, although I don’t actually believe that for like 2 seconds.
Two daughters later, I am still madly in love with anything pink. And seriously, how cute are these? Pink frosting, pink sugar pearls, well, you get the idea.
Since I’m totally jonesing for summer right about now, I thought I’d make something that will help me at least pretend it’s summer for Kristen’s monthly Improv Challenge.
The Meyer lemon gives these cupcakes THE perfect balance of sweet and tart and reminds me of those seemingly far away days of summer.
6 oz. butter, melted
1 c. + 2 tbs. cake flour
½ c. + 2 tbs. sugar
1 ½ tsp. baking powder
½ tsp. salt
Zest of 2 Meyer lemons (about 1 rounded teaspoon)
¼ c. sour cream
1 tbs. Meyer lemon juice
2 large eggs
4 tbs. unsalted butter
2 c. confectioners’ sugar
1 ½ tsp. Meyer lemon juice
1-2 tbs. milk
A few drops of red food coloring
Light Pink Sugar Pearls
Pink and Yellow bendable straws (12 total), trimmed slightly
Melt the butter and set aside until it starts to solidify again. You want it still pourable but not totally melted.
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
In a large mixing bowl, combine cake flour, sugar, baking powder, salt, and lemon zest. With the mixer on low, gradually add the butter and sour cream.
Add lemon juice and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy.
Fill prepared muffin cups two-thirds full of batter. Bake 18-21 minutes until light and fluffy or a cake tester comes out clean.
Cool in pan 10 minutes then transfer to a wire rack and cool completely.
Cream together the butter and confectioners’ sugar. Add lemon juice and then the milk 1 tablespoon at a time until smooth and creamy, should be around 1 ½ tablespoons.
Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with sugar pearls, garnish with a trimmed bendable straw and serve.
Check out these other amazing lemon and sour cream creations!