mini cupcakes for a baptism
Sunday was baptism day for Peggy’s grandson, Cruz. Cruz is the cutest baby boy there ever was! I swear, he is a little chub of pure joy and his grandma is head over heals in love! I don’t blame her one little bit!
Darling Cruz being held by his godfather, along with his godmother, proud daddy Stevo (Peggy’s son) and beautiful mommy Keegan.
The baptism was held during the 10:30 mass at St. Patrick’s Catholic Church and the lunch was at Cruz’s great-uncle’s home.
Peggy was responsible for dessert and she did herself proud! She made the most adorable and delicious little lemon cupcakes with lemon curd, lemon frosting and lemon sugar. I held myself back and only had two. It was a test of control and strength!
I just noticed that the cupcake liners match her dress. What did I tell you? Adorable!
Peggy’s Mini-Lemon Cupcakes with Lemon Curd and Lemon Buttercream Frosting
1 lemon cake mix, made according to package directions for mini-cupcakes (with the addition of 1 teaspoon lemon extract)
1 jar purchased lemon curd (Trader Joe’s)
Lemon Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 teaspoons fresh lemon zest
- 2 3/4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cream
Lemon Sugar (found at Home Goods)
Cupcakes: Make according to the package directions for mini-cupcakes – with the addition of 1 teaspoon lemon extract.
When the cupcakes are baked and cooled, top each with a dollop of lemon curd.
Lemon Buttercream Frosting: Using an electric mixer, whip butter with lemon zest on medium-high speed until very pale and fluffy. Mix in 1 cup powdered sugar, then blend in lemon juice, and cream. Add remaining powdered sugar, then whip mixture until very fluffy, about 4 to 5 minutes longer.
Use a pastry bag, fitted with a star tip, to frost each lemon curd topped cupcake with a swirl of buttercream and then sprinkle with lemon sugar.
Makes about 60 mini-cupcakes